ALMOST "BOURBON" CHICKEN
8-10 boneless chicken thighs
5 tablespoons soy sauce
1/4 cup granular Splenda or equivalent liquid Splenda
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon sesame oil
5 tablespoons water
1/2 teaspoon blackstrap molasses
2 tablespoons low carb ketchup
1/8 teaspoon liquid smoke

Put the chicken in a gallon zipper bag. Mix the remaining ingredients and pour over the chicken. Seal the bag, place in a baking pan and marinate in the refrigerator several hours or overnight, turning the bag occasionally. Cook the chicken on a grill or bake in a 9x13" pan at 350º for about an hour, turning the chicken over every 10 minutes, until the chicken is done.

Makes 6 servings
Can be frozen

With granular Splenda:
Per Serving: 148 Calories; 6g Fat; 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 144 Calories; 6g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

After realizing how much my Seoul Chicken reminded me of the Bourbon Chicken that they sell in the food court at the mall, I decided to add a few more ingredients to try to get the flavor a bit more like it. This doesn't have the sticky sauce of the original, but the flavor is similar. Actually, I think the Seoul Chicken is close enough and I'll probably just keep making that since it has fewer carbs and is simpler to make, but I may add a little extra sweetener. I liked using boneless thighs for this because they're easier to eat and the marinade penetrates the meat better than when on the bone.


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES