Low-Carb, Dijon Chicken Marinade

This low-carb, flavor-packed marinade will take your chicken game to the next level! It’s versatile and great for prepping your chicken for almost any type of cooking.

But, I am all about using this marinade when BBQing. SO good!

Blend your spices

I like to start by blending up the spices – sea salt, fresh ground pepper, roasted minced garlic (you can use powdered), and stevia.

If you don’t have stevia, you can use brown sugar, but I’d recommend a natural sweetener alternative. It’s an easy way to cut back on your sugar intake (and keep the carbs lower) without sacrificing flavor.

If you want to make the marinade in even less time, don’t bother blending the spices beforehand. I choose to do it to ensure a more even flavor distribution, but it’s not critical to the recipe.

 

In a different bowl, measure out the olive oil, red wine vinegar, and whole grain Dijon mustard.

Once you’ve made this recipe a couple of times, you’ll be able to eyeball the measurements.

Plus, there’s always room for customization.

 

 

Give it a quick whisk to combine the ingredients.

 

 

Then toss in the spice blend, and mix until combined. And, the marinade is done. So easy!

 

 

The last step is to smother it all over the chicken. To do this, I take 5 – 8 thinly sliced, raw chicken breasts and put them in a large zipper bag.

(I’m sure I don’t have to say this, but use common sense when dealing with raw chicken. We don’t need anyone getting sick from unsafe food handling!)

You can pretty much use any container to marinate the chicken in (glass or stainless steel is probably best). But, I like zipper bags because it’s easy and there isn’t any raw chicken mess to clean up. When you’re done, just toss the bag!

 

At this point, I do like to add in some onions. I think it helps with the overall flavor. I added half of a medium red onion (sliced), but you can use whatever kind of onion you have or leave it out completely.

 

 

Then, seal the bag, allowing room for a bit of air, and gently “smoosh” the bag around until the marinade is evenly distributed.

 

 

Now, let the marinade work it’s magic!

Place the (sealed) bag in the fridge for a minimum of one hour – maximum of overnight. Usually, the zipper bag is pretty safe, but to be sure, place it on a plate or pan before putting in the fridge. Better this than leaky raw chicken juice!

Once the chicken has had time to marinate, cook the chicken thoroughly and enjoy!

Have you thought of any modifications to this recipe? Comment and let me know. I’d love to hear what you’ve come up with. And, I’m always up for adding another recipe to my arsenal!

 

Yummy low-carb, Dijon chicken marinade.

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