Moroccan Chicken - 11g Carbs, 0g Fiber
From Diabetic Living Diet
Prep Time: 20 mins
Cook Time: 50 mins
Rest Time: 4 hr Total
Time: 1 hr 10 mins
2 lb chicken, pieces (breast halves, thighs, and drumsticks)
2 tsp orange peel
1/2 cup(s) orange juice
1 Tbsp ginger, fresh
1 tsp paprika
1 tsp cumin, ground
1/2 tsp coriander, ground
1/4 tsp pepper, red, crushed
1/8 tsp salt
2 Tbsp honey
2 tsp orange juice
1. Place chicken in a large resealable plastic bag set in a
deep dish. For marinade, in a small bowl, stir together the
1/2 cup orange juice, the olive oil, ginger, paprika, cumin,
coriander, crushed red pepper, and salt. Pour marinade over
chicken. Seal bag; turn to coat chicken. Marinate in the
refrigerator for at least 4 hours or up to 24 hours, turning
the bag occasionally.
2. Meanwhile, in a small bowl, stir together orange peel,
honey, and the 2 teaspoons orange juice.
3. Drain the chicken, discarding the marinade. Prepare grill
for indirect grilling. Test for medium heat above pan. Place
chicken, skinned sides up, on lightly greased grill rack
over drip pan. Cover and grill for 50 to 60 minutes or until
chicken is done (170 degrees F for breast halves; 180 degrees
F for thighs and drumsticks); brush occasionally with honey
mixture during the last 10 minutes of grilling.
Nutrition per Serving:
251 Calories, 2g Saturated Fat, 121mg Sodium, 9g Total Fat,
11g Carbs, 0g Dietary Fiber, 92mg Cholesterol, 30g Protein
Exchanges: 1 Other Carbs, 4 Lean Meat, 1 Fat, 0.5 Carb Choice