Chipotle Chicken & Cilantro Lime Rice

Ahhhh Mid September, I’m walking down the shopping aisles loving and admiring all the Fall, Halloween and yes, even christmas decor lining the shelves.  It puts me right in the mood for our now famous Texas Chili with a large slab of Neisha’s Southern Cornbread.
However whilst taking my grocery bags to the car, I’m slapped with the harsh reality of life in the South…ummm…how do I put this, im drinking my pumpkin spice latte (keto of course) in shorts, flip flops, and its 98 degrees outside!
Talk about a mood killer!!   So let’s do some wishful thinking and bid a fond farewell to Summer.

Today we are going to do an easy and no mess, but super tasty recipe utilizing our charcoal grill, hopefully one last time.  Chipotle Chicken with Cilantro Lime Rice and Zesty Dipping Sauce.  This was by far our favorite summertime meal this year, and even all of our non keto family and friends loooved it!

CHIPOTLE CHICKEN INGREDIENTS:

• 6     chicken thighs (boneless and skin on)
• 2     chipotle chiles in adobo (minced)
• 3     TBSP  olive oil
• 2     TBSP finely chopped fresh cilantro
• 2     TBSP erythritol/stevia blend sweetener
• 2     tsp adobo sauce from the can
• 1.5  tsp  our Sazon Recipe or 1pkt of Goya Sazon (if it doesn’t offend your keto)
• 1     tsp  our Adobo Seasoning Recipe or 1 tsp Goya Adobo Seasoning
• 1/2  tsp garlic powder
• 1/2  tsp chili powder
• 1/4  tsp black pepper

CHIPOTLE CHICKEN INSTRUCTIONS:

• Mix all ingredients together with the chicken in a zip lock bag and massage well.
• Place in refrigerator for at least 1 hour to marinate.
• Cook over charcoal grill and baste with excess marinade until internal temperature reads 165 F.

 ZESTY DIPPING SAUCE INGREDIENTS:

• 3/4    cup sour cream
• 1/2    cup our mayonnaise or a store bought keto approved mayonnaise
• 2       TBSP finely chopped fresh cilantro
• 1/4    tsp garlic powder
• 1/8    tsp black pepper
• 1/2    tsp salt
• juice from 2 large limes

ZESTY DIPPING SAUCE INSTRUCTIONS:

• In a small bowl, mix all ingredients together until well combined.
• Place in refrigerator for at least 1 hour to allow flavors to mingle

CILANTRO LIME RICE INGREDIENTS:

• 3    cups cauliflower rice (check our Kitchen Tip below for the best rice method)
• 2    TBSP finely chopped fresh cilantro (plus more for garnish)
• juice from 2 large limes
• enough olive oil to coat bottom of medium skillet

CILANTRO LIME RICE INSTRUCTIONS:

• Prepare cauliflower rice as shown in Kitchen Tip below.
• In a medium skillet, gently warm up olive oil, cilantro and lime juice.
• Add cooked rice and stir until well combined.

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PIONEER WOMAN CUTTING BOARD
• PIONEER WOMAN KNIFE SET
• PIT BOSS WOOD PELLET SMOKER
• PIT BOSS HICKORY PELLETS
• THERMOPRO DIGITAL MEAT THERMOMETER
• COLLANDER
• RACHEL RAY NONSTICK SKILLETS

SERVES: 3

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