Korean Barbecued Chicken

Hot, spicy, garlicky, and a little sweet, this is truly wonderful. And
unlike classic American barbecued chicken, this is actually grilled, so it
cooks faster than the slow-smoked variety.

2 pounds (1 kilogram) chicken pieces
2 tablespoons chili garlic paste
3 tablespoons dry sherry
1 tablespoon soy sauce
4 cloves garlic, crushed
1 1/2 tablespoons toasted sesame oil
1 tablespoon grated gingerroot
2 scallions, minced
2 teaspoons black pepper
1 tablespoon Splenda

Put your chicken in a large zipper-lock plastic bag. Mix together
everything else, and pour it over the chicken. Press out the air, seal
the bag, and toss it in the fridge. Let your chicken marinate for several
hours. When it's time to cook, fire up the grill. You'll want it at medium
to medium-high. When the grill is ready for cooking, remove the chicken
from the bag, and pour the marinade into a bowl for basting. Cook your
chicken skin-side up for about 12-15 minutes, keeping the grill closed
except when basting. Turn it skin-side down and let it grill for 7-9
minutes, again with the grill closed. Turn it skin-side up again, and let
it grill until the juices run clear when pierced to the bone and an
instant-read thermometer registers 180 F (85 C). Baste several times with
the marinade while cooking, basting for the last time at least 5 minutes
before you're done cooking the chicken. Discard remaining marinade, and
serve chicken.

4 servings

With all the marinade, each serving would have 4 grams of carbohydrate and
1 gram of fiber, but you won't consume all the marinade; I'd count no more
than 3 grams per serving. 30 grams of protein.



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