When it comes to chicken, it takes a lot to impress Scott. He’s a red meat guy and it’s a wonder he isn’t a walking case of gout..seriously!
So it’s a challenge to get props when chicken’s on the menu. Doing the fist pump, because this week’s bbq chicken was a home run. And now i’m gonna get downright excited because it was healthy too. Let’s take it a step further..can i say paleo? You betcha!
The actual unsolicited review i got from Scott was, “This is the best chicken i’ve ever had”..say what?? So let me share with you: This recipe is adapted from Eat Drink Paleo
The marinade is a combo of some great flavors…freshly squeezed lime juice and its rind, paprika, coriander seeds, fresh garlic, sea salt, pepper, chili powder, tomato paste and olive oil. i omitted the allspice this time around. Mix together the marinade ingredients and add the chicken… i use boneless, skinless chicken breasts, which many think tends to err on the dry side..not so with this marinade. The addition of tomato paste, in my opinion, is what keeps the marinade clinging to the meat, and results in a more succulent breast. Ok, did i just say that???? How can something that sounds so wrong be so right? Let me just add that i let the meat marinate for about 6 hours and i’d do it again next time. Don’t rush the process.
BBQ the chicken for about 4-5 minutes per side being careful not to overcook. Doesn’t get much easier than that! I was a bit leery of the tomato flavor going into it, but this chicken was darn good.
The leftovers were simply perfect for my salad the following day’s lunch.
- 8 (half) chicken breasts
- 5 tsps sweet paprika
- 1 1/2 tsp cayenne pepper or chill powder
- 1 1/2 tsp Celtic salt or sea salt
- 1 tsp Allspice (optional)
- 1 tsp coriander seeds powder (you can grind coriander seeds with mortar & pestle)
- 1 tsp black pepper
- 6 tbsps olive oil
- 2 garlic cloves, finely chopped
- 3 tsps tomato paste
- 2 limes (zest + juice from one lime for the marinade and juice from the second when serving)
- Mix all marinade ingredients in a large bowl. Using your hands, cover and rub the pieces with the marinade. Seal in a ziploc bag and set aside for at least one hour before grilling.
- Heat the BBQ to sizzling hot and either spray with olive oil or brush with coconut oil. BBQ chicken pieces with a little space in between and cook for 4-5 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with more lime juice before serving.
Preparation time: 10 minutes + at least 1 hour marinating time