Atkins diet recipe – Smoky Barbecue Chicken
Atkins recipe Smoky Barbecue Chicken
Serves -8
Preparation Time -1 hr
Items Required:
1/4 cup cilantro leaves, 3 tbsp sherry vinegar, /3 cup olive oil, 2 large shallots chopped, 1 1/2 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 2 (3 1/2- to 4-pound) whole chickens cut into quarters, 1 cup wood chips, soaked.
(Sherry Vinegar comes originally from Spain ageing for 6 months in American Oak with min temp of 7 deg. and boosts flavors in soup, stews, dressings, sauces.)
(Wood Chips are very small pieces of wood that are great for smoke. When soaked in water it burns fast, gives smoke and disappears soon).
Method of Preparation:
Blend cilantro, vinegar, oil, shallots, salt, pepper and paprika in a blender to a smooth paste. Rinse chickens and pat dry and place it in a large plastic zipper bag. Pour the marinade in the cover and turn upside down to evenly coat the marinade all round the chicken. Keep it in the refrigerator to marinate for at least 2 hours or overnight. Heat the grill to medium-high and add the soaked chips. Place the chicken, bone side down in center of grill on the drip pan. Cover and grill the chicken turning it every 15 minutes. When inserted into chicken thigh not touching the bone the instant-read meat thermometer must read 165F. This will take around 40 to 50 minutes. We can also test cooked chicken by piercing it in the joints between the leg and thigh or breast and wing; if the juice runs clear, the chicken is cooked. Leave the chicken for 10 to 15 minutes before serving.
This recipe measures 480 Calorie and has protein – 53gms and fat – 28.5gms and follows Atkins diet norms.
