Keto Citrus Chicken Recipe

Keto Citrus Chicken Recipe

Ingredients

FOR THE CHICKEN:

• 3 pounds (1.4 kg) cut-up chicken
• 1/4 cup (40 g) minced onion
• 2 cloves garlic, crushed
• 1/2 cup (120 ml) lemon juice
• 1/2 teaspoon orange extract
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 1/4 cup (6 g) Splenda
• 1 tablespoon (6 g) grated ginger
• 1 tablespoon (15 ml) brown mustard
• 2 tablespoons (30 ml) canola or peanut oil
• 1 tablespoon (15 ml) sesame oil

FOR THE SAUCE:

• 1 cup (240 ml) chicken broth
• 2 teaspoons spicy brown mustard
• 2 teaspoons Splenda
• 1 teaspoon beef bouillon concentrate
• guar or xanthan

Method

1. To make the chicken: Combine the onion, garlic, lemon juice, orange extract, soy sauce, rice vinegar, 1/4 cup (6 g) Splenda, ginger, and 1 tablespoon (15 g) mustard
2. Put the chicken in a big resealable plastic bag
3. Reserve some marinade for basting and add the rest to the bay
4. Seal the bag, pressing out the air as you go
5. Turn the bag a few times to coat the chicken
6. Throw the bag in the fridge for at least a few hours, and all day wont hurt a bit
7. Set your oven for 500°F (250°C, or gas mark 10)
8. Yes, I do mean 500°F! Pull the chicken out of the fridge and pour off the marinade into a saucepan
9. Arrange the chicken in a roasting pan
10. Now mix together the canola and sesame oils and brush the chicken well all over with the mixture
11. When the oven is up to temperature, put the chicken in and set a timer for 20 minutes
12. To make the sauce: Put the saucepan with the marinade over medium-high heat, and add the chicken broth, the final 2 teaspoons of mustard, the final 2 teaspoons of Splenda, and the beef bouillon concentrate
13. Boil this mixture hard, until its reduced by half
14. Thicken just a little-you want it about the texture of cream
15. When the oven timer goes off, check the chicken
16. Pierce a piece to the bone- if the juices run clear, its done
17. If the juices are pink, give it another five minutes and check again
18. When the chicken is done, serve with the sauce

Makes 6 servings

1. Each with 30 g protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs

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