Ingredients
Method
- 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.
- 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.
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.