I first made this Spicy Chicken with Grilled Lime recipe for a Sunday night dinner when my in-laws were visiting. They were delighted by this easy chicken recipe and impressed with how quickly I was able to throw it together after we arrived home with them from a weekend in the mountains. The best thing about grilled chicken? The grill! As in no messy pans or baking dishes to clean up.
While I generally love being in the kitchen and cooking dinner (it’s fantastic family time) one thing I don’t love is meal planning. That’s why I make myself meal plans and share them with you all. My favorite meal plan is posted on my Facebook page and includes the Paleo Bagel recipe from my latest cookbook, Paleo Cooking from Elana’s Pantry. I have a second, equally fun, yet different weekly paleo meal plan here on this site for those that do not use Facebook.
While many of you come here for my easy Paleo and grain-free dessert recipes, I also know that each and every one of us face the “what to make for dinner” quandary every night of the week! So I hope these free meal plans will help you solve that ongoing dilemma.
My dinner tip for today? Serve this Mexican flavored grilled lime chicken with my Paleo Dirty Rice, Roasted Butternut Squash, and a huge salad, and you’re good to go!
Spicy Chicken with Grilled Lime
- 3 pounds bone-in chicken pieces
- 6 limes, halved
- 2 tablespoons coconut sugar or Swerve
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 teaspoon allspice
- ½ teaspoon celtic sea salt
- Place chicken pieces and limes in a large bowl
- In a small bowl, combine coconut sugar, paprika, garlic powder, pepper, allspice, and salt
- Pour spice mixture over chicken and mix thoroughly
- Cook chicken and limes (face down) on barbecue over medium heat for 15-20 minutes per side
- Chicken is done when an instant read thermometer stuck into chicken reads 165°F
- Squeeze grilled limes over grilled chicken
This healthy chicken recipe is based on one called Poussin with Spicy Rub and Grilled Lime by Katie Quinn Davies in the book What Katie Ate. I was introduced to this book my my friend Kelly. The book is a fantastic survey of avant-garde food styling techniques and fabulous photography.
Katie has tons of healthy recipes in this book and I have only begun to make my way through it. Although it is not gluten-free, it certainly is a lot of fun.
Mary Fitzpatrick says
On the Cranberry Walnut Bread Revised (2 mini loaves), are the frozen cranberries to be added straight from the freezer or are they to be
thawed (and drained?)? I am celiac and am thoroughly enjoying working my way through each and every one of Elana’s paleo breads…as they are much more nutrient dense, more filling, and more beneficial to the upper and lower GI tracts than any standard store bought gluten free bread.
Oge @ Mexican Restaurants NYC says
Thanks for this wonderful recipe Elena! Love the simplicity and the bold flavors of this dish!
Made the Spicy Chicken, Dirty Rice & Butternut Squash for my family this
past weekend & it was so yummy!
Clever Girl Reviews says
Ummm, this looks delicious! Great for the warm weather coming up. I’ll make some Mexican street corn too! Not very Paleo, I know but you gotta live it up occasionally!
Leticia Villarreal Sosa says
I was the one that posted the tamale recipe on your facebook page. I notice it was removed and wanted to let you know that I had posted it in the hopes that you would consider trying the recipe and letting me and others know how it worked and how it might be modified to work better.
Tamales is something I really miss and this particular recipe tastes really good – like “real” tamales, but it remains too gooey. I was considering trying again (for the third time) but wasn’t sure what was the best way to modify to get the best results.
I do hope you give it a try – these were called “brother Mark’s tamales” and I found the recipe online, which I had posted. I posted on facebook because I couldn’t find a place on this website to send you a general message and there was no way to send you a private message on facebook. I hope you do respond to me! I am a big fan and rely on your website and cookbooks for the majority of my cooking! I know with certainty whatever you post, will be delicious.
I use pastured chickens and always cook them “low and slow” in order to make them tender. My previous experiences with cooking them by following recipes for conventionally raised chicken turned out tough. I don’t think I’ve tried grilling pastured chickens yet. Does anyone know if a recipe like this would work well with them?
This post could not have come at a better time. I am trying to come up with a complete menu for entertaining company next week while keeping within my low-carb, no wheat/sugar rules. You have give me exactly what I need – the full menu!
Thanks so much. My brain can rest now.
So, what do you do with the limes after you grill them? Sorry, but I’m thinking you don’t eat them…
Becky @ A Calculated Whisk says
Squeeze them over the chicken! I’ve done it with grilled lemons and it’s delicious.
This looks absolutely divine!!!
alison @ Ingredients, Inc. says
I am putting this on my fan page on facebook today!