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Keto Chili-Lime Chicken
Keto Chili-Lime Chicken
Ingredients
- 3 pounds (1.4 kg) chicken pieces -either a cut-up broiler/fryer or whatever parts you like (I used thighs.)
- 1 tablespoon (16.5 g) chili garlic paste
- 2 cloves garlic, crushed
- 1 tablespoon (6 g) grated ginger
- 1/4 cup (60 ml) soy sauce
- 1/2 cup (120 ml) lime juice
- 3 tablespoons (4.5 g) Splenda
Method
- Place the chicken in a big resealable plastic bag
- Mix together everything else, pour it into the bag with the chicken, press out the air, and seal the bag
- Throw the bag in the fridge and let the chicken marinate for at least a few hours, and more wont hurt
- When you’re ready to start, fire up the grill-you’ll want medium to medium high heat
- Just drain the marinade off the chicken and throw it on the grill skin side up when its ready
- Close the grill and keep it closed until its time to turn the chicken, unless you suspect a flareup
- Cook for about 12 to 15 minutes, turn skin-side down and cook another 7 to 9 minutes, and then turn skin-side up again
- Let it cook until the juices run clear when its pierced to the bone and an instant-read thermometer registers 180°F (85°C)
- Then serve!
Makes 6 servings
- If you consumed all of the marinade, you’d get 5 grams of carb and a trace of fiber per serving
- Assuming 6 servings, each will have 30 grams of protein
