I’ve discovered a collection of 14 mouthwatering paleo grilled chicken recipes that you’ll absolutely love. Perfect for a summer BBQ or a healthy dinner option, these dishes are versatile and delicious. From zesty lemon herb to spicy chipotle lime, there’s a flavor for everyone to enjoy. I can’t wait for you to try them and find your new favorite. Let’s get cooking!
Lemon Herb Grilled Chicken
Lemon Herb Grilled Chicken is a delightful dish that combines the zesty brightness of lemon with the savory aroma of fresh herbs. It’s perfect for a summer barbecue or a simple family dinner. This dish isn’t only flavorful but also aligns with the principles of a Paleo diet, focusing on whole, unprocessed ingredients.
Grilling the chicken gives it a delicious char and locks in the juices, ensuring every bite is succulent and satisfying. To prepare this dish, you’ll marinate the chicken in a mixture of lemon juice, garlic, and a blend of herbs, enhancing the natural flavors of the chicken. This marinade infuses the meat with its tangy and aromatic notes, making the chicken incredibly tasty and tender.
After marinating, the chicken is grilled to perfection, with the herbs and lemon creating a fragrant crust that enhances the overall flavor profile. This dish is perfect for serving 4-6 people, making it an excellent choice for gatherings or meal prep.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, and oregano. Add salt and pepper to taste. Whisk the ingredients together until well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they’re covered with gray ash.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful. Serve the chicken with your choice of Paleo-friendly sides.
Extra Tips:
For best results, try to use fresh herbs as they provide a more vibrant flavor compared to dried ones. If fresh herbs are unavailable, you can substitute with dried herbs, but use one-third of the amount called for in the recipe.
Additionally, be cautious not to over-marinate the chicken, as the acidity from the lemon juice can start to break down the protein in the chicken, altering its texture. Finally, if you prefer a more pronounced smoky flavor, consider adding wood chips to your grill.
Spicy Chipotle Lime Chicken
Spicy Chipotle Lime Chicken is a delicious and flavorful dish that brings together the smoky heat of chipotle peppers with the fresh, zesty punch of lime. This paleo-friendly recipe is perfect for a summer barbecue or a cozy indoor grill session. The marinated chicken absorbs the intense flavors, making each bite a delightful explosion of taste.
Whether served as a main course or sliced over a vibrant salad, this dish is sure to impress. The key to this recipe lies in its marinade, which infuses the chicken with a harmonious blend of spices and citrus. Marinating the chicken for at least a couple of hours, or preferably overnight, guarantees that the flavors penetrate deeply, resulting in tender and juicy meat.
The grilled chicken is then seared to perfection, offering a slightly charred exterior that complements the succulent interior. This dish serves 4-6 people, making it ideal for family meals or small gatherings with friends.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the chopped chipotle peppers, olive oil, lime juice, lime zest, minced garlic, ground cumin, smoked paprika, sea salt, and black pepper. Mix well to create a smooth marinade.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are evenly distributed and glowing with a light layer of ash.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill grates and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Rest and Serve: Transfer the grilled chicken to a platter and let it rest for about 5 minutes to allow the juices to redistribute. Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
For the best results, always use fresh lime juice and zest to enhance the flavor profile of the dish. If you prefer a milder heat, reduce the amount of chipotle peppers or remove the seeds before chopping.
To guarantee even cooking, pound the chicken breasts to an even thickness before marinating. Finally, if grilling outdoors isn’t an option, you can use a grill pan or broiler to achieve similar results indoors. Enjoy your Spicy Chipotle Lime Chicken with a side of grilled vegetables or a fresh salad for a complete paleo meal.
Garlic Rosemary Grilled Chicken
Garlic Rosemary Grilled Chicken is a delightful dish that brings together the aromatic flavors of garlic and rosemary, perfectly complementing the juicy tenderness of grilled chicken. This Paleo-friendly recipe isn’t only delicious but also healthy, allowing you to enjoy a flavorful meal without sacrificing your dietary goals. Ideal for family dinners or small gatherings, this dish serves 4-6 people and can be easily prepared in advance, making it a convenient choice for busy evenings.
