New England Barbecue Chicken with Low Carb BBQ Sauce

Barbecue chicken is popular in the summer. This version can be served year round if you have a portable indoor grill or use your broiler in a pinch. Most barbecue sauces are high in carbohydrates due to their sugar content. This is partly because most commercial ketchups are high in sugar. Switching to Walden FFarms ketchup or another low carb ketchup allows for a delicious low carb barbecue sauce. Don't tell anyone, they'll never know the difference. Check out the additional barbecue chicken recipe demonstration video below.

Carbohydrate threshold - how much is too much?

New England Barbecue Chicken with Low Carb BBQ Sauce

1/2 cup white wine vinegar
1 tablespoon salt
1 cup Canola oil
5 pounds of chicken pieces

For barbecue sauce:
2 Vidalia or sweet yellow onions, diced
2 cups Walden Farms Low Carb/Low Cal Ketchup or other low carb ketchup
1 cup chicken broth
1 cup apple cider vinegar
3/4 cup Splenda
1/8 cup Canola oil
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard

Whisk together vinegar and salt, then whisk in oil in a stream until emulsified. Place chicken pieces in a large glass baking dish and pour marinade over chicken. Cover and chill overnight. Drain chicken. Prepare grill. Prepare barbecue sauce by combining all ingredients in a sauce pan. Bring to a boil, reduce heat and simmer until thickened. Stir often. Set aside half the barbecue sauce for serving later. Grill chicken about 4 inches over coals about 10 minutes per side until juices run clear. Or cook chicken in a broiler or indoor grill. Baste chicken with barbecue sauce. Serve chicken with remaining sauce on the side. Serves 8 to 12.

Recipe courtesy 'Easy Gourmet on a Low Carb Diet' by Carol Bardelli.