Korean Grilled Chicken- Low Carb

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs chicken pieces
• 2 tablespoons garlic and red chile paste
• 3 tablespoons dry sherry
• 1 tablespoon soy sauce
• 4 cloves garlic, crushed
• 1 1/2 tablespoons toasted sesame oil
• 1 tablespoon grated gingerroot
• 2 scallions, minced
• 2 teaspoons black pepper
• 1 tablespoon splenda sugar substitute

Recipe

• 1 put your chicken in a large zipper-lock plastic bag.
• 2 mix together everything else, and pour it over the chicken.
• 3 press out the air, seal the bag, and toss it in the fridge.
• 4 let your chicken marinate for several hours.
• 5 when it's time to cook, fire up the grill.
• 6 you'll want it at medium to medium-high.
• 7 when the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting.
• 8 cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed except when basting.
• 9 turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed.
• 10 turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180°f baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken.
• 11 discard remaining marinade, and serve chicken.