The combination of garlic and rosemary provides a fragrant and savory marinade that infuses the chicken with robust flavors. As the chicken grills, the marinade caramelizes, creating a golden-brown exterior while keeping the meat moist and tender on the inside. This recipe is straightforward and requires minimal ingredients, allowing the natural flavors of the ingredients to shine through.
Whether you’re a seasoned cook or a beginner, this Garlic Rosemary Grilled Chicken recipe is sure to impress your guests and become a staple in your meal rotation.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Instructions:
- Prepare the Marinade: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and black pepper. Mix well to guarantee all ingredients are thoroughly combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or up to 8 hours for more intense flavor.
- Preheat the Grill: Before cooking, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and covered with a light layer of ash.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the grill, spacing them evenly. Grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before serving. This will allow the juices to redistribute, guaranteeing a juicy and flavorful bite.
Extra Tips:
For best results, use fresh rosemary, as it provides a more vibrant flavor compared to dried. If you prefer a stronger garlic taste, feel free to add more garlic to the marinade. Additionally, pounding the chicken breasts to an even thickness can help them cook evenly on the grill.
If you don’t have a grill, a grill pan or a broiler can be used as alternatives, keeping in mind the cooking time may vary slightly. Enjoy your Garlic Rosemary Grilled Chicken with a side of grilled vegetables or a fresh salad for a complete Paleo meal.
Coconut Curry Grilled Chicken
Coconut Curry Grilled Chicken is a flavorful and aromatic dish that brings the best of tropical and spicy flavors together. This recipe is perfect for those following a Paleo diet, as it excludes dairy, grains, and legumes while focusing on whole, natural ingredients. The combination of creamy coconut milk and spicy curry paste creates a marinade that infuses the chicken with a rich depth of flavor, making it a standout dish for any meal.
Grilling the chicken adds a smoky char that complements the sweet and spicy notes, resulting in a dish that’s both satisfying and healthy. This recipe is a great option for family dinners or gatherings, as it serves 4-6 people. The preparation is straightforward and doesn’t require much time, making it ideal for busy weeknights.
Pair the Coconut Curry Grilled Chicken with a side of grilled vegetables or a fresh salad to complete your Paleo meal. The vibrant colors and bold flavors of this dish are sure to impress your guests and leave them wanting more.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk (full fat)
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 2 tablespoons coconut aminos (or soy sauce alternative)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the coconut milk, red curry paste, lime juice, coconut aminos, minced garlic, grated ginger, and olive oil. Whisk together until the ingredients are well incorporated and the curry paste is fully dissolved.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, or overnight for maximum flavor infusion.
- Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they’re covered with white ash. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Season the chicken with salt and pepper. Place the chicken on the preheated grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
- Rest and Serve: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.
Extra Tips:
For best results, verify the chicken breasts are of uniform thickness to promote even cooking. If necessary, pound them to an even thickness before marinating.
If you prefer a milder curry flavor, reduce the amount of curry paste in the marinade. Alternatively, for extra heat, add a pinch of cayenne pepper or some sliced chili peppers to the marinade.
Remember to keep a close eye on the grill to prevent burning, as the sugars in the marinade can caramelize quickly. Enjoy your Coconut Curry Grilled Chicken with a side of cauliflower rice or grilled veggies for a complete Paleo meal.
Honey Mustard Grilled Chicken
Honey Mustard Grilled Chicken is a delightful paleo dish that combines the sweet and tangy flavors of honey and mustard with the savory taste of grilled chicken. This recipe is perfect for those looking to enjoy a healthy, flavorful meal without compromising on taste.
It’s easy to prepare and makes for a great option for family dinners or weekend barbecues. The combination of honey and mustard creates a rich marinade that not only enhances the natural flavors of the chicken but also keeps it moist and tender during grilling.
