|09-04-2007, 06:52 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Are you doing a whole chicken?
My favorite combo is just garlic salt and paprika, preferably the smoked kind, and a little chipotle chile powder. I rub a bit of olive oil on the bird first, then sprinkle liberally with the above. It's easy and really tasty - I LOVE the skin, all crispy and seasoned....
Not very extraordinary but it is really good.
|09-04-2007, 08:07 PM||#3|
Way too much time on my hands!
Charski, thanks for your reply. I was thinking of skinless chicken breasts. And preferably seasonings without a lot of sodium. I should have said that to begin with.
Last edited by Dreamchaser; 09-04-2007 at 08:09 PM..
|09-04-2007, 08:31 PM||#4|
Join Date: Dec 2005
Location: Pittsburgh, PA
WOE: Low Carb Maintenance
Start Date: May 2005
My favorite is to dip the breasts in an egg wash then dredge in a combination of:
1/2 cup lc bread crumbs
1/2 cup parmesan cheese
4 green onions, minced
4 sprigs flat leaf parsley,chopped fine
4 sprigs thyme, de-stemmed
then bake at 350 for about 45 min
|09-05-2007, 04:47 AM||#6|
Senior LCF Member
Join Date: Jul 2006
Location: Central PA
WOE: ABS DIET
Start Date: 7/11/14
I mix low sodium soy sauce with lots of garlic ( don't worry you don't eat it), ginger ( not powdered but they sell it already grated in a jar), splenda, red pepper, sesame oil and a little sake if I have it in the house. I butterfly the chicken breasts so they are thin and marinate them 2-4 hours. You can bake, broil or grill them. You throw out most of the marinade so it doesn't add many carbs, and you can adjust each item to taste. I also agree with the Mrs. Dash suggestion. I like the table blend because the spices are fine ground.- Mindy
|09-08-2007, 05:35 AM||#8|
Senior LCF Member
This recipe calls for pan frying the chicken, but I don't see any reason you couldn't bake it. I really liked it. I thought all the spices would be overpowering but its not.
4 boneless, skinless chicken breasts
1 tsp chili powder
1 tsp cumin powder
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt (could omit)
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 cup melted butter
Mix all spices. Dip chicken in butter then in mixed spices and fry in butter or olive oil. Chicken should have bronzed appearance.
|09-08-2007, 05:37 AM||#9|
Senior LCF Member
This recipe calls for roasting a whole chicken, but you could use the spice mix on boneless skinless breasts and bake as normal. As a whole roast chicken this recipe is AWESOME.
Mimi's Sticky Chicken
©Mimi Hiller, 1985-2001
This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!
2 teaspoons salt (could omit)
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
|09-08-2007, 08:00 AM||#10|
Very Gabby LCF Member!!!
Join Date: Jun 2002
Gallery: Tweaker Geek
Carlee - the Sticky Chicken recipe sounds really good to me. I've copied it and will give a try when I pick up some more whole chickens. I was just saying to DH yesterday that there were none left in the freezer and now you go and post this so I really have to restock soon! Thanks for the recipe.
|09-08-2007, 08:20 AM||#11|
Major LCF Poster!
Join Date: Aug 2002
Location: Up North
WOE: /low carb
I also copied that sticky chicken recipe. With fall coming I'm looking to bake things again instead of on the grill.
I generally use the Mrs Dash and they have a wide vareity for flavors. They also now make bottled marinades.
|09-08-2007, 10:04 AM||#12|
Senior LCF Member
You guys will LOVE the sticky chicken recipe. It tastes better than rotessierre chicken IMO.
For the first half of the cooking time there probably wont be any juices to baste with.
Last edited by dcarlee; 09-08-2007 at 10:05 AM..
|09-09-2007, 01:44 PM||#13|
Junior LCF Member
Join Date: Aug 2007
Location: Central TX
Start Date: March 2007
I like to use this marinade for chicken:
1 lb boneless/skinless chicken breasts
1 tbs olive oil
2 tbs lemon juice
1 tsp Italian seasoning
1 clove garlic, finely minced
Salt and pepper to taste
Place chicken in a resealable bag. Whisk together marinade ingredients and pour over chicken. Seal the bag and let marinade overnight.
I usually grill these over charcoal, but I think they would also come out good just baking in the oven.