Marinated and Baked Forbidden City Chicken
Marinated and Baked Forbidden City Chicken is a tasty low-carb dinner that’s loaded with flavor. If you use an approved sweetener and gluten-free soy sauce and this recipe would be low-carb, gluten-free, dairy-free, low-glycemic, and South Beach Diet phase one. Use Chicken Recipes to find more recipes like this one.
This Marinated and Baked Forbidden City Chicken is a recipe I first made back in 2005 when I first started blogging, and when I looked at the old version recently I decided it was overdue for new photos. Once I got started, I gave the recipe a little update too, because hey, I hope I’m a better cook now than I was in 2005! I’m using Golden Monkfruit Sweetener here to keep it low in carbs, but even if you used regular brown sugar I wouldn’t worry much about the amount of sugar that clings to the chicken when it’s marinated like this. Remember, you’re only using the amount of the marinade that clings to the chicken, which isn’t much.
I don’t know why this recipe was called Forbidden City Chicken, but I was lucky enough to visit Beijing in 2001 with my wonderful brother Rand, and we saw the Forbidden City from the outside. When Sam from Becks and Posh asked what the Forbidden City was back in 2005, I did find some information about the Forbidden City and even some photos of the Forbidden City. Hope you enjoy learning more about it.
Heat the oil for about a minute over medium heat, then stir in all the marinade ingredients. Trim chicken and make slits crosswise down each breast if you want, then put chicken in a Ziploc bag and pour in marinade. Let marinate in refrigerator for 3-4 hours. (These photos show half the amount in the recipe.)
When you’re ready to cook the chicken, remove it from the marinade and place in a glass or crockery baking dish with the top side down, brushing each side with marinade. Let chicken come to room temperature while the oven preheats. After 20 minutes, turn chicken and brush both sides again with marinade, then put back in the oven.
Cook for 10 minutes more, then brush the top side with the marinade that’s collected in the pan and cook 5-10 minutes more. Chicken is done when the top is lightly browned and it feels firm (but not hard) to the touch; don’t overcook or it will be dry. Serve hot.
Of course this is delicious with rice, but serve with The Best Easy Cauliflower Rice for a low-carb meal!
More Ideas for Chicken Dinners:
The Top 20 Instant Pot Chicken Dinners ~ Slow Cooker or Pressure Cooker
Grilled Curried Chicken Skewers with Spicy Peanut Sauce from Kalyn’s Kitchen
Chinese Chicken and Broccoli from Andrea Meyers
My Favorite Low-Carb and Keto Recipes Using Chicken Breasts from Kalyn’s Kitchen
Marinated and Baked Forbidden City Chicken
Marinated and Baked Forbidden City Chicken is a tasty low-carb dinner that’s loaded with flavor.
- 4 boneless, skinless chicken breasts
- 3 T peanut oil or canola oil
- 1/2 – 1 tsp. Curry powder (I used Sweet Curry Powder)
- 1/4 – 1/2 tsp. ground cinnamon (I used Vietnamese Cassia Cinnamon)
- 1 tsp. ginger puree (sold in small jars, or use fresh grated ginger root)
- 1 tsp. garlic puree (sold in small jars, or use finely crushed fresh garlic)
- 3 T sweetener of your choice, see notes, or use brown sugar if you prefer
- 3 T soy sauce (gluten-free if needed)
- 1 T fresh-squeezed lemon juice
- 2 T chicken stock
- sliced green onions for garnish (optional)
- Heat oil in small pan for about 1 minute, then turn off heat.
- Whisk in curry powder, cinnamon, ginger, garlic, and sweetener of your choice.
- Add soy sauce, lemon juice, and chicken stock.
- Stir until well combined.
- Trim all visible fat and and tendons from chicken.
- Make small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This allows the marinade to penetrate more.)
- Put chicken in Ziploc bag and pour marinade over.
- Marinate 3-4 hours in refrigerator.
- To cook, remove chicken from marinade and place top side down in glass or crockery dish (not metal) that you have sprayed with nonstick spray.
- Use a pastry brush to brush both sides of chicken with the marinade left in the plastic bag. (Save the rest of the marinade to brush one more time.)
- Let chicken come to room temperature while you preheat the oven to 325F/162C.
- When oven is heated, put chicken in and cook 20 minutes.
- Then remove from oven, turn chicken with top side up and brush with marinade you saved in the plastic bag. (Discard any unused marinade at this point.)
- Cook 10 minutes more.
- After 10 minutes, remove chicken again and brush with the marinade that’s collected in the pan and cook 5-10 minutes more, or until chicken is lightly browned and feels firm (but not hard) to the touch.
- Don’t overcook or chicken will be dry.
- Serve hot.
I’d use Lakanto Golden Monkfruit Sweetener for this recipe, which I think comes the closest to brown sugar of any sweeteners I’ve tried.
This recipe adapted from a Junior League Cookbook I no longer have.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With an approved sweetener this Marinated and Baked Forbidden City Chicken should be approved for low-carb and low-glycemic diets, including any phase of the South Beach Diet.
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