This recipe serves 4-6 people, making it ideal for gatherings or meal prepping. The chicken is marinated for at least an hour to allow the flavors to penetrate deeply, guaranteeing each bite is as delicious as the last.
By using simple ingredients that are often readily available, this dish is both convenient and impressive. Whether you’re following a paleo diet or just looking for a new way to enjoy grilled chicken, this Honey Mustard Grilled Chicken recipe is sure to become a favorite.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh rosemary (optional)
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and black pepper. If using rosemary, add it to the mixture for an additional layer of flavor.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavor.
- Preheat the Grill: About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and have a light ash coating.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid moving the chicken too frequently to achieve nice grill marks.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken juicy and flavorful. Serve with your choice of paleo-friendly sides.
Extra Tips:
For best results, make sure the chicken breasts are of even thickness to promote even cooking. You can pound them gently with a meat mallet if necessary.
If you have leftover marinade, you can bring it to a boil and use it as a sauce for the cooked chicken. Always remember to use a clean utensil if you plan to use the marinade as a sauce to avoid contamination.
Additionally, if you prefer a smokier flavor, consider adding a handful of soaked wood chips to your grill.
Smoky Paprika Grilled Chicken
Smoky Paprika Grilled Chicken is a delicious and healthy option for those following a paleo diet. This dish combines the rich, smoky flavor of paprika with the succulent taste of grilled chicken, resulting in a mouthwatering meal that’s perfect for summer barbecues or a cozy family dinner.
Smoked paprika, a staple in many Spanish and Hungarian dishes, adds a depth of flavor that elevates simple grilled chicken to something extraordinary. Pair it with fresh vegetables or a side salad to create a balanced meal that’s both satisfying and nutritious.
This recipe serves 4-6 people and is perfect for those looking to enjoy a flavorful and paleo-friendly meal. The marinade, made with a blend of spices and lemon juice, tenderizes the chicken while imparting a bold, smoky flavor.
Whether you’re a seasoned chef or a beginner cook, this dish is easy to prepare and will surely impress your family and friends. Follow the steps below to make this delicious Smoky Paprika Grilled Chicken.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 3 tablespoons olive oil
- Juice of 2 lemons
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt. Stir in the olive oil and lemon juice to form a thick paste. This will be the marinade for the chicken.
- Marinate the Chicken: Place the chicken breasts in the bowl with the marinade. Use your hands or a spatula to coat each piece thoroughly with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully permeate the chicken.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are evenly distributed to provide consistent heat.
- Grill the Chicken: Remove the chicken from the marinade and place it on the hot grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should have a nice char on the outside while remaining juicy inside.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, guaranteeing a moist and flavorful bite. Garnish with chopped fresh parsley before serving.
Extra Tips:
To achieve the best results with your Smoky Paprika Grilled Chicken, ascertain that the grill is properly preheated, as this will help to sear the meat and lock in the juices.
If you prefer a spicier kick, adjust the amount of cayenne pepper to your taste. For added flavor, consider marinating the chicken overnight.
Additionally, if you’re using wooden skewers to grill the chicken, soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
Pineapple Teriyaki Grilled Chicken
Pineapple Teriyaki Grilled Chicken is a delightful and flavorful dish that combines the natural sweetness of pineapple with the savory, umami-rich taste of teriyaki sauce. This recipe is ideal for those following a paleo diet, as it focuses on whole foods and avoids processed ingredients. The grilled chicken is marinated in a homemade pineapple teriyaki sauce, which infuses the meat with tropical flavors and a hint of smokiness.
Perfect for a summer barbecue or a family dinner, this dish is sure to captivate with its vibrant flavors and tender, juicy texture. The combination of pineapple and teriyaki isn’t only delicious but also has nutritional benefits. Pineapple contains bromelain, an enzyme that helps tenderize the chicken and aids digestion. Meanwhile, the chicken provides a good source of lean protein.
