Paleo Recipes - Honey Lime Chicken

Paleo Honey Lime Chicken

There are days we just want a piece of chicken that melts into our mouths while enjoying every taste of the ingredients you used for the chicken. Not all people really appreciate chicken, but it is one of the most affordable and versatile meats you can use in your Paleo recipes.

The best combination of flavors I always enjoy is chicken, honey, and lime or lemon. The sweet and sour effect of honey and lemon is superb when combined with the soft chicken meat. And because chicken is much easier to cook, it’s ideal for parents or single individuals who need something fancy but easy to make during their busy days.

Unlike game fowls, chicken is ideal for people who need to cook something easy and quick. Chicken is also always available in supermarkets and butcher shops, so finding it is easier compared to other game fowls. It is also cheaper compared to other types of meat, but this does not make it less tasty. In fact, chicken is very versatile- you can put it in soups, salads, stews, barbecued and fried.

This recipe can answer your craving for a healthy chicken meal and can definitely rival other fancy Paleo recipes. This is recipe can make you want to experiment more on chicken!

Paleo Honey Lime Chicken
Recipe type: Lunch or Dinner
Cuisine: Roast Chicken
Prep time: 
Cook time: 
Total time: 
This is one of those delicious Paleo diet recipes that doesn't take a great deal of time to prepare or to cook. A dish that is packed full of flavor and goodness.
  • 4 Chicken Breasts (around 2-3 lbs/0.90-1.4 kg. for Whole Chicken)
  • 2 Medium Onions
  • 1 Head of Garlic
  • 3 Limes or Lemons
  • 2 Tablespoons (30 ml) Honey
  • 2 Tablespoons (30 ml) Coconut Oil or Olive Oil
  • 1 Tablespoon (15 g) Sea Salt
  • 1 Tablespoon Chilies - Chopped
  1. • Preheat the oven to 350°F (177°C. Ready an oven-ready skillet of frying pan.
  2. • Wash the chicken well and pat dry. If you are using chicken breasts, you don’t have to do this.
  3. • In the frying pan or skillet, place the chicken and drizzle with coconut or olive oil, honey, salt and chopped chilies. Stuff one of the lemon or limes in the chickens.
  4. • Cut the remaining lemon or limes in half. Place the lemon or limes in the corners of the skillet or pan. Leave the onion skins on and place beside the cut lime or lemon halves.
  5. • Break the garlic apart but leave the skin and scatter the cloves around the pan or skillet.
  6. • Cook the chicken for 50-60 minutes or until the skin is browned. Flip the chicken and increase the heat to 450°F (232°C) and bake for another 15 minutes. If you are using chicken thighs, the thermometer should read 170°-180°F (77°-82°C).
  7. • Carve and plate the chicken, drizzle the pan juices over the chicken and serve whilst hot.

This recipe can get you back on the side of chicken and will give you a meal that is fun and delicious. But getting your chicken prepared correctly is another thing. Just like any other meat, chicken can be prone to bacteria if not prepared properly. Although some think that the chicken bought in stores, especially frozen variety, are generally clean, there is a big chance that it is not. Proper handling of chicken can reduce the risks of food poisoning, salmonella, and other dangers.

There are many who believe they are already practicing safe methods of cleaning, storing and cooking chicken but are they really? If you are unsure of what you must do, I’ve gathered a few tips that you can use to check whether you are doing the right thing or not.

On Cleaning Chicken

  • Let’s talk about it from the point you buy the chicken. Whether you are buying from a supermarket or the butcher, you must be sure that the packaging does not have any holes where water and juices from the chicken might drip.
  • Cross contamination is the worst thing that happens when it comes to meat. If you are going to change the container of your chicken, make sure you wash your hands before and after handling the chicken, or other meat.
  • Frozen or not, DO NOT WASH the chicken. This is a mistake that promotes cross contamination and one that is often committed by many. But how about the bacteria? It will be killed when you cook the chicken properly and thoroughly.
  • If possible, use a separate knife, chopping board and other utensils for chicken and other meat. Always keep these utensils clean before and after using them.

On Storing Chicken

  • Use an airtight container and make sure you choose freezer-friendly containers. Containers that might spill or drip can cause cross contamination
  • Store the chicken in the freezer if you are not going to cook it immediately. Keep it away from other foods such as vegetables and fruits by placing it on the bottom shelf.

On Cooking Chicken

  • If your chicken is frozen, thaw it properly. You can thaw it in your fridge or in a bowl with cold water. Do not thaw any meat for more than two hours then refreeze. This will allow growth of bacteria.
  • Whether you are baking, making a stew or frying chicken, it is important that its internal temperature reaches at least 165°F (74°C). This is the temperature where bacteria will be killed.
  • For reheating cooked chicken, make sure you do so to the same temperature as it was cooked and that it is evenly heated.

If you are craving something more than just chicken and want to make something quickly, this recipe will help to solve your problem. Taking note of these tips when it comes to handling chicken will also ensure the health and safety of your loved ones and you. So go ahead, experiment and you will definitely discover that there is more to chicken than getting fried!


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