Spice rubs are a great low-carb way to add flavor to grilled poultry and meats. In this recipe, you rub the spice mixture between the skin and the meat, so the flavor of the spice mixture permeates the meat.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: about 4 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine first 7 ingredients in a small bowl.

  • Remove and discard giblets and necks from hens. Rinse hens in cold water; pat dry. Split hens in halves lengthwise; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat. Rub spice mixture under loosened skin. Sprinkle hens with 1/4 teaspoon salt and pepper.

  • Place hens on grill rack coated with cooking spray; grill 10 minutes on each side or until a meat thermometer registers 180°. Remove and discard skin before eating, if desired (analysis does not include skin).

  • carbo rating: 1

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

176 calories; calories from fat 0%; fat 5g; saturated fat 1.3g; mono fat 0g; poly fat 0g; protein 29.6g; carbohydrates 1.2g; fiber 0.3g; cholesterol 133mg; iron 1.5mg; sodium 395mg; calcium 30mg.
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