This recipe serves 4-6 people, making it perfect for gatherings or meal prep. With just a few ingredients and simple preparation, you can enjoy this mouthwatering paleo-friendly meal that’s both healthy and satisfying.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts
- 1 cup fresh pineapple juice
- 1/2 cup coconut aminos
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh pineapple slices (optional, for grilling)
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, combine pineapple juice, coconut aminos, honey, apple cider vinegar, minced garlic, grated ginger, and black pepper. Mix well to confirm all the ingredients are thoroughly combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, confirming all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
- Preheat the Grill: Before grilling, preheat your grill to medium-high heat. Lightly oil the grill grates using olive oil to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the preheated grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
- Optional Grilling of Pineapple: If using fresh pineapple slices, place them on the grill during the last few minutes of cooking the chicken. Grill for 2-3 minutes per side until they’re nicely charred and caramelized.
- Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Slice the chicken and serve with grilled pineapple slices on the side for an added burst of flavor.
Extra Tips: When marinating the chicken, make sure it’s well-coated and that the marinade covers all surfaces of the chicken for even flavoring. If you have extra time, marinating the chicken overnight will enhance the flavors even more.
If you prefer a bit of spice, you can add a pinch of red pepper flakes to the marinade. Be sure to monitor the grill temperature to avoid overcooking the chicken, as this can cause it to become dry. Enjoy your Pineapple Teriyaki Grilled Chicken with a side of grilled vegetables or a fresh salad for a complete paleo meal.
Mediterranean Grilled Chicken
Indulge in the rich, savory flavors of the Mediterranean with this Paleo Grilled Chicken recipe. Perfectly marinated in an aromatic blend of herbs and spices, this dish captures the essence of sun-drenched coastal regions, offering a wholesome and satisfying meal option that’s both nutritious and delicious.
The key to its mouthwatering taste lies in the marinade, which infuses the chicken with a vibrant blend of lemon, garlic, and a variety of herbs, resulting in a tender, juicy dish that’s bound to impress at any gathering.
This Mediterranean Grilled Chicken is ideal for a family dinner or a summer barbecue, serving 4-6 people. The recipe is paleo-friendly, guaranteeing it aligns with a healthy lifestyle while delighting your taste buds. With its simple preparation and brief cooking time, this dish is as convenient as it’s flavorful, making it a perfect addition to your regular meal rotation.
Pair it with a fresh salad or roasted vegetables for a complete and balanced meal.
Ingredients (serves 4-6):
- 6 boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, paprika, salt, and black pepper until well combined. This will be the marinade that infuses your chicken with Mediterranean flavors.
- Marinate the Chicken: Place the chicken breasts in a large, resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is thoroughly coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 375°F (190°C). This guarantees a nice sear on the chicken while keeping it juicy on the inside.
- Grill the Chicken: Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for about 10 minutes. Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid pressing down on the chicken while grilling to retain its moisture.
- Rest and Serve: Once cooked, transfer the chicken to a platter and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, guaranteeing every bite is juicy. Garnish with fresh parsley before serving for an added touch of freshness.
Extra Tips:
When preparing the marinade, consider using fresh herbs if available for an even more vibrant flavor profile. If you prefer, you can also add a pinch of red pepper flakes for a subtle kick of heat.
For even cooking, pound the chicken breasts to an even thickness before marinating. When grilling, try not to overcrowd the grill to guarantee even cooking and avoid steaming the chicken.
Pair the grilled chicken with a side of grilled vegetables or a fresh Greek salad to complement the Mediterranean theme.
Cilantro Lime Grilled Chicken
Cilantro Lime Grilled Chicken is a delicious and revitalizing dish that’s perfect for anyone following a paleo diet. This recipe combines the zesty flavors of lime and the fresh, aromatic taste of cilantro to create a mouth-watering marinade that infuses the chicken with flavor. Grilled to perfection, this dish is ideal for summer barbecues or a quick weeknight dinner. The combination of citrus and herbs not only makes this chicken tender and juicy but also adds a burst of flavor that will tantalize your taste buds.
