Yields: 4 Servings Total Time: 50 Minutes Prep Time: 10 Minutes Cook Time: 40 Minutes
Ingredients
- 3 lbs (48 oz / 1.36 kg) bone-in chicken pieces
- 1 tbsp. (0.3 oz / 9g) garlic powder
- 1 tbsp. (0.25 oz / 7g) smoked paprika
- 2 tbsp. (0.85 oz / 24g) coconut sugar
- 6 medium limes, halved
- 1 tsp. (0.07 oz / 2g) allspice
- 1 tbsp. (0.2 oz / 6g) freshly ground black pepper
- 0.5 tsp. (0.1 oz / 3g) sea salt
Directions
- Place the 6 halved limes and 3 lbs (48 oz / 1.36 kg) bone-in chicken pieces into a large mixing bowl.
- In a separate small bowl, whisk together 1 tbsp. (0.3 oz / 9g) garlic powder, 1 tbsp. (0.25 oz / 7g) smoked paprika, 2 tbsp. (0.85 oz / 24g) coconut sugar, 1 tsp. (0.07 oz / 2g) allspice, 1 tbsp. (0.2 oz / 6g) freshly ground black pepper, and 0.5 tsp. (0.1 oz / 3g) sea salt.
- Pour the dry spice mixture over the bowl of chicken and limes, tossing thoroughly by hand or with tongs until the chicken is completely and evenly coated.
- Preheat your grill to medium heat and place the seasoned chicken pieces and lime halves directly onto the grates.
- Grill the chicken and limes for approximately 20 minutes per side, ensuring the chicken is cooked through and the limes have a nice char, then remove from heat and serve immediately.
Nutritional Information
- Calories: 641 kcal per serving
- Carbs: 13g per serving
- Protein: 48g per serving
- Fat: 35.5g per serving
(Note: Nutritional values are approximate and based on 4 generous servings of bone-in chicken thighs and drumsticks.)
Pro Tips for the Best Spiced Chicken with Grilled Lime
- Make it Keto-Friendly: To instantly drop the carbohydrate count and fit this perfectly into a ketogenic or low-carb diet, swap the 2 tbsp of coconut sugar for a granular sugar substitute like erythritol or monk fruit sweetener. You will still get beautiful caramelization on the grill without the sugar spike.
- Maximize the Citrus Yield: Grilling the limes isn't just for a beautiful presentation. The heat breaks down the internal membranes and caramelizes the natural sugars. Give those grilled lime halves a generous squeeze over the chicken right before serving for a sweet, smokey, and acidic finish that balances the spices perfectly.
- Manage Your Grill Zones: Because bone-in chicken takes longer to cook, set up a two-zone grill. Sear the chicken over direct medium heat to get a beautiful crust on the spice rub, then move the pieces to indirect heat to finish cooking through without burning the paprika.
- Rest for Juiciness: Always let your bone-in chicken rest for 5 to 10 minutes under a loose tent of foil before serving. This allows the juices to redistribute, ensuring every bite is tender and moist.
Frequently Asked Questions
Can I make this Spiced Chicken with Grilled Lime in the oven instead of a grill? Yes, absolutely! If you don't have access to a grill, you can bake the chicken and limes. Preheat your oven to 400°F (200°C). Place the seasoned chicken and lime halves on a parchment-lined baking sheet and roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Broil for the last 2-3 minutes to get that charred effect on the skin and limes.
What cuts of poultry work best for this Spiced Chicken with Grilled Lime recipe? Bone-in, skin-on chicken pieces like thighs and drumsticks are highly recommended because the bone helps the meat cook evenly and stay juicy over the 40-minute grill time. However, you can substitute boneless, skinless chicken breasts or thighs; just be sure to reduce the grilling time to about 6-8 minutes per side so they do not dry out.
How do I store and reheat leftover Spiced Chicken with Grilled Lime? Store any leftover chicken and limes in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a baking dish covered with foil and warm in a 350°F (175°C) oven until heated through. Squeeze any remaining grilled limes over the top to refresh the flavors before eating.
Is the marinade for this Spiced Chicken with Grilled Lime gluten-free? Yes, this recipe is naturally gluten-free. The dry rub consists entirely of herbs, spices, and coconut sugar. Always double-check your individual spice jars for cross-contamination warnings if you are cooking for someone with Celiac disease.
