4 Paleo Recipes Get a Texas Makeover

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All of the ingredients at play here work so well together and are complemented by the smoke flavor Texans know and love. This recipe was modified from a crock pot recipe at Paleo Pot, so it’s suitable to cook in the Crock Pot, or the Texas way, over a wood- fired smoker.


  • One large free-range organic whole chicken.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). About a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside chicken (yes that makes 3 limes total).
  • 1-2 jalapenos, seeded and diced
  • 2 generous handfuls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

Food Prep:

  1. Wash the chicken off under cold tap water and then dry with paper towels.
  2. Dust  chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color.
  3. In a blender or food processor, combine lime juice, cilantro, garlic, about half of the diced jalapenos and olive oil. Pulse until an even consistency is reached.
  4. Take the extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of the chicken.
  5. Find a zip lock bag or crock pot liner large enough to hold the whole bird. Place the bird in the bag and pour wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick. Take the other half of the diced jalapenos and put some under the skin and some inside the chicken.
  6. Seal the bag tight so that the marinade is making contact with the chicken all over. Let your chicken marinade overnight.


  1. Prep your smoker as usual, and cook at around 400 degrees for 1.5-2 hours (depending on size of chicken). When putting chicken the barbecue, pour the marinade from the bag on top, then cook/smoke.
  2. When finished, move to platter, slice, and serve!

Recipe #3: Stuffed Mushrooms, A Cajun Super Star Appetizer

paleo crab-stuffed-mushrooms