BBQ Baked Chicken - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

chilmoe · 01-28-2007, 11:01 PM

This is for people who like really tangy barbecue sauce. This chicken also tates great served cold.

1/2 cup apple cider
1/4 cup tomato paste
1 tsp brown-sugar artificial sweetener
1 tablespoon cider vinegar
1 tsp dried thyme
1/2 tsp Asian chili paste with garlic
1 pound skinless, boneless chicken thighs
cooking spray

Preheat oven to 350 F. In a small bowl, combine first 6 ingredients and stir well. Reserve 1/4 cup and place remaining marinade and chicken in large zip-top plastic bag. Shake to coat, then refrigerate for 1 hour. Remove chicken from bag and place in a nonstick baking pan that has been coated with cooking spray. Bake chicken for 45 minutes until juices run clear when pierced with a fork. Remove chicken from pan and keep warm. Skim any fat from pan juices and discard. Pour skimmed pan juices into a small saucepan and add reserved 1/4 cup marinade. Stir over low heat for 2 minutes.

Makes 4 servings.

Guidelines: Lap-Band/Bypass: Weeks 1-4 Puree 2 ounces cooked chicken with 2 tablespoons sauce
Weeks 5-8 Chop 2 ounces cooked chicken and top with sauce
Weeks 9+ Serve 2-4 ounces cooked chicken and top with sauce

Gini · 01-30-2007, 04:12 AM

Is this from the "Eatind Well After Weight Loss Surgery" cookbook? I got it as a part of my dummies book from amazon...it is great.

chilmoe · 01-30-2007, 08:09 AM

yes it is from that book, i have been posting several recipes from it for those who dont have it, and anyone wanting specific recipes, ie; smoothies, salads, main courses, etc, just let me know and i will post some more.