chicken paleo

Paleo Recipes Chicken

When going paleo, you probably realized that one of the easiest to prepare are the paleo recipes with chicken. This is because chicken goes well with almost anything. Such recipes can  mix with salads, made into sandwiches or served for breakfast, lunch, dinner or snacks.

Also, chicken, once cooked can last for days, so even the leftovers can be made or added into new recipes.

Of course, family bonding is always better with good meal on the table. In addition, picnics are always good occasion for chicken and this type of recipes. Try some of these recipes to make your summer family picnics more fun and a whole lot healthier.

This is one easy recipe to follow:

1. Chicken Pork Paleo Skewers

  1. Chunks of chicken
  2. Cut pork into same size as chicken chunks
  3. Courgette
  4. Chestnut mushrooms
  5. Peppers
  6. Red onion
  7. Tomatoes
  8. Any vegetable of your choice
  1. Cut up all the ingredients, try to have them in the same sizes.
  2. Use the skewers and alternate in putting them in
  3. Sprinkle some salt and pepper to adjust taste
  4. Grill to  the way you want your meat done.
One of the great things with these paleo recipes with chicken is that you can experiment with the taste.

2. Chicken Adobo

  1. 6  garlic cloves, crushed roughly
  2. 1 cup of water
  3. 1.5 lbs of chicken (preferably thighs and legs)
  4. 1/4 cup tamari
  5. ¼ cup apple cider vinegar
  6. ¼ tsp of black pepper
  7. 15-20 pcs of whole peppercorns
Paleo Recipes Chicken
  1. In a medium size pan heated over medium heat, combine the water, chicken pieces, garlic, peppercorn, black pepper and apple cider vinegar.
  2. When the liquid or water comes to a boil, turn down the heat and let it simmer for about an hour.
  3. Serve and enjoy.
Ginger – well known spice not only because it is powerful but because of its many medicinal value is the ginger.  A combination of chicken with this spice will make one great recipe.

3. Jerk Caribbean Chicken

  1. 3 lbs of chicken with the skin on. (wings, thigh and leg)
  2. 4 scallions or green onions
  3. 1/3 of yellow or red onions or 1 shallot, chopped roughly
  4. ¼ cup of coconut oil or any oil of choice
  5. 3 cloves of sliced garlic
  6. ½ tsp of dried garlic or ½ inch slice of fresh ginger
  7. 2 Habaneros or 2 Scotch Bonnet Peppers seeded and sliced, (for less spicy, use jalapeno)
  8. 1 tbsp of all spice
  9. 1 tbsp of dried thyme
  10. Pinch of nutmeg
  11. 1 tsp of salt
  12. ½ tsp of cinnamon
  13. 1 tsp of honey (optional)
  14. ¼ cup of red wine vinegar or apple cider
  15. 4 tbsp of lime juice or 2 pcs. of lime
  1. Marinade preparation: place into a blender the shallot, green onions, garlic, Habanero, ginger, thyme, oil, cinnamon, nutmeg, allspice, honey (optional), vinegar and lime and puree until in turns to liquid.
  2. Coat the chicken with the prepared marinade. Take caution in handling the habaneros especially if you have sensitive skin. Never touch eyes or face when handling the marinade with bare hands. Preferable use gloves when handling marinade to cover the chicken.
  3. Try to work the marinade into the chicken coating in completely. If possible, try to have the marinade between the skin and without totally taking the skin off the chicken to help the flavor get into the paleo chicken.
  4. Place the marinated chicken in the refrigerator, covered for 24 hours or at least 4 hours if you are that in a hurry.
  5. Before cooking the marinated chicken, let it come to room temp. for 30 minutes to an hour.
  6. Set oven to preheat at 375.
  7. Take the marinated chicken and lay it down on the baking dish without the marinade. Roast the chicken for 45 minutes basting and turning it every 15minutes. To see if it's done, insert a thermometer in the thickest part of the chicken and the thermometer reads 160F.
  8. To get the brown color on the chicken, when cooking time is almost up, change the oven setting from roasting to broil for about 3 minutes on each side.
  9. Transfer chicken to a plate, let it cool for 5 minutes before serving.
Recipes can also be a way to express your creativity – experiment, add more stuff, change things, cook/grill for a shorter or longer period of time, etc. You might be surprised with results or thing you find out along the way.

