I posted my original version of this recipe back near the start of Kev’s Kitchen. That one contained brown sugar and even though little remained once the marinade was discarded, I wanted to make it entirely slow-carb, Paleo and diabetic friendly. Now that stevia is more readily available a revision was in order.
Use bone-in chicken legs for full flavour and clean presentation. The legs are skinned not to reduce the fat, but because it allows the marinade to fully flavour the chicken. Try it with Grilled Baby Bok Choy cooked on the same grill during the last few minutes.
Time: 30 minutes plus overnight marinating
Serves: 4
Ingredients:
1/4 cup soy sauce 2 teaspoons stevia 1 tablespoon fresh lime juice 1/2 teaspoon crushed red pepper 1/4 teaspoon curry powder 3 cloves garlic – minced 4 bone-in chicken legs – skinnedPreparation:
Place all ingredients except chicken into a large zipper seal freezer bag and mix together.
Place the chicken legs into the bag with the marinade, moving them around to ensure they are all coated. Squeeze the air from the bag, seal and place in the refrigerator overnight.
Preheat your barbecue grill on medium.
Remove the legs from the marinade, discarding any excess liquid.
Place the chicken legs on the grill meaty side up with the lid closed for ten minutes.
Turn and cook for another ten minutes. Depending on the heat of your barbecue, you may need to adjust the cooking time. The chicken is perfectly cooked when an instant-read thermometer measures 170F (74C) at the thickest point of the meat.
Remove from the grill, let stand five minutes and serve.