Lemongrass Marinated Whole Chicken -

 










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Lemongrass Marinated Whole Chicken

Including lemongrass in the marinade imparts a subtle, lemony flavor to this Asian-inspired chicken dish. The marinade also can be used to enhance the flavor of Cornish hens, as well as cut-up chickens.

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Ingredients

1 whole chicken (3 to 4 pounds), wing tips removed
3 minced lemongrass stalks, ends trimmed and outer covering removed
3 tablespoons canola oil
2 tablespoons cold water
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon Splenda or other artificial sweetener
1 teaspoon (or more) dried red pepper flakes
1 teaspoon coarse salt

Details

Serves: 4


Method

Using poultry shears, cut down the backbone of the chicken and then carefully open it to lie flat, resembling a butterfly. Remove all visible fat and organs. Rinse well and pat dry with paper towels.


To make the Lemongrass Marinade, combine the rest of the ingre­dients in a large resealable plastic bag (or a large nonreactive dish) and blend well. Add the chicken and turn to coat all over. Seal the bag, and refrigerate for several hours or overnight, turning the chicken at least once.


Preheat oven to 375 degrees F. Lightly coat a rimmed baking sheet with a nonstick vegetable spray.


Remove the chicken from the marinade (reserve the marinade). Place the chicken on the prepared pan, breast side up, and bake for 20 minutes. Turn the chicken over and bake 15 minutes. Turn the chicken over to breast side up again and bake, basting at least once with the marinade, for another 40 minutes or until a meat thermometer inserted into the thickest part of the leg registers 180 degrees F.


To serve, cut the chicken into four servings and place each one on a dinner plate.

VARIATION:

To grill the chicken, place it on a grill coated with a nonstick vegetable spray over medium-hot coals. Cover the grill and cook, turning the chicken every 5 minutes, for 30 to 40 minutes or until a meat thermometer inserted into the thickest part of the leg registers 180 degrees F. (The skin on the chicken may cause flare-ups. When you turn the chicken, make sure to extinguish the flames.)


EACH SERVING PROVIDES:

2g carbohydrates, 555 calories, 50g protein, 38g fat, 0g dietary fiber, 851mg sodium, 156mg cholesterol

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