4. Spiced  Chicken with Peaches and Pineapple Sauce

  1. 1 chicken, about 3 lbs, cut in chunks
  2. 1  can of crushed pineapple, (8 oz)
  3. 1 cup of orange juice
  4. ½ cup of sliced almonds
  5. ½ cup raisins
  6. ¼ tsp ground cloves
  7. ¼ tsp cinnamon
  8. Pepper
  9. 1 lb peaches, sliced. (can be fresh, canned or frozen)
  1. Combine the pineapple, chicken, orange juice, cinnamon, raisins, almonds and cloves in a large frying pan and simmer that is partly covered for about 45 minutes.
  2. Occasionally turn over the chicken while been simmered.
  3. Stir in the peach puree to pan and mix well.
  4. Give another 15 minutes to simmer uncovered or until the chicken is tender and the sauce has thickened slightly.
  5. Season with pepper to desired taste.
And If you want to add variety try an Asian inspired paleo recipe.

5. Ginger Chicken Recipe

  1. Chicken legs, about 1.25 lbs
  2. 1 pc of fresh ginger that’s been peeled and sliced (about 1” wide x 1/2” thick X 2” tall)
  3. 1 small, diced yellow onion
  4. 1 tsp course sea salt
  5. ½ tsp of black pepper
  6. 2 tbsp of red onion, diced
  7. 1 tbsp of coconut oil
  8. 1 stalk  of chopped green onion
  1. Mix and cook for 3 minutes the chopped yellow onion, coconut oil and ginger in a skillet that is over a medium heat.
  2. Add in the leg of the chicken into the skillet and season. Cover.
  3. Reduce the heat to a low temp. and give it 35-40 minutes to cook.
  4. A water will be released from the chicken legs giving it a gingery sauce. Stir in the red onions 3 minutes before removing from fire.
  5. Optional: To add color to the chicken, just remove it from the skillet then broil for 3 to 5 minutes.
  6. Garnish and top with chopped green onion. Serve.

6. Breaded Baked Chicken

  1. 3 pcs of eggs
  2. ½ cup of coconut flour
  3. 1 cup of almond meal
  4. 1 tbsp of paprika
  5. 1 tbsp of garlic powder
  6. ¼ tsp of paprika
  7. Freshly ground black pepper
  8. 2 lbs of skinless, boneless thighs of chicken
  9. 2 tbsp of raw, organic flour
  10. 1 tsp of fresh ginger, grated
  11. ½ cup mustard
  12. Coconut oil
  1. Set oven to preheat at 350 degrees
  2. In a shallow dish, whisk the eggs then mix the coconut flour or almond meal, garlic powder, paprika, pepper and salt.
  3. Coat the chicken, one by one with the egg then cover or dredge both sides of the chicken in the second almond/flour mixture.
  4. Lightly greased a glass baking dish with coconut oil and arrange the chicken in a single layer. Bake the chicken for about 45 to about an hour until the juices from the chicken runs clear (two baking dishes might have to be used since chicken should be in single layer).
  5. While waiting for the chicken to be cooked start mixing the mustard, ginger and honey then serve with the chicken.
  6. This particular paleo recipe will be great to  munch on while watching some sports game with dad or watching movies with friends who are also into paleo meals.

6. Paleo Chicken Wings


For the wings:
  1. ¾ tsp of paprika
  2. 1 to ½ cup of almond flour
  3. ¾ tsp of cayenne
  4. ½ cup coconut milk
  5. ¾ tsp of sea salt
  6. 8 pcs of chicken wings
  7. For the Sauce:
  8. ½ cup of hot sauce
  9. ½ cup of butter from grass-fed source
  10. 1 tsp fresh minced garlic
  11. A dash of freshly ground black pepper
Paleo Recipes Chicken
For Side dish:
  1. Carrots
  2. Celery
  3. Paleo ranch dressing
  1. In a medium rimmed glass or a glass baking dish, mix together the paprika, flour, salt and cayenne.
  2. In a smaller bowl, place the coconut milk and dip the chicken wings one by one.
  3. Dredge completely the chicken wings with the four mixtures and arrange them on the baking sheet. Refrigerate for 60 to 90 minutes with a cover.
  4. Set oven to preheat at 375F degrees.
  5. Give it 45 minutes to bake.
  6. Drizzle the ½ butter mixture over the chicken wings.
  7. Give it an additional 10 minutes to bake.
  8. Take out from the oven. Serve with some celery, paleo ranch dressing and carrots. The remaining sauce can also be used for dipping.
This one is a great meal for summer nights.

