Zesty Jalapeno Chicken

My recipes are grain free, refined sugar free and many are dairy free. When I first switched my diet I had a hard time finding recipes on the internet. I didn’t know what to do. But I took to the internet and started doing research and experimenting with ingredients. I would post pictures of my recipes to my Facebook page. Some of my friends encouraged me to start a blog.

I heard about a Jalapeno spice and so I did some research and purchased what I thought was powdered Jalapeno spice. The Jalapeno seasoning that arrived has itty bitty pieces of jalapeno and seeds. I had ordered Jalapeno Chili Flakes I took some of the Jalapeno Chili Flakes and placed into a coffee grinder and ground the seasoning into a powder. Once the seasoning was powdered I then used it in the recipe below. The Jalapeno powder has become my new favorite seasoning.

Once I added the jalapeno pepper I started to think about what would go well with it. The next thought was cumin, smoked paprika, chipotle and cilantro which all pair well together. My thoughts just kept rolling in on what to add next until it just stopped. I do feel my recipes are inspired from above sometimes.

I wasn’t sure that the recipe was going to turn out. But the mild heat flavor with the lime juice and cilantro was amazing. I can’t seem to get this dish out of my mind and will be making this for my family shortly. I have never been a fan of Brussel Sprouts. But these Brussel Sprouts are my new favorite vegetable side dish. Love the way these soak up the flavors of the lime, jalapeno, and cilantro.

Spatchcocked chicken is my favorite way to cook a whole chicken. What is spatchcocked? It is when you cut the backbone out of the chicken and press down on the breast to flatten it. It will cook so much faster in the oven this way.

Nutritional Facts are based upon 1/2 lb serving.

1/4 teaspoon smoked paprika

3/8 teaspoon powdered jalapeno spice (see above notes)

1/8 teaspoon chipotle

2 teaspoons cumin

1 teaspoon salt

2 cloves minced garlic

1/4 teaspoon turmeric

1 teaspoon monk fruit sugar

3 tablespoons fresh lime juice

1/4 cup fresh cilantro (stems and all)

1 teaspoon red wine vinegar

1/2 cup chicken broth

1 tablespoon coconut oil

1 whole chicken (approximately 3 lbs)

*optional add 1 cup of Brussel Sprouts

 

Preheat oven to 400. Combine powdered jalapeno, smoked paprika, chipotle, cumin, salt,  turmeric, and monk fruit sugar stirring until well combined.

 

 

Juice limes. Take a 1/4 cup cilantro and place inside a food processor. Add minced garlic, lime juice, red wine vinegar, chicken broth, seasonings from above and process until combined. Set sauce aside.

 

Spatchcock your chicken (cut out the backbone of the chicken). Using your fingers separate the chicken skin from the meat. Cut the chicken skin along the backbone and fold over to the other side. Take a sharp scissor and cut down one side of the backbone and then the other side.

 

*If wanting to make chicken broth save the backbone in a gallon size freezer bag and place in the freezer. Once you have collected about 1 to 2 lbs of chicken bones use to make chicken broth.*

Flip chicken on to the back so that the breast is facing upright. Using your whole weight press on the center of the breast and press down until the chicken appears almost flat. Using your fingers separate the skin from the meat being careful not to rip or tear the skin.

LaRena's Corner
Flipping up the skin to pour Jalapeno sauce on

Take an oven-safe frying pan and place the chicken breast side up in the pan. Take the sauce from the food processor and pour a small amount under the skin. Flip chicken over to its back and pour some sauce on the meat.

LaRena's Corner
Jalapeno sauce poured on the back of the chicken

Flip chicken back over so the breast is facing upright. Pour remaining sauce on the chicken. Add Brussel sprouts to the pan.

 

Place in oven with a sheet of tinfoil over the top. After 25 minutes remove tinfoil and continue to bake for 20 to 35 minutes. If necessary cook an additional 10 -15 minutes. Open oven and spread the coconut oil all over the skin of the chicken and turn the oven on to broil for 2 – 4 minutes until the skin crisps up. Remove from oven and allow to cool for 15 to 20 minutes then cut up and serve. Serve with a couple of teaspoons of sauce on top of chicken.

 

Optional: serve with a little sour cream, cilantro, and slices of lime.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 307
% Daily Value *
Total Fat 18 g 27 %
Saturated Fat 6 g 29 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 37 mg 12 %
Sodium 126 mg 5 %
Potassium 107 mg 3 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 3 %
Sugars 1 g
Protein 28 g 56 %
Vitamin A 3 %
Vitamin C 26 %
Calcium 4 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

 

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