Recipes that are all gluten & dairy free

Chili Cilantro Lime Chicken

Recipe by Paleo Pot

Ingredients

• 1 whole chicken
• 1/2 tsp black pepper
• 1 tsp sea salt
• 1 tsp chili powder
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1/2 cup lime juice (about 2 limes)
• 1 lime (to stuff the chicken with)
• 2 handfuls cilantro, chopped
• 3 cloves garlic
• 1 tbsp coconut oil
• 4 cups spinach, Swiss chard or collard greens

Directions

• Wash chicken off under cold tap water and then dry with paper towels.
• Dust your chicken with spices.
• There is no magic amount or formula to use, yet do try to cover the whole bird with some spice.
• In a blender or food processor, combine lime juice, cilantro, garlic, and oil.
• Pulse until an even consistency is reached.
• Take the extra lime and poke lots of holes into it with a fork.
• Now dust this lime with chili powder and stick it into the cavity of the chicken.
• Find a ziploc bag or crock pot liner large enough to hold the whole bird.
• Place the bird in the bag and pour the wet marinade over it.
• Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part.
• You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary.
• Making sure you get the marinade well applied and under the skin will do the trick.
• Seal the bag tight so that the marinade is making contact with the chicken all over.
• I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziploc bag.
• Let the chicken marinate overnight.
• Place the chicken in a slow cooker along with any marinade left over in your bag. Cook on low for 6 to 8 hours.
• Add greens with one hour remaining.
• Serve over roasted vegetables, with salad, etc.!

Serving Size
4-6 servings

Posted To: Entree