Lemon-Basil Grilled Chicken Thighs (Paleo, AIP)

Lemon-Basil Grilled Chicken ThighsA few months ago I was waiting (forever!) to get some blood work done and Rachael Ray was on the TV. My ears perked up when I heard her talking about grilled lemons, and I started imagining what I could do with that amazingly mouthwatering idea. A little thought, and a look at my garden and the basil growing like crazy, and an amazing new recipe was born. The best part, is that it is so simple and easy, but the flavors will amaze you. I have shared this meal with friends several times, and they have been delighted with the results.

When you grill the lemons and the natural sugars caramelize, you have the most amazing combination of sour, sweet and smoky. Pair that with fresh basil and a whole lot of garlic, and it really is an almost sinful meal to enjoy and share. I chose to use chicken thighs, because they are so inexpensive and forgiving when you grill, but you could use chicken breasts as well.  And just for fun. try grilling up a few extra lemons (on foil so they don’t get greasy) and try making a Lemon Vinaigrette or some Grilled Lemonade, sweetened with a bit of stevia or honey.

Grilled Lemons

You can marinate the chicken ahead of time, so it is especially great for entertaining, because you just have to grill and serve, leaving plenty of time for chatting and sharing life together.

 Grilling

Lemon-Basil Grilled Chicken Thighs
Serves 6
Tangy-sweet grilled lemons, fresh basil and garlic are a delicious combination when paired with grilled chicken thighs. You can marinate the chicken several hours, or even a day ahead of time, for a quick and tasty summer meal.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 lb boneless, skinless chicken thighs
  2. 1/2 cup fresh basil, finely chopped
  3. 6-8 cloves garlic, crushed (or more, if you LOVE garlic like I do!)
  4. 1/3 C extra virgin olive oil
  5. Salt and pepper, to taste
  6. 2 lemons, cut in half
Instructions
  1. Season the chicken thighs with salt and pepper to taste. Place thighs in a gallon ziptop bag or shallow baking dish.
  2. Combine the basil, garlic and olive oil and pour over the chicken thighs, mixing well to evenly coat the chicken.
  3. Marinate in the fridge for at least 2 hours, and up to a day in advance. Remove the chicken from the fridge about 20 minutes before grilling.
  4. Preheat the grill to medium-high.
  5. Grill the chicken thighs until done, turning halfway through cooking time. (About 20 minutes total.)
  6. While you are grilling the chicken, place the lemons cut side down on the grill and cook for about 6 minutes, until the sugar starts to caramelize and the juices begin to run. Remove to a plate to cool.
  7. When the chicken thighs are done, generously squeeze the grilled lemon juice over them and serve.
Created To Be Paleo http://CreatedToBePaleo.com/

 

 

Tacos! Tacos! Tacos!

One of our family traditions since long before kids entered the picture has been a weekly Taco Night most Saturday evenings. Of course, we used to eat them with tortillas or corn chips. Now we love to enjoy our tacos in a simple lettuce shell, with plantain flour tortillas, or even scooped up with plantain chips. Even the kids get into the taco spirit, happily munching away on crisp lettuce tacos. We served these tacos at Jonathan’s last birthday party, which was a huge hit! I prepared the taco meat ahead of time, and warmed it up in the crock pot for the party. Everyone was able to enjoy a hearty meal that they could customize to their liking, and it was a great alternative to ordering a pizza like most families can do.

One of the ways I survive the daily grind of cooking healthy, delicious and varied meals every.single.day is to periodically make multiple batches of favorite meals for the freezer, called a Mega Cook. We set aside a whole day on Saturday and with the help of family, will put together dozens of meals on one day that I can later just pull out of the freezer, thaw and cook or reheat. In fact, this was a life saver when I was put on bed rest for the last trimester of my pregnancy with Aurora. I wasn’t able to stand up for even a few minutes to put together a meal (and most meals take way more than a few minutes to prepare!). It was a huge blessing for my darling husband to be able to walk out to the freezer, grab a meal, and throw it in the crockpot or reheat it for dinner that evening. This taco recipe lends itself really well to the Mega Cook concept- just prepare the meat and freeze in meal-sized portions. Allow to thaw, then reheat and serve with some quick sides. And even if you aren’t up to doing a full Mega Cook, I will often just make 4 or 5 batches at once to freeze. (I jokingly call this a Micro Cook.) It doesn’t take much more time to make five meals worth than to worth than to make one.

This recipe is adapted from the Chile Rellenos recipe in Everyday Paleo, which I highly recommend. Such an amazing meal, and great for when you have dinner guests.

Beef Tacos
A delicious taco meat blend that is easy to prepare and freeze for a quick and delicious family meal.
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For each batch use
  1. 1 lb ground beef
  2. 1 onion, diced
  3. 1/2 Tbsp ground cumin
  4. 1 Tbsp dried oregano
  5. 1 Tbsp chili powder
  6. Salt and pepper to taste
  7. 6-8 garlic cloves, thinly sliced
Instructions
  1. Brown ground beef and onion until thoroughly cooked.
  2. Add remaining ingredients and cook until garlic is tender.
  3. Serve with: lettuce or plantain flour tortillas, avocado, green onion, diced bell pepper, hot sauce, or whatever condiments you enjoy with your tacos!
Notes
  1. This recipe is great to make large batches to freeze for future meals. Simply cook according to directions, and then freeze in meal-sized portions. Then thaw, reheat and enjoy!
Adapted from Everyday Paleo, by Sarah Fragoso
Adapted from Everyday Paleo, by Sarah Fragoso
Created To Be Paleo http://CreatedToBePaleo.com/

Creamy Italian Herb Dressing

Creamy Italian Dressing with Strawberry & Kiwi SaladFresh basil from my garden

One of my favorite things in the world is fresh basil, and with the summer winding down and the basil ready to harvest, this is a perfect time to whip up a batch or two of this Creamy Italian Herb Dressing. It is amazing paired strawberries on a bed of spring mix, over a simple side salad, or even as a sauce for zucchini noodles. And in just a few minutes, you can have a delicious and savory salad dressing that is free of seed oils and all of the other junk that is found in store bought salad dressings. If you have a surplus of basil at the end of summer, this is a great way to use it up and enjoy year round. (Just prepare the dressing according to the recipe and freeze until you are ready to use.)

Creamy Italian Herb Dressing
Yields 3
An amazingly rich salad dressing that is quick and easy to prepare.
Write a review
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 C extra virgin olive oil
  2. 1 C fresh basil leaves
  3. 1/4 C fresh parsley (or 2 Tbsp dried)
  4. 1/4 C apple cider vinegar
  5. 2 tsp onion
  6. 2 scallions or green onions
  7. 1/2 lemon, juiced (about 2 Tbsp lemon juice)
  8. 2 cloves garlic (or more to taste)
  9. 1 Tbsp raw honey
  10. 2 Tbsp dried Italian seasoning
  11. 1/2 tsp sea salt
  12. 1/4 tsp black pepper.
Instructions
  1. Blend all ingredients in a blender until creamy and well combined.
Notes
  1. Store in the fridge. Take out 30 minutes prior to use, or run under warm water.: Shake well before using.
Adapted from Living on Live Food
Adapted from Living on Live Food
Created To Be Paleo http://CreatedToBePaleo.com/
%d bloggers like this: