Barbecued Chickendiabetic, low-fat, poultry, sauces 1 small onion, minced 2 can (8 oz each) tomato sauce 2 cup water 1/4 cup vinegar 1/4 cup worcestershire sauce 1 teaspoon salt (optional) 2 teaspoon paprika 2 teaspoon chili powder 1 teaspoon pepper 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 4 chicken thighs, skinned 4 chicken legs, skinned Combine all ingrediencs EXCEPT the chicken in a saucepan. Bring to a full boil. Reduce heat and simmer for 20 minutes Marinate the chicken pieces in 1 cup of the barbecue sauce for at least 2 hours in the refrigerator, turning occasionally. Cook over outdoor gril until chicken is no longer pink inside. Time will depend on the distance meat is from the flame. Nutritional information per serving (2 pieces of chicken): calories - 196, protein - 26 gm., fat - 8 gm., carbohydrates - 4 gm., cholesterol - 89 mg., sodium - 406 mg., fiber - 0 gm. EXCHANGES: Lean Meat - 3 FROM: The Diabetes Advisor, May/June 1993 issue |
