Your Feedback is Appreciated

Grilled BBQ chicken with a side of asparagus

average rating is 3 out of 5, based on 150 votes

Get ready to fire up the grill and tantalize your taste buds with this mouthwatering Grilled BBQ Chicken paired with perfectly roasted asparagus. This low-carb, high-protein recipe is not only diabetic-friendly but also bursting with flavor that will leave you craving for more!

Enticing Cooking Tips:

Let the chicken marinate for an extra boost of flavor.
Baste the chicken while grilling to keep it juicy and delicious.
Roast the asparagus until tender-crisp for the perfect texture.

Serving Suggestions/Tips:

Serve with a fresh garden salad for a complete meal.
Sprinkle some chopped cilantro over the chicken for added freshness.
A squeeze of lemon on the asparagus can enhance the flavors.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly BBQ Grilled Sugar-free Healthy Nutritious Low-glycemic Diabetes management Gluten-free Dairy-free Easy to make Tasty Grilling recipe

Ingredients

2 boneless, skinless chicken breasts (about 6-8 ounces each)
1/4 cup sugar-free BBQ sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 bunch of fresh asparagus spears
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat your grill to medium-high heat.
In a small bowl, mix together the sugar-free BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. This flavorful marinade will make your chicken super tasty!
Pat the chicken breasts dry with a paper towel, then place them in a shallow dish or resealable plastic bag. Pour the BBQ marinade over the chicken and make sure it's well-coated. Allow the chicken to marinate for at least 30 minutes (or even overnight in the refrigerator for maximum flavor).
Once the chicken is done marinating, remove it from the marinade and let any excess drip off. Reserve the leftover marinade for basting later.
Grill the chicken on the preheated grill for about 5-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through. Baste the chicken with the reserved marinade while grilling to keep it moist and add more flavor.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
Preheat your oven to 400°F (200°C).
Wash the asparagus and trim the tough ends. You can do this by holding the asparagus spear towards the bottom and bending it gently until it snaps. Discard the tough end, and the rest of the asparagus will be tender.
Place the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat the asparagus evenly.
Roast the asparagus in the preheated oven for about 10-15 minutes or until they become tender-crisp. Make sure not to overcook them to retain their bright green color and nutrients.