When it comes to barbecued chicken, dry, flavorless and hard to chew chicken my Grandma used to make, comes to mind.
Now, I’m not hating my Grandma (or her grilling skills), but I always thought that while she could made the best oven-roasted chicken ever, her bbq’d chicken was not-so-legendary.
So I don't know about your Grandma, but I'm pretty sure this juicy Spice Lime Chicken would have not been appreciated by my Granny.
Because - among other things - she would have never used lime for cooking.
She thought limes were only good in cocktails or with tequila. And good luck changing her mind — she was stubborn as a mule.
As to spices, though she wasn’t against them in general, she would always say that the heat competes or drowns out the flavors. Basically, a no.
In other words, she would have not digged this recipe. At all.
She would have been much happier with her dry, flavorless, chewy bbq chicken. God bless her soul.
But you instead - just like me - are not afraid of bold flavors and spicing things up when it comes to food. So when I present you with an awesome fiery marinade...you’re totally digging it. Right?
Here’s the thing with this Spicy Lime Chicken. When you first bite there’s the freshness of the lime zest. and then the heat of the red pepper flakes, paprika and Dijon mustard hits you at the end of your bite. It makes you smile on the inside and maybe on the outside too.
Chicken that is brilliantly chargrilled, juicy and perfectly cooked.
So good it makes you feel empowered.
If you're lucky enough to still have your Grandma, introduce her to this succulent Spicy Lime Chicken — but just be forewarned that she might join you on the dark side.
This might actually become Your Grandma’s Spicy Lime Chicken.
Not Your Grandma’s Spicy Lime Chicken Print this recipe!
1 lb / 453 gr free-range organic chicken, cut into strips
½ teaspoon red pepper flakes (adjust to taste)
1 ½ teaspoons smoked paprika
1 ½ Dijon mustard (or English mustard)
3 tablespoons raw organic honey
3 tablespoons ketchup (make your own paleo ketchup with this recipe)
1 tablespoon olive oil
¼ teaspoon fine grain sea salt
⅛ teaspoon ground black pepper
In a small bowl combine the zest and juice of one lime, red pepper flakes, paprika, mustard, honey, ketchup, salt and pepper and stir to combine. Spoon out one tablespoon of the marinade and set aside.
In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.
Turn the strips over (or shake the bag), so they’re well coated.
Cover (or seal) and marinate in the refrigerator for at least 15 minutes (marinate overnight for fullest flavor).
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill the chicken, until golden brown and cooked through, turning regularly.
Keep control of the heat really carefully, so the chicken cook through properly before it starts burning on the outside.
Transfer to a plate, spoon reserved marinade on top, grate lime zest on top and serve with lime wedges.
One serving yields 283 calories, 8 grams of fat, 10 grams of carbs and 35 grams of protein.