My latest cooking adventure was Low Carb Grilled Mustard BBQ Chicken. I recently went to Bessinger’s Barbeque with my fiancé to enjoy some tasty South Carolina BBQ. While we were paying for our meal I noticed they had a framed copy of a People Magazine article that featured Bessinger’s and their BBQ sauce recipe. After examining the ingredients I knew I could turn it into a low carb BBQ sauce. I whipped up a batch and when I gave my fiancé some to taste he LOVED it. I have tried so many low carb BBQ sauce recipes over the years because my fiancé loves BBQ sauce, but I always get either the “Ewwwww” or “Meh, it’s alright” reactions. This is the first one he actually loved! I decided to try out our new BBQ sauce on some grilled chicken.
1/2 cup yellow mustard
1/3 cup ketchup (reduced sugar or sugar free)
1 Tbsp distilled white vinegar
1 Tbsp Worcestershire sauce
1/2 tsp hot sauce
3-5 Tbsp sweetener (Sweeten to taste. I used Swerve–Use coupon code LOWCARB15 for 15% off your order.)
1/2 tsp black pepper
Preheat the oven to 350 F. Combine all of the ingredients except the chicken to make the BBQ sauce.
In a large dish or plastic storage bag add the chicken and BBQ sauce (reserve 2-3 Tbsp of the sauce) and marinate for 30 minutes. Heat a grill pan over medium-high heat and oil as necessary to prevent sticking. Grill the chicken for 3-4 minutes on each side. Place the chicken in a baking dish, cover with the reserved sauce, and bake the chicken until cooked through.
Instructions without using an oven:
Combine all of the ingredients except the chicken to make the BBQ sauce.
Heat the grill or grill pan over medium-high heat and oil and necessary to prevent sticking. Grill the chicken for 5 minutes on each side or until cooked through. Baste the chicken with BBQ sauce on each side of the chicken during the last few minutes of cooking.
Served with green beans
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