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.