3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon soy sauce
Salt and pepper, to taste
2 1/2 ounces onion, sliced thin, 1 small
Instructions
Place the chicken in a gallon zipper bag set in a
9x13 baking dish. Mix the vinegar, water or tea,
Splenda and soy sauce; pour over the chicken. Seal
the bag and let marinate in the refrigerator about
3 hours, turning the bag over every hour. Place
the chicken, along with marinade, skin-side up in
the same baking dish used for marinating. Season
the chicken with salt and pepper and scatter the
onions on top. Bake at 425º for 40-45 minutes
until the chicken is done and skin is golden. If
the skin hasn't browned by the time the chicken is
cooked, raise the oven rack to the highest setting
and broil for a minute or two to crisp it up.
Watch it closely; it will brown quickly.
Tip- You can use Bigelow's Cranberry Apple herb
tea. You don't want to use tea that has spices, such
as cinnamon, in it. If you can't find the Bigelow
tea, just use water.
Nutritional Facts-
With granular Splenda-
Per 1/4 Recipe- 407 Calories; 29g Fat; 33g
Protein; 3g Carbohydrate; trace Dietary Fiber;
2.5g Net Carbs
Per 1/8 Recipe- 204 Calories; 14g Fat; 16g
Protein; 1g Carbohydrate; trace Dietary Fiber; 1g
Net Carb
With liquid Splenda-
Per 1/4 Recipe- 404 Calories; 29g Fat; 33g
Protein; 2g Carbohydrate; trace Dietary Fiber; 2g
Net Carbs
Per 1/8 Recipe- 202 Calories; 14g Fat; 16g
Protein; 1g Carbohydrate; trace Dietary Fiber; 1g
Net Carb
Originally Submitted
4/20/2013
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