The Moroccan spice blend in this grilled chicken is an interesting creation that will take ordinary grilled chicken to a whole new level. I have also used it on on grilled beef chuck, lamb, pork and even for a whole grilled fish with good results. For those who don’t do much grilling, this recipe bakes nicely in your indoor oven. This one is suitable for all phases of Atkins and other Keto diets. I do hope you’ll try it someday. I think you’ll like it if you do!
INGREDIENTS:
1 lb. chicken breasts or 4 thighs, deboned only if you wish to speed up cooking
3 T. olive oil
1 T. my Moroccan Spice Blend
6 T. your favorite low-carb BBQ sauce + 3 T. water
DIRECTIONS: Preheat oven to 400º. Slice deboned chicken breasts laterally on an angle to form 4 thinner pieces. If using thighs, slit with knife so you will be able to spread the meat out as flat as possible. Place oil in baking sheet. Dip each piece of chicken into oil to coat. Sprinkle the spice blend over all meat surfaces. Lay coated chicken onto awaiting hot charcoal grill or your oiled baking pan if cooking indoors. If meat is deboned, grill for about 12-13 minutes on a side. Alternately, bake at 400º oven for about 20-30 minutes. Baste with sauce a couple times during cooking. Time will slightly vary depend on thickness of meat, type of meat/fish and of course, the heat stage of your fire/oven. If grilling, cook as you normally would the particular meat you are doing, basting with sauce several times during cooking to keep meat moist. I recommend serving with a green salad topped with tahini dressing, tabouleh salad, or roasted/grilled veggies of your choice.
NUTRITIONAL INFO: Makes 4 servings, each contains:
306 cals, 19 g fat, 3.1 g carbs, 0.95 g fiber, 2.25 g NET CARBS, 33.7 g protein, 42% RDA Vitamin B6, 30% iron, 102 % niacin, 34% phosphorous, 275 mg potassium and 50 % selenium. Another very healthy dish!
Buttoni's Low-Carb Recipes 