Zippy Chicken

Happy Tuesday!  Last night I promised a 5 wing flap recipe.  Here it is!  As I mentioned, I started with Linda's Seoul Chicken.  This chicken is absolutely delicious - and oh-so-moist!  There's some zip to the flavor - hence my name for it.  And OMG - the skin just crisps up.  It melted in my mouth.

Look how brown-n-crispy that chicken skin is!  Yummy!

Zippy Chicken

6-8 chicken thighs, skin on (I used boneless)
Sauce
5 tablespoons Tamari sauce (gluten-free soy sauce)
6 drops liquid Splenda
1/8 teaspoon Jane's Krazy Mixed-Up Salt
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water Xanthan Gum, optional

Place the chicken in a large Ziploc bag.  Mix the sauce ingredients, except the Xanthan gum, in a small bowl.  Pour the marinade into the bag with the chicken.  Close the bag and knead gently to coat all of the chicken pieces.  Place the bag in a shallow pan, just in case the bag leaks.  Put the bag in the refrigerator and marinate at least 1 hour, turning the bag over occasionally.

Put the thighs, skin side up, in a baking pan.  I used a deep dish cookie sheet (of sorts).  You could use a 9x13 pan.  You definitely want a tall lip on the pan.  Add the sauce from the bag on top of the chicken.  Bake at 425º for 30 minutes until the meat is done.  Remove the chicken from the baking pan to a serving platter and keep warm.

Pour the remaining juices into a small saucepan.  Bring to a boil and lightly sprinkle the Xanthan Gum over the liquid while whisking briskly.  Caution - do not to let it get too thick.  Stop before you think it's thick enough or you'll get glue.  Serve the sauce over chicken. Don't want to go to that much extra effort?  Pour the pan juices straight from the cooking pan  over the chicken.

Nutritional information for the entire sauce recipe, including Xanthan Gum, ONLY:

Carbs:  8.1g (16%)

Protein:  10.0g (20%)

Fat: 13.7g (64%)

Calories:  188

Nutritional info for the chicken:

Check your chicken's label.