Monday, April 15, 2013

Dukan Crockpot Cilantro Lime Chicken (it's a Paleo recipe too!)

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.

This is a very flavorful marinade, but it was too lime-y for us.  It may be because we used 8 boneless chicken thighs instead of a whole chicken...but one of us doesn't like looking at or touching a whole chicken!  I'm hoping someone else will try it with the whole chicken because the recipe we found, the photo on the blog made the chicken look so yummy!   Here's the original recipe.

Here's what we did:

Serves 4
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!

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