This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The secret of staying young is to live honestly, eat slowly, and lie about your age." -Lucille Ball, Actress
There are as many examples of barbecue sauce as there are stars in the sky. I like this one because it is thick, sweet and spicy. It is also a terrific example of how easy it is to translate the Mediterranean diet for your American kitchen. Eating less beef and chicken gets you a point on the Mediterranean diet score, and how better than by having barbecue?
Servings: 4 | Serving size : 4 ounces chicken
Cooking Time: 30 Minutes (does not include marinating time)
This recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.
Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and chicken in a large zipper bag.
Toss the chicken in the bag until well coated with the spices.
This can be done up to 24 hours in advance and kept in the refrigerator. The chicken will be best if it marinates for at least a few hours.
When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.
Add the chicken to the grill (or the pan) and return the skillet to the oven.
Cook for 12 to 14 minutes turning the chicken about every 4 minutes.
Serve immediately topped with the green onions.
Serving size: 4 ounces shrimp
|Calories from Fat 72
|% Daily Value
|Total Fat 8g
|Saturated Fat 2g
|Monounsaturated Fat 1.5g
|Trans Fat 0g
|Total Carbohydrates 8g
|Dietary Fiber 1g
|Vitamin A 6%
|Vitamin C 4%
|Vitamin K 40mcg