Barbecued Chicken
Ellen Whiteman
Barbecued Chicken is a savory and spicy dish that is perfect for a keto and low carb diet. It is made with quartered chickens, chopped yellow onion, minced garlic, vegetable oil, tomato paste, cider vinegar, honey, Worcestershire sauce, Dijon mustard, soy sauce, hoisin sauce, chili powder, ground cumin, and crushed red pepper flakes. The chicken is grilled to perfection and coated with a flavorful barbecue sauce. This American classic is a crowd-pleaser and can be enjoyed at any barbecue or gathering. It is high in protein and low in carbs, making it a great option for those following a keto or low carb diet. Enjoy this delicious and satisfying dish with your favorite side dishes and salads.
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15 mins
45 mins
Nutritional Value
Ingredients
1 large onion
3 cloves
10 ounces
Instructions
In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
Heat the coals in a charcoal grill. Marinate the chickens in two-thirds of the barbecue sauce for a few hours or overnight in the refrigerator.
Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear.
Serve with extra barbecue sauce on the side.
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