My family loves to barbecue even when it’s freezing out, but you could always cook this chicken under the broiler or on an indoor grill. The best part about this chicken is that it’s just as good as leftovers as it is hot off the grill, so we always make enough for at least two meals. The seasoning mix is inspired by a recipe in Alton Brown’s I’m Just Here for the Food: Version 2.0
Arugula pesto is very easy to make and is delicious with a variety of meats, or mixed into some mashed cauliflower, or tossed with some roasted vegetables… I like it with this grilled chicken and I hope you like it too!
Ingredients (Arugula Pesto):
- 4 cups fresh arugula
- 6 cloves garlic – Do Not Peel
- 4 Tbsp extra virgin olive oil
- 1 tsp lemon juice
- ¼ tsp salt
1.Heat a non-stick skillet or well-seasoned cast iron skillet over medium heat. Add garlic still in the peel to the pan. Stir or shake the pan frequently so the garlic rotates and cooks on all side. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes.
2.Let garlic cool, then peel. Place in a blender or food processor with the other ingredients. Pulse until it’s a paste. Enjoy!
Ingredients (Barbecued Chicken):
- 10 boneless, skinless chicken thighs (about 4 pounds)
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp fresh cracked pepper
- 1 tsp salt
1. Mix spices in a bowl. Toss with chicken and rub around with your hands to thoroughly coat (don’t forget to wash well afterward!).
2. Place on a hot grill. Cook approximately 10 minutes on the first side and 8 minutes on the second side, or until completely cooked. You may have to adjust your cooking time depending on the heat of your barbecue.
Alessandra says
Eventually, meat would be the rarest and hardest to get. Milk entered the human food chain only in the last few 1000 years and for only a small fraction of that time has it been cow’s milk. acid and alkaline diet
Kimmy says
This looks awesome – especially the arugula pesto – I LOOOOVE arugula. Will be cooking this today 🙂
Rosie says
Hi just found your website – fantastic! I made this for dinner tonight (including extra for leftovers) and it is all gone! This is DELICIOUS!!!!! I cooked some in the oven and some in the frypan – both were yummy!!!
Jana says
This looks great! Do you have any suggestions to sub the paprika to make it AI friendly?
Christina says
Looks so delicious! Is this recipe, and the others linked with it, AIP friendly? Thank you again!
ThePaleoMom says
No, this recipe is not AIP-friendly. All my AIP-friendly recipes explicitly say so (and can be found in the AIP-friendly recipe sub menu).
Lauren S (@BreatheBlog) says
I don’t have a grill 🙁 It stinks. Can I do this in the oven?
Tamar England says
You can prepare it under the broiler or using an indoor grill. — Tamar (Sarah’s assistant)
Laurie says
What does AIP mean?
Tamar England says
AIP is the Auto Immune Protocol. You can read more about it here: https://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol — Tamar (Sarah’s assistant)
Debbie Rivers says
This looks great!
Katie says
Why don’t you peel the garlic for the pesto?
ThePaleoMom says
You peel it after your cook it in the pan.
Trish says
What is arugula? Is there a British version?
Christina Feindel says
You can read about it, and other names it has, here: http://en.wikipedia.org/wiki/Eruca_sativa – Christina, Sarah’s assistant
Trish says
Ah, rocket. Love rocket. Thank you. 🙂
Chipper says
Thanks for the link. I would never have connected the name to rocket. Can def make it now 🙂
Anne says
Thank you for this awesome recipe! I planted way too much arugula, not realizing how well it would do in my climate. I was so happy to find the perfect use from one of my go-to websites. I can always count on The Paleo Mom’s recipes to work and be delicious!
mart says
Can you give specific directions for making this in the oven? Thanks.
kate says
Just had to comment and say this is a family favourite in our house. Not a fan of the sauce but the chicken is brilliant. Smells awesome when it’s cooking. Thanks for your fabulous recipes.