This is called "bourbon chicken" because it's a recipe where I was
trying to duplicate a dish by that name from a restaurant's. No bourbon
is involved, in mine or the restaurant's version; I have no idea why
it's called that. The molasses *is* necessary to the taste of the dish,
but it just takes a drop to impart the flavor, so there's minimal impact
on bg. It's one of my favorite chicken dishes; I've tried it with many
various chicken parts, but it comes out best with whole thighs, neither
skinned nor boned.

Marinate 8 chicken thighs in a mixture of 1/2 cup soy sauce, 1/2 cup
water, sweetener equivalent to 1/2 cup sugar, a drop of blackstrap
molasses, 2 TB dried minced onions, 1 tsp dried ginger and 1/2 tsp
garlic powder in a tupperware container overnight. Over the next day,
when you go in the kitchen, turn over the tupperware so the chicken gets
well marinated on all sides.

Remove chicken to roasting pan skin-side down, reserving marinade in a
saucepan. Bake at 350 degrees for 45 minutes.

Pour pan juices into the saucepan with reserved marinade. Bring to a
boil and let boil for 10 minutes. Add 2 cups snow peas and continue
boiling for a couple minutes.

Pour snow peas in sauce over chicken to serve.

Makes 4 servings at 12g total carb, 36g protein and 375 calories each.

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Jackie Patti > wrote:

Thanks very much for these recipes, Jackie. I'll pass these on to my wife
and try to figure out how to do the pork tenderloin and chicken in my BBQ.
Also how to get some Bourbon back in that chicken recipe (the alcohol
evaporates). ;-)

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