KOREAN CHICKEN
5 bone-in chicken breasts, with skin
5 tablespoons soy sauce
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon black pepper
4 green onions, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water

Mix all but the chicken in a small bowl. Place the chicken in a large ziploc bag and pour in the marinade. Place in a pan (in case of leaks) and marinate 4 hours or overnight, turning the bag occasionally. Drain the marinade and discard. Grill the chicken or bake in a greased 9x13" baking pan at 350 for 45-60 minutes, or done to your liking. Don't discard the drippings in the pan, they are good served over the meat.

Makes 5 servings
Can be frozen

With granular Splenda:
Per Serving: 355 Calories; 15g Fat; 48g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 351 Calories; 15g Fat; 48g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I got the idea for this marinade from the bulkogi recipe I made recently. I think it would also be good for marinating chicken thighs or boneless breasts. You could also cube some chicken and make shishkabobs.


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