This video took place at the CrossFit Mobility Certification on July 1, 2012 at CrossFit SISU in Plymouth, MN. My brother, and owner of SISU, invited me down to cook for the attendees and help spread the news about PaleoNick.com. It was a lot of work, as all cooking is, but it was well worth it.

This recipe is a play on the Chili Lime Chicken video that I did for the CrossFit Journal. If you are a subscriber, you would do well to watch that video first as it shows you how to cut the chicken in half. If you are not a subscriber to the CrossFit Journal, you should be ashamed of yourself. J/K, but it really is an amazing resource and I totally recommend it.

We served the chicken with cilantro chive slaw, and roasted onions and pineapple. Everything turned out, except for the slaw. It was difficult to predict the quantity needed. I was expecting people to take Zone portions, but I think K-Star was the only one who did. It was underdressed, which is alright for a normal salad, but not for a slaw. So, I’ll follow this recipe up with one for Chipotle Chive Slaw, something I’ve since developed and I think you’ll enjoy…

Prep and cooking pics

Side by side parting of the chickens. Thank you, Jason for opening all of the chickens and removing the innards and ice, that is a hand chilling job.

Here’s how they stand.

Put some weight into it.

Close up.

In the cooler.

Mix it up.

Thanks Amber for helping with zesting duty.

On the barby.

Nick cooks

Juicy

And that was it. It was a hot day for sure, but worth the effort.

Thanks to everyone who helped out and all who ate the food.

I hope this helps you out of your ‘chicken rut’, which most people are stuck in, and gives you something to work with this Labor Day Weekend. No pun intended…

Have a good one and remember to, “Keep It Paleo!”

Sincerely,

Paleo Nick

Chili Lime Pollo Asado – Barbecued Chicken

Ingredient List for the Steaks:

  • 4 Whole Chickens, halved
  • 1/3 Cup Chili Powder
  • 12 Limes, zested and halved
  • ½ Bunch Cilantro, chopped
  • 1 Cup Garlic, minced
  • ¼ Cup Olive Oil
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste

Preparation Instructions:

  1. Combine Chicken, Chili Powder, Lime Zest, Garlic, Cilantro, and Olive Oil in a large container. Season lightly with Salt and Pepper and mix well hands until Chicken is uniformly covered in marinade.
  2. Marinate for 30 minutes or up to 24 hours.
  3. Preheat your grill to 300°F, using lump charcoal if possible.
  4. Lay chicken halves on a sheet pan, skin side up and season with Salt and Pepper. Then, place, seasoned/skin side down onto the grill.
  5. You will have 24 lime halves; divide them into 6 groups. This will allow you to squeeze lime juice over the chicken three times on each side throughout the cooking process. Do so now and twice more before turning chicken.
  6. Cook with lid on grill to maintain a temperature between 250° and 300°F.
  7. Once bottom side is nicely browned and you have squeezed lime juice over it 3 times, salt the top side and then flip over.
  8. Continue with the lime juice and cook until the thickest part of the breast reaches an internal temperature of 165°F.
  9. Allow chicken to rest for a few minutes and then share with your friends!
  10. This is a great make a head protein option. It can be stored in the fridge for up to 7 days or in the freezer for up to six months. If you are going to freeze it, do so immediately. Do not allow it to sit in the fridge for 7 days and then put it in the freezer. That would be silly.
  11. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (160)

The main macro coming out of this recipe is the proteins.  We start with 4 whole chickens that weigh about 3-4 pounds each.  Once we cook then and de-bone them we end up with about 4480g of chicken, which at 28g per block gives us a total of 160 blocks.

Balancing Act:

The rest of the recipe is more for marinating purposes so and what is left on it is minimal relative to the total protein blocks, so we are just going to say that this is a perfect protein portion to any meal!  Makes sure you add the carbs and fats to balance it out.

 

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