Low Carb Red Chilli Chicken

Found this recipe for Low Carb Red Chilli Chicken on elise.com – she also had directions for grilling, but below are instructions for baking. For garnish, avocado slices, shredded cabbage, cilantro, and a dollop of sour cream. YUM YUM!

(Read the label on your brand of red chili sauce – it could change
the nutritional values. Las Palmas Red Chile Sauce [also
called Salsa de Chile Colorado], has no sugar or `oses' in the
ingredients)

Chicken - Red Chile Marinated
Serving Size: 6
3 pounds chicken pieces -- bone-in skin-on, preferably thighs,
trimmed of excess skin and fat
Salt
1- 1/4 cup Chili sauce -- Mexican red
1 Tbsp olive oil
2 Tbsp white vinegar -- or cider vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon ground cumin
1 dash black pepper -- or to taste
1 pinch dried oregano -- crushed
1 teaspoon minced garlic

Garnish:
Avocado slices
Thinly sliced lettuce or cabbage
Vinegar & oil or sour cream
Thinly sliced radishes
Cilantro

Heat oil in a medium sized saucepan on medium heat. Add the chili
sauce. Add vinegar, cloves, allspice, cinnamon, cumin, black pepper,
oregano and garlic. Bring to a simmer and let simmer for 5 minutes.
Remove pan from heat and let cool.

Sprinkle salt over all the chicken pieces on all sides. Put chicken
pieces in a non-reactive bowl or a large freezer bag. Add the
marinade; make sure all pieces are coated well. Marinate in the
refrigerator at least one hour, preferably overnight.

Preheat the oven to 350°F. Place the chicken pieces in a roasting
pan, skin-side up. Cook for about 45-50 minutes. Chicken is done when
juices run clear.

Serve garnished with sliced avocado, sliced lettuce or cabbage
dressed with a little vinegar and oil or sour cream, sliced radishes
and cilantro.

Serves 4-6. Makes for great leftover chicken to cut up and put into
tacos.

Per Serving (excluding Garnish): 367 Calories; 26g Fat (63.7%
calories from fat); 29g Protein; 4g Carbohydrate; 1g Dietary Fiber;
141mg Cholesterol; 123mg Sodium.