Mexican Grilled Chicken Marinade

I have heard of people using a mixture similar to this as a rub, but I like it as a grilled chicken marinade. It's adapted from a spice mixture used on grilled chicken in central Mexico. It's richly spiced, and a bit sweet, but not very hot (although you can adjust the seasonings if you want it hotter). This marinade will coat 3 to 4 pounds of chicken.

Ingredients:

• ¼ lime juice
• ¼ cup water
• 2 Tbsp powdered ancho chiles or other mild chiles
• ¼ tsp hot powdered chile such as cayenne
• 1 tsp oregano
• 1 tsp dried thyme
• 2 tsp cinnamon
• pinch cloves
• 1 ½ tsp salt
• 1 tsp garlic powder
• 3 Tbsp sugar substitute
• ½ cup oil, olive or other

Preparation:

Mix lime juice and water, and then whisk all the other ingredients, ending with the oil. Marinate chicken for 4 to 6 hours before grilling.

It's so hard to know with a marinade how much of it actually ends up on what you're eating, but I can't imagine this adds significant carbohydrates to the chicken. Perhaps 1 gram per serving at most.

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