For this recipe, we’ll be using bone-in, skin-on chicken thighs, which absorb the marinade beautifully and remain moist during grilling. The marinade is easy to prepare and requires just a few ingredients that you probably already have in your kitchen. Allowing the chicken to marinate for at least two hours, or overnight if possible, guarantees that the flavors are deeply infused. This dish serves 4-6 people, making it perfect for a family meal or a small gathering of friends.
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Lime wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the chopped cilantro, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and pepper. Mix well to confirm all the ingredients are thoroughly combined.
- Marinate the Chicken: Place the chicken thighs in the bowl with the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and have a light coating of ash.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, skin side down. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve hot with lime wedges on the side for an extra citrus kick.
Extra Tips:
For the best results, make sure to pat the chicken dry with paper towels before adding it to the marinade. This helps the marinade adhere better to the chicken.
If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade. Additionally, using a meat thermometer can guarantee the chicken is cooked perfectly without guessing.
If you don’t have access to a grill, you can also cook the chicken in a grill pan or under a broiler. Enjoy your Cilantro Lime Grilled Chicken with a fresh salad or some grilled vegetables for a complete paleo-friendly meal.
Balsamic Glazed Grilled Chicken
Balsamic Glazed Grilled Chicken is a delightful paleo dish that combines the tangy sweetness of balsamic vinegar with the savory goodness of grilled chicken. This recipe is perfect for those who are looking to make a healthy, yet flavorful meal that fits within the paleo lifestyle.
The balsamic glaze provides a rich depth of flavor that complements the smoky char of the grilled chicken, making it a dish that’s bound to impress at any gathering or family dinner. Whether you’re a seasoned grill master or a beginner, this recipe is straightforward, allowing you to easily whip up a delicious and nutritious meal for your loved ones.
This particular recipe serves 4-6 people, making it ideal for a small dinner party or a family meal. The chicken is marinated in a balsamic mixture, which not only infuses the meat with flavor but also helps to tenderize it.
Once grilled, the chicken is brushed with a balsamic glaze that has been reduced to concentrate its flavors, resulting in a beautifully caramelized finish. The combination of juicy, grilled chicken with the slightly sweet and tangy glaze is a treat for the taste buds. Serve it alongside your favorite vegetables or a fresh salad for a complete paleo-friendly meal.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1 cup balsamic vinegar
- 1/4 cup honey
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, Dijon mustard, dried thyme, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours, to allow the flavors to penetrate the meat.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F. If using a charcoal grill, prepare the coals until they’re covered with white ash.
- Make the Balsamic Glaze: While the grill heats, pour the remaining marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, or until the glaze has thickened and reduced by half. Stir occasionally to prevent burning.
- Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken breasts on the grill grates and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. This guarantees the chicken is cooked through but still juicy.
- Glaze the Chicken: During the last few minutes of grilling, brush the chicken with the balsamic glaze. Flip the chicken and brush the other side, ensuring an even coating.
- Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes to retain its juices. Serve the grilled chicken with any remaining glaze drizzled over the top.
Extra Tips:
For best results, use fresh garlic and high-quality balsamic vinegar to enhance the flavor profile of the dish. If you prefer your chicken to have a sweeter glaze, consider adding a bit more honey to the marinade.
To prevent sticking, always make sure your grill grates are clean and lightly oiled before placing the chicken on them. For added flavor, you can also include fresh herbs like rosemary or basil in the marinade.
Finally, allow the chicken to rest after grilling; this helps the juices redistribute throughout the meat, guaranteeing each bite is tender and moist.
Thai Peanut Grilled Chicken
Transport your taste buds to the vibrant streets of Thailand with this delicious Thai Peanut Grilled Chicken recipe. This dish features succulent pieces of chicken marinated in a flavorful mix of spices, peanut butter, and coconut milk, which infuse the meat with a rich and nutty taste. Grilling the chicken adds a smoky depth to the dish, while the creamy, tangy peanut sauce complements the savory flavors perfectly.
