Lemon-Garlic BBQ Chicken - 6g Carbs
From Cooking Club of America
A tart, lemony barbecue sauce turns plain grilled chicken into
something special. The sauce also makes a flavorful baste for
pork. You can make a double batch of the sauce and refrigerate
it for up to 4 days.
2 tsp unsalted butter
3 garlic cloves, minced
3/4 cup reduced-sodium chicken broth
1 Tbsp water
1 tsp cornstarch
2 Tbsp lemon juice
1 Tbsp packed dark brown sugar **Note
1 tsp Dijon-style mustard
1 tsp Worcestershire sauce
4 large boneless skinless chicken thighs
1. Melt butter in small nonstick skillet over medium-high heat. Add
garlic; cook and stir 30 seconds or until fragrant. Add broth. Increase
heat to medium-high; bring to a boil. Boil 8 to 10 minutes or until
broth is reduced by half, stirring frequently.
2. In small bowl, whisk together water and cornstarch. Add to broth
mixture; cook and stir until slightly thickened. Add lemon juice,
brown sugar, mustard and Worcestershire sauce; cook and stir 1 minute.
Pour sauce into 2 small bowls; cool. Reserve 1 bowl for serving.
3. Heat grill; oil grill grate. Place chicken on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals; cover grill. Grill 10 to 12 minutes or until no longer pink
in center, turning once. Generously brush barbecue sauce on both
sides of chicken during last 8 minutes of cooking. Serve chicken
with reserved sauce on the side.
4 servings
PER SERVING:
190 Calories, 9.5g Total Fat (3.5g Saturated Fat), 20.5g Protein,
6g Carbs, 60mg Cholesterol, 205mg Sodium, 0g Fiber
**Note: Consider using Brown Sugar Blend Splenda instead or leave
it out. Take care, Gloria