SANTA FE GRILLED CHICKEN
4 boneless chicken breasts, about 2 pounds total
1 cup water
3 tablespoons soy sauce
4 1/2 teaspoons granular Splenda or equivalent liquid Splenda
1 teaspoon salt
1 tablespoon white vinegar
1 1/2 teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Mix all of the marinade ingredients in a large bowl or a zipper bag. Add the chicken and marinate in the refrigerator 2 hours and no longer. Remove the chicken and drain well. Grill on an indoor or outdoor grill just until no longer pink in the center. Serve on its own or in a Fajita Salad.
Makes 4 servings
Can be frozen
Per Serving: 191 Calories; 2g Fat; 40g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
The recipe makes about 1 1/4 cups, but only 1/4 cup was absorbed into the chicken. The nutritional counts are based on just 1/4 cup of marinade. The original recipe called for a whole tablespoon of salt but it made the chicken a little too salty. I've cut it back to 1 teaspoon here. The flavor is delicious and I think it will make a good substitute for the bottled fajita marinade that I normally use.
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