It’s a delightful dish that’s not only paleo-friendly but also a hit at any outdoor barbecue or family dinner. This recipe serves 4-6 people and is ideal for those who enjoy experimenting with different flavor profiles. The combination of salty, sweet, and spicy elements creates a balanced and satisfying meal.
Whether you’re cooking for a crowd or simply looking for a new way to enjoy chicken, this Thai Peanut Grilled Chicken is sure to impress. Pair it with a fresh salad or steamed vegetables for a complete meal that’s both nutritious and delicious.
Ingredients:
- 2 pounds of boneless, skinless chicken thighs
- 1/2 cup creamy natural peanut butter
- 1/4 cup coconut milk
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the peanut butter, coconut milk, coconut aminos, fish sauce, lime juice, minced garlic, grated ginger, honey, ground coriander, red pepper flakes, salt, and pepper. Whisk the ingredients together until smooth and well blended.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for the best flavor infusion.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs on the grill and cook for about 6-8 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (74°C).
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Transfer to a serving platter, garnish with chopped cilantro, and serve with lime wedges on the side.
Extra Tips:
For an extra burst of flavor, consider adding a teaspoon of chili paste or sriracha to the marinade if you prefer a spicier dish. Be sure to keep an eye on the chicken while grilling to avoid overcooking, as different grills may have varying heat levels.
To save time, you can prepare the marinade a day ahead. If you don’t have a grill, this recipe can also be made using a grill pan on the stovetop or broiled in the oven. Enjoy your culinary journey to Thailand with this irresistible paleo grilled treat!
Ginger Sesame Grilled Chicken
Ginger Sesame Grilled Chicken is a delightful dish that combines the warm, spicy notes of ginger with the nutty richness of sesame seeds to create a mouthwatering flavor profile. This recipe is perfect for those following a paleo diet, as it focuses on whole, unprocessed ingredients while delivering a savory, satisfying meal.
The marination process allows the chicken to absorb all the aromatic flavors, resulting in tender, juicy grilled chicken that’s perfect for a summer barbecue or a cozy family dinner. This dish isn’t only delicious but also simple to prepare, making it a great choice for home cooks of all skill levels.
The key to achieving the best results is to allow the chicken enough time to marinate, guaranteeing that every bite is infused with the bold flavors of ginger and sesame. Paired with a fresh salad or your favorite roasted vegetables, Ginger Sesame Grilled Chicken makes for a wholesome and nutritious meal that’s sure to please everyone at the table.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts (about 2 pounds)
- 1/4 cup sesame oil
- 1/4 cup coconut aminos (or substitute with tamari soy sauce for non-paleo)
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons sesame seeds
- 1 tablespoon honey (optional for paleo-friendly)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sliced green onions (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine sesame oil, coconut aminos, grated ginger, minced garlic, sesame seeds, honey (if using), apple cider vinegar, salt, and black pepper. Whisk together until all the ingredients are well incorporated.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure that each piece is well coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Grill: About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat. This will guarantee the grill is hot enough to sear the chicken, locking in the juices.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the preheated grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, guaranteeing every bite is juicy. Garnish with sliced green onions and serve with lemon wedges on the side.
Extra Tips:
For ideal flavor, it’s best to marinate the chicken for at least 4 hours; however, overnight marinating will result in even more flavorful meat. If you don’t have a grill, you can also cook the chicken in a grill pan or a regular skillet on the stovetop.
Just make sure to achieve a nice sear on both sides. When using a grill, make sure the grates are clean and lightly oiled to prevent the chicken from sticking. If you prefer a bit of spice, consider adding a pinch of red pepper flakes to the marinade. Enjoy your Ginger Sesame Grilled Chicken with a side of grilled vegetables or a simple salad for a complete paleo-friendly meal.
BBQ Rubbed Grilled Chicken
Indulge in the delightful flavors of BBQ Rubbed Grilled Chicken, a perfect choice for those following a paleo diet. This dish combines the smoky essence of a classic barbecue with the wholesomeness of a paleo-friendly meal. The key to this recipe lies in the rub, a carefully curated blend of spices that infuses the chicken with a robust, mouthwatering flavor.
