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Barbecued Chicken Recipe

Photo by: Taste of Home

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My husband is a diabetic, so I'm always looking for great-tasting recipes that are low in sugar and carbohydrates. To reduce the sugar content of this recipe even further, I use diet cola.—Mildred Dieffenbach, Womelsdorf, Pennsylvania

This recipe is:

Healthy

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8 Servings
Prep: 25 min. + marinating Grill: 40 min.

Ingredients

1 can (12 ounces) cola
1 can (6 ounces) tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 broiler/fryer chickens (3 pounds each), cut in half

Directions

In a saucepan, combine the cola, tomato paste, onion, wine or vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.
Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce. Yield: 8 servings.

Nutrition Facts: 1 serving equals 408 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 225 mg sodium, 10 g carbohydrate, 1 g fiber, 42 g protein.

Barbecued Chicken published in Country Extra July 2002, p49

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