Grilled Mustard BBQ Chicken (Low Carb and Gluten Free)

Karen Sorenson — Wed, 25 Jul 2012 09:00:00 +0000

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.

I used the following ingredients for Low Carb Grilled Mustard BBQ Chicken:

1 lb boneless skinless chicken breast
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

Instructions using an oven:
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

Net Carb Count*:

Grilled Mustard BBQ Chicken: 8 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Comments: It is really easy to throw the BBQ sauce together and it doesn’t require any cooking. I really love mustard based BBQ sauce and I can’t wait to try this on some pulled pork. I used the first cooking method (using the oven) and the chicken turned out very juicy and flavorful. If you use the grill only make sure you do not put the BBQ sauce on right away or it will burn the chicken. I also suggest making a double batch of the BBQ sauce so there is extra to dip the chicken in. Enjoy!~Karen

Check out other Allergy Free Recipes:

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Hot Dog Relish and Faux-tato Salad (Low Carb and Gluten Free)

Karen Sorenson — Mon, 25 Jun 2012 13:00:00 +0000

My latest cooking adventure was Low Carb Hot Dog Relish and Faux-tato Salad. To me summer means relaxing by the pool and enjoying delicious food at family BBQs. While I can still enjoy hot dogs, hamburgers, and grilled chicken at these BBQs there are some side dishes that I can no longer have. One of those dishes is potato salad, but don’t worry I have created a tasty replacement that will make you forget all about that boring potato salad. Also, after ditching the bun on my hotdog I needed a way to spice it up. Turning my Homemade Dill Pickles into a hot dog relish was just the solution.

I used the following ingredients for Low Carb Hot Dog Relish and Faux-tato Salad:

Hot Dog Relish:

1/2 recipe of Homemade Dill Pickles

1/2 roasted red pepper (or about 2 Tbsp of roasted red pepper pieces)

1 green onion (just the white part)

Faux-tato Salad:
2 lbs radishes, quartered
3/4 cup homemade mayonnaise
2 hard boiled eggs, divided
5 tsp mustard
2 Tbsp chopped green onion
2 ribs celery, chopped
6 pieces bacon, cooked and crumbled
1/2 tsp salt and pepper

For the Hot Dog Relish, combine the pickles, roasted red peppers, and onion in a food processor or chopper and pulse until finely chopped. Serve over grilled hot dogs (I used Applegate Farms grass fed, gluten free, beef hot dogs) or burgers.

For the Faux-tato Salad, bring a large pot of salted water to a boil. Add the radishes and boil for 5-7 minutes or until fork tender. Drain and place the drained radishes in a large bowl.

Add mayo, mustard, salt, pepper, and one of the eggs to a food processor or chopper and pulse until smooth. Add the mixture to the radishes and stir to combine. Chop the second egg into bite size pieces. Next, incorporate the celery, green, onions, chopped egg, and bacon into the radish mixture. Add any additional seasonings to taste. Serve with your hot dogs or hamburgers topped with Hot Dog Relish.

Note: I use Apple Gate Farm Grass Feed Beef Hotdog s.

Net Carb Count*:

Hot Dog Relish: 8 net carbs (for the entire recipe–makes about 1/2 a cup)
Faux-tato Salad: 18 net carbs (for the entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I whipped up the hot dog relish after having a lot of pickles leftover. It really was a nice change from the usual mustard or sugar free ketchup on my hot dogs. I had to consult my Aunt Mary for her potato salad recipe. In my family she makes her potato salad for every family BBQ and it is always a hit. I basically took her recipe and made a few modification, including adding the bacon because bacon makes everything better. This would make an excellent addition to your Fourth of July BBQ.Enjoy!Do you have a favorite potato salad recipe? Try lowering the carbs by using radishes or cauliflower instead of potatoes. Just make sure your recipe doesn’t contain other high carb items like sugar.

The post Hot Dog Relish and Faux-tato Salad (Low Carb and Gluten Free) appeared first on Holistically Engineered.

BBQ Archives - Holistically Engineered

Grilled Mustard BBQ Chicken (Low Carb and Gluten Free)

Hot Dog Relish and Faux-tato Salad (Low Carb and Gluten Free)