Jack Daniels Grilled Chicken Low Carb Recipes

Steps:

• Combine all ingredients and mix well.
• Place meat in sauce let stand for no less than 2 hours and place on grill
• over hot coals or hot gas grill. When meat is turned, brush with sauce. (try to only turn once or twice for that nice caramelized coating).
• Just before meat is removed from grill, brush again with sauce.
• Serve with green beans on the side to keep it very low carb.

Steps:

• Slice the mushrooms and the onions and the garlic.
• Chop the tomatoes into eighths - you want chunks of tomato you can actually taste!
• In a saute pan, melt the oil and butter and brown the chicken on all sides.
• Add the mushrooms, onion and garlic and stir until onions are wilted.
• Add the tomatoes, broth, sherry and when liquid is heated through, add the saffron and other seasonings.
• Cover the pan, reduce heat and simmer until chicken is cooked through.
• Serve in bowls with broth over the meat and vegetables.

Steps:

• Preheat oven to 375.
• Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.
• Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly).
• Pour the sauce over the chicken.
• Bake for 30 minutes.
• Turn chicken over, baste& bake 30 more minutes or until top is crisp& chicken is cooked through.
• Serve it with Rice& steamed veggies.
• If low-carbing just skip the rice, pour the sauce over the veggies, so good.
• I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time).
• I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.
• BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

Steps:

• Preheat the oven to 350°F Sprinkle the breasts with salt & pepper.
• Pour the olive oil into a hot pressure cooker then add the onions. Cook the onions for 5 minutes then add the chicken along with the garlic powder & poultry seasoning.
• Put enough water in the cooker to just cover the chicken. Cover with the lid then cook for 10-12 minutes.
• Meanwhile, mix together the ingredients for the sauce excluding the shredded cheese.
• Once the chicken is done use a slotted spoon to remove the chicken along with the onions. Place them into a glass baking dish.
• Spoon the sauce over the chicken then top with the shredded cheese. Bake in the oven for 15 minutes.