Korean Barbecued Chicken
Hot, spicy, garlicky, and a little sweet, this is truly
wonderful. And unlike classic American barbecued chicken,
this is actually grilled, so it cooks faster than the slow-
smoked variety.
2 pounds (1 kilogram) chicken pieces 2 tablespoons chili
garlic 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
Put your chicken in a large zipper-lock plastic bag. Mix
together everything else, and pour it over the chicken.
Press out the air, seal the bag, and toss it in the fridge.
Let your chicken marinate for several hours. When it's time
to cook, fire up the grill. You'll want it at medium to medium-
high. When the grill is ready for cooking, remove the
chicken from the bag, and pour the marinade into a bowl for
basting. Cook your chicken skin-side up for about 12-15
minutes, keeping the grill closed except when basting. Turn
it skin-side down and let it grill for 7-9 minutes, again
with the grill closed. 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 (85
C). Baste several times with the marinade while cooking,
basting for the last time at least 5 minutes before you're
done cooking the chicken. Discard remaining marinade, and
serve chicken.
4 servings
With all the marinade, each serving would have 4 grams of
carbohydrate and 1 gram of fiber, but you won't consume all
the marinade; I'd count no more than 3 grams per serving. 30
grams of protein.
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