Barbecued Chicken
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, Pennsylvania8 ServingsPrep: 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 small saucepan, combine the cola, tomato paste, onion, 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.
- Prepare grill for indirect heat, using a drip pan. Using long-handled
- tongs, moisten a paper towel with cooking oil and lightly coat the
- grill rack. Place chicken over drip pan and grill, uncovered, over
- indirect medium heat for 25 minutes on each side 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,