8. Baked Chicken with Roasted Tomatoes

  1. 2 cups of cherry tomatoes or grape, halved (about 1 pint)
  2. 3 tsp of extra virgin olive oil, divided
  3. 1 tbsp of fresh thyme, chopped
  4. 2 tbsp + 1 tsp of a quality balsamic vinegar
  5. 1/8 tsp of freshly ground black pepper
  6. ¼ + 1/8 tsp of sea salt
  7. ¼ cup of paleo mayonnaise
  8. 1/8 of freshly ground black pepper
  9. 1 tbsp of whole grain mustard
  10. 1 lb of skinless and boneless chicken thighs ( or use any chicken leftover that you have.
  11. 1 minced, garlic clove
  12. 2 cups of fresh spinach.
  1. Set oven to preheat at 375F degrees,
  2. Season chicken with pepper and salt. Arrange in a glass baking dish and bake for about 20 minutes or more depending on how fast the chicken cooks.
  3. As the chicken is baking, heat up a tsp of olive oil in a large size oven-proof skillet over a medium heat.
  4. Add in the tomatoes and cook for about 4 minutes. Give it a stir.
  5. Take out from the heat and stir in 2 tbsp of vinegar. Sprinkle with the thyme, pepper and ¼ tsp of salt.
  6. Put into the oven and bake for about 10 minutes. The chicken and tomato mixture should be done at the same time.
  7. In a small bowl, whisk together mustard, paleo mayonnaise, and garlic.
  8. When serving, evenly divide the spinach between two shallow bowls or two plates. Drizzle the vinegar and olive oil the gently toss t0 coat evenly. Use the chicken thighs as a topping and evenly spread a very thin layer of mayonnaise on each chicken thigh.
  9. Scoop the roasted tomatoes on top of the chicken thighs and serve immediately.
This paleo recipe is inspired by celebrity chef Jaime Oliver, when he launched the program of healthy food for school cafeterias.

9. Coconut Fried Chicken Nuggets

  1. 1 egg from a free range chicken hen
  2. 1 ½ cut into bites size chicken breast
  3. ½ cup of coconut flour or almond flour/meal
  4. ¼ cup of coconut, shredded
  5. 1 tsp dried onion
  6. 1 tsp of powder garlic
  7. A dash of pepper and 1 tsp of salt
  8. 4 tbsp of coconut oil
Paleo Recipes Chicken
  1. Rinse chicken and cut into bite- size pieces then set aside.
  2. Use a large bag to mix everything except for the chicken and egg. Set aside.
  3. With the egg, beat it and mix it with the chicken.
  4. Add the chicken with the egg into the plastic bag then shake vigorously to completely coat the chicken.
  5. Heat over medium heat a large size saucepan and add the 2 tbsp of coconut oil and put the chicken in it.
  6. Stir continuously the chicken until it turns brown. When the coconut oil is soak by the chicken and the pan starts to dry up, add 2 more 2 tbsp of coconut oil. Keep adding oil as needed but be careful not to put too much or nuggets will turn soggy and if its not enough the nuggets might not cook through.
  7. Let it cool and enjoy.
If you love your pork but you can’t get enough of chicken then why not try this one. – It’s my all-time favorite!

10. The Bacon Chicken

  1. 1 whole chicken
  2. 10 strips of thick cut bacon, cut each in half
  3. 1 onion
  4. 1 lemon
  5. 6 garlic cloves
  6. 1 sprig rosemary
  7. ½ tsp of pepper
  8. 1 tbsp of salt
  9. 4 cups of sliced cabbage or about half a head.
  1. Cut into half the garlic and lemon the cut the onions into quarter.
  2. Pat the chicken with a towel to make it dry.
  3. Season chicken with pepper and salt including the cavity.
  4. Stuff the chicken’s cavity with the rosemary, garlic, onion and lemon.
  5. Cover the exposed area of the chicken with the bacon strips-evenly wrapping the whole chicken in a single layer. No chicken skin should be exposed. If bacon doesn’t stick to the chicken’s skin, then pat again the skin to dry it.
  6. Lay the sliced cabbage around the bottom of the baking dish and set the wrapped chicken on the top of sliced cabbage.
  7. Without covering it, roast at 400 degrees or until the chicken is thoroughly cooked, give the pan a shake to stir the cabbage every 20 minutes so as not to burn them.

Or, you could download now a book with the extensive list of over 370 paleo meals entitled “Paleo Recipe Book - Brand New Paleo Cookbook”.