Marinated in a Thai-inspired coconut milk concoction and then grilled to juicy perfection, this paleo chicken recipe is a wonderful example of the recipes you will find in The Slim Palate Paleo Coookbook.
Course Main Course
Keyword paleo grilled chicken
Prep Time 10minutes
Cook Time 40minutes
Resting Time 10minutes
Total Time 1hour
Zest and juice of 1 lime
6large basil leaves
1tbspfish sauce - Red Boat is made without any sugar
1tspcoconut aminos or tamari
1broiler chickencut into 8 pieces (breasts, thighs, drumsticks and wings)
2tbspghee or avocado oil
In a blender or food processor, combine coconut milk, onion, garlic, lime juice and zest, basil, fish sauce, coconut aminos and pepper. Puree until smooth.
Place chicken in a large plastic back and pour marinade over chicken. Refrigerate for at least 4 hours or overnight.
Preheat on side of a gas grill to high and the other side to low. When the grill is hot, grease the high-heat grates with ghee or avocado oil. Grill the chicken skin-side down for 6 to 10 minutes or until charred to your liking.
Flip chicken and grill over high heat 8 minutes more, then transfer to the low heat side of the grill. Reduce the high heat to low, close the lid and let cook another 20 minutes.
Let chicken rest 8 minutes before serving.
Serves 6. Serving size will vary depending on what portion of chicken is chosen (thigh vs. breast, etc). The nutritional info is simply an estimate of the average portion.