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Garlic is a staple ingredient in most recipes, and that of Chef Irvine’s low-carb BBQ chicken recipe. The way garlic is cut and cooked depicts what health benefits it will allow. Thankfully, this recipe calls for chopped garlic, which will produce active agents called allyl sulfide compounds. Chopping garlic breaks the cell walls, triggering a bunch of chemical reactions—leading to that “garlicy” smell. Yet throwing the chopped garlic right into hot oil will disarm a key enzyme, instead let the garlic sit for 10 minutes. This will give the cancer-fighting compounds a chance to take shape.
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Directions:
Combine chicken, seasoning, chopped garlic, BBQ sauce, oil, salt, and pepper in a large bowl. Mix, and coat chicken well.
Cover chicken, and marinate in refrigerator for at least 30 minutes.
Cook on a hot grill or in a sauté pan until chicken is no longer pink.
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