Whether you’re hosting a summer cookout or simply enjoying a weeknight dinner, this grilled chicken is sure to be a hit. Preparation is simple, yet the results are spectacular. The chicken is seasoned with a homemade BBQ rub and then grilled to perfection. The high heat of the grill creates a beautiful char on the outside while keeping the inside juicy and tender.
This recipe serves 4-6 people, making it ideal for family gatherings or meal prepping for the week. Pair it with some grilled vegetables or a fresh salad to complete the meal.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 2 tablespoons coconut sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
- Prepare the Rub: In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, coconut sugar, salt, and black pepper. Mix well to guarantee all the spices are blended evenly.
- Season the Chicken: Place the chicken breasts on a clean plate. Drizzle olive oil over the chicken, guaranteeing each piece is lightly coated. Generously apply the BBQ rub to both sides of each chicken breast, pressing it into the meat to make sure it sticks.
- Preheat the Grill: Set your grill to medium-high heat. If using a charcoal grill, allow the coals to heat until they’re covered with white ash. For a gas grill, preheat for about 10 minutes.
- Grill the Chicken: Place the seasoned chicken breasts on the grill. Cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Use tongs to flip the chicken, avoiding piercing it to keep the juices sealed in.
- Rest and Serve: Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes before serving. This resting time helps the juices redistribute, guaranteeing a moist and flavorful bite.
Extra Tips:
For the best flavor, prepare the BBQ rub and coat the chicken at least an hour before grilling. This allows the spices to penetrate the meat more deeply. If time permits, marinating the chicken overnight in the fridge will yield even more flavorful results.
When grilling, avoid pressing down on the chicken with your spatula, as this can squeeze out the juices and result in drier meat. Finally, always use a meat thermometer to guarantee the chicken is cooked through for both safety and peak taste.
Moroccan Spiced Grilled Chicken
Moroccan Spiced Grilled Chicken is a flavorful and aromatic dish that draws its inspiration from the rich and diverse culinary traditions of Morocco. This dish is perfect for those following a paleo diet, as it focuses on using fresh, natural ingredients and a variety of spices to create a deliciously complex flavor profile. The combination of spices like cumin, coriander, and paprika, along with the freshness of lemon and the earthiness of garlic, infuses the chicken with a taste that’s both exotic and comforting.
Grilling the chicken enhances these flavors, providing a smoky char that beautifully complements the spice blend. This recipe isn’t only a delight to the taste buds but also a straightforward, crowd-pleasing meal that can be prepared in advance, making it ideal for gatherings or family dinners. The marinade is key in this dish, as it allows the chicken to absorb all the spices and aromas before being grilled to perfection.
The result is tender, juicy chicken with a delectable crust that’s sure to impress your guests. Serve it with a side of grilled vegetables or a fresh salad for a complete paleo-friendly meal.
Ingredients (Serves 4-6):
- 6 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the olive oil, ground cumin, coriander, paprika, cinnamon, turmeric, cayenne pepper, salt, black pepper, minced garlic, lemon juice, and lemon zest. Mix well until all the spices are fully integrated into the oil.
- Marinate the Chicken: Place the chicken breasts in the bowl with the marinade, affirming each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor absorption.
- Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, confirm the coals are ashed over to provide even heat distribution.
- Grill the Chicken: Remove the chicken from the marinade and place them on the preheated grill. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred with grill marks.
- Rest and Serve: Once cooked, remove the chicken from the grill and let them rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped cilantro before serving.
Extra Tips:
For the best results, always let the chicken come to room temperature before grilling. This guarantees even cooking and prevents the exterior from burning before the interior is fully cooked.
If you prefer a spicier kick, increase the amount of cayenne pepper. Additionally, using a meat thermometer is highly recommended to confirm your chicken is cooked perfectly without drying out. For added flavor, you can also throw in some lemon halves on the grill and squeeze the grilled lemon juice over the chicken just before serving.
