BBQ, Organic, Chicken Thighs with Simple Asian Marinade

Simple Ketogenic Diet Recipes for Getting Lean
BBQ, Organic, Chicken Thighs with Simple Asian Marinade 

BBQ, Organic, Chicken Thighs with Simple Asian Marinade served over Seasoned Cauliflower Rice

BBQ, Organic Chicken Thighs
Organic Chicken Thighs  – 2 lbs

Procedure:

1. Wash chicken thoroughly. Trim as much of the visible fat off the thighs as to fit personal preference. I personally like a little fat left on my chicken thighs. Most of it will melt off when I BBQ it anyway.
2. Cut the thighs in half at the isthmus and then cut the halves in half. Marinate for a minimum of 1 hour in the refrigerator. Best would be 3 hours.
3. Skewer them and BBQ over high heat for 20 minutes or as desired. I personally like them to develope a nice char around the edges.
4. Men – 1 lunch or dinner portion is 120 grams or 4 oz. Women – Lunch portion is 6o grams or 2 oz. Dinner portion is 120 grams or 4 oz.

Simple Asian Marinade (This marinade is gluten free)

• Organic Tamari – 4 Tbsp (I only use San-J brand).
• Lea & Perrins Worcestershire Sauce – 1 Tbsp (this is the original Worcestershire sauce and it’s gluten free).
• Toasted Sesame Seed Oil  – 1 tsp (I used, Kevala, Organic Toasted Sesame Oil, 8 fl oz).
• Organic Garlic, Fresh – 1 tsp (not from China!).
• Ginger, Fresh – 1 tsp.
• Pepper, Fresh-Ground  – 1/2 tsp.
• Minced Lemongrass – 1 tsp (I used, Thai Heritage Minced Lemongrass). For a fresher taste you can always use fresh lemongrass.

Procedure:

1. Combine all ingredients and pour over chicken.

Serving suggestion: Serve over Asian Seasoned Cauliflower Rice and spoon on some Huey Fong Sambal Oelek Chili Paste.