Keto San Diego Chicken Recipe

Keto San Diego Chicken Recipe

Ingredients

• 3 pounds (1.4 kg) cut-up chicken
• 1 8-ounce (220 ml) can tomato sauce
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) lime juice
• -to taste- lemon extract
• 1/2 teaspoon orange extract
• 3 tablespoons (4.5 g) Splenda
• 3 tablespoons (45 ml) white wine vinegar (If you don’t have any on hand, I’m sure cider vinegar would taste fine-different, but fine.)
• 2 cloves garlic, crushed
• 1 teaspoon Italian seasoning
• 1 teaspoon hot pepper sauce

Method

1. Mix together everything but the chicken pieces
2. Place the chicken pieces in a large resealable plastic bag and pour the tomato sauce mixture over it
3. Seal the bag, pressing out the air as you go, and turn to coat all the chicken pieces
4. Let your chicken marinate for at least a few hours
5. When you’re ready to cook: Get your grill ready-charcoal covered with white ash or gas grill set to medium
6. Pull the chicken out of the marinade and pour the marinade out of the bag and into a saucepan
7. Go throw the chicken on the grill, bone-side down
8. Close the lid and set a timer for 13 to 15 minutes
9. While the chicken is grilling, put that pan of marinade over the heat and let it come to a boil
10. Now, go check your chicken for flare-ups-I keep a squeeze bottle of water by the grill to keep these at bay
11. You want your chicken cooked, not charred!
12. Turn the chicken using a pair of tongs
13. Set your timer for another 13 to 15 minutes
14. When times up, turn it skin-side up again and pierce a piece to the bone to make sure all the juices are running clear
15. If there’s any pink in the juices, let the chicken cook another few minutes
16. When its done, serve each piece with a little of that marinade you boiled spooned over the top

Makes 6 servings

1. Each serving will have 5 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 4 grams; 29 grams of protein

Full List of Chicken Recipes
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