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.
In the cooler.
Mix it up.
Thanks Amber for helping with zesting duty.
On the barby.
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!”
Chili Lime Pollo Asado – Barbecued Chicken
Ingredient List for the Steaks:
“Keep It Paleo!”
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.
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.