Red Palm Split Breasts
15 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 66 |
| Fat: | 7 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 2 2 2 Chicken Breast, with skin
- 1 Tbsp 1 Tbsp 1 Tbsp Red Palm Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Smoked Paprika
- 1 1 1 Shallot, thinly sliced
- 1 tsp 1 tsp 1 tsp Salt and Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat grill to medium-high heat.
- Rinse breasts under cold water and pat dry with a paper towel.
- In a small bowl, combine red palm oil and smoked paprika.
- Stir to make a paste.
- Pour red aplm and smoked paprika mixture over the chicken breasts, and rub to coat each breast evenly.
- Carefully life the skin from the breast, but do not remove completely.
- Place the garlic and shallot under the skin, and cover with the skin.
- Lightly sprinkle the skin of the chicken with sea salt and cracked black pepper.
- Grill breasts 12-15 minutes on the bone side, and 5-7 minutes on the breast side.
- Chicken will be finished when the breast reaches an internal temperature of 170.
- Serve with Grilled baby broccoli.
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I finally got around to this one. Took a while for my Tropical Traditions order to arrive, so I sort of back-burnered this recipe. It’s wonderful and my hands are a lovely shade of orange. Note to self: use a basting brush and disposable plastic gloves.
The red palm oil is a unique taste. I think Mark Sisson said it was something you either love or hate. Good thing I like it, I got a large jar. So we will be having this again!