Do you spend much time on Pinterest? Before I get to this chicken, I am going to pull out my soap box for a minute and talk about Pinterest etiquette.
Please, always pin from the original source. There are a lot of thieves on the internet. Most often, they pinch photos and recipes from blogs and claim the credit. There are a bunch of sites that get all of their material from Pinterest. Have you ever clicked on a photo and ended up at a page that just has the photo and no recipe? It makes me so mad to see other people making money on clicks that should go to the one who did the work and took the photo. When that happens to me, I google image the recipe name and hover all of the photos like the one I found on Pinterest until I find the original. Yes, it’s a bit more work, but it doesn’t take more than a minute and in the end, I get the real recipe pinned and I help a fellow blogger.
What brought up that little tirade? This chicken did it. I found and pinned a photo of Brown Sugar Garlic Chicken. It was a close up of moist, amazing looking food. When I went to paleo-fy it, I found that I had pinned a dead end. I never could find the site with the original photo, but I found that one of my “neighbors” (she lives 5 miles away) had blogged her own version just a few months ago, so I am giving her credit for inspiring this meal. I substituted coconut palm sugar for the brown sugar and used coconut oil for the butter. I added lime because that’s how I roll here in Florida: citrus, citrus, citrus. After I took these photos, I poured some of the leftover sauce in the chicken pan on top of the rice (which has coconut, macadamia nuts and dried apricots in it).
- 4 Tbsp coconut oil
- 2 Tbsp minced garlic
- 4 Tbsp coconut palm sugar
- 1½ pounds boneless, skinless chicken breasts, cut up
- 1½ Tbsp fresh lime juice
- salt and pepper to taste
- In a saute pan, heat oil and garlic.
- Cook until garlic starts to turn golden brown.
- Remove from heat and stir in palm sugar.
- Place chicken in a baking dish.
- Squirt lime juice all over the top of chicken.
- Salt and pepper to taste.
- Pour garlic sauce over chicken, turning to coat.
- Bake at 375 degrees uncovered until chicken reaches an internal temp of 165.
- That’s about 25 minutes for most, less if you cut the pieces really small, more if it is really thick.