Recipes that are all gluten & dairy free

Chili Cilantro Lime Chicken


Recipe by Paleo Pot

  • 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
  • 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


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