|Crockpot Cilantro Lime Chicken|
We have mixed feelings about this one...mostly because we didn't follow the recipe all the way and we're guessing that may be partly why it didn't come out to our liking.
Here's what we did:
Prep time: 15 minutes plus overnight marinading
Cook time: 6 hours on low
8 boneless, skinless chicken thighs, most of the fat removed
Dry Rub ingredients:
1 t. pure sea salt
1 t. black pepper
1 t. chili powder
1 t. cayenne powder
1 t. ground cumin
1/2 c. lime juice (about 4 limes for us...if we try this again, we've going to try 1/4 c. lime juice)
2 generous handfuls of fresh cilantro, chopped
3 cloves garlic
1 T. extra virgin olive oil (optional if you're on Dukan)
Rinse and pat dry your chicken. Place in a large ziplock bag (we don't recommend using a crock pot
liner - ours leaked. Apply the dry rub onto the chicken, make sure to put an even coating on the chicken. In a food processor, combine lime juice, cilantro, garlic and olive oil. Pour marinade over chicken. Seal bag pressing out as much air as you can.
Marinade chicken overnight. The next day, place chicken in crockpot along with any leftover marinade, cook on low for 6-8 hours. We cooked ours for 6 hours.
Hope this turns out better for everyone else...maybe one day I'll get over my whole chicken fears!