Grassland Beef - U.S. Wellness Meats
  1. Discover Blog
  2. /
  3. Diet
  4. /
  5. Paleo
  6. /
  7. Paleo Thairibbean Chicken Recipe

Paleo Thairibbean Chicken Recipe

Paleo Thairibbean Chicken
PHOTO CREDIT: Paleo Thairibbean Chicken by Tammy Flack | Primal Wellness Pro

Recipe Author: Tammy Flack | Primal Wellness Pro

Tammy Flack joins us with this spectacular grilled paleo chicken recipe. This Thairibbean Chicken is a little bit of Thai and a little bit of Caribbean. Tammy is a Past Featured Chef for US Wellness and has a passion for developing tasty, primal/paleo inspired dishes.

Have you ever enjoyed a dish at a restaurant or gathering and wanted to recreate it at home. Developing recipes can be challenging if you’re starting from scratch, but with a little practice you can hone your ingredient tasting talents. Here’s one of Tammy’s recreated favorites that she was able to “paleoize”

“It’s a little sweet, spicy, and different from the usual chicken dish. I think that since you are not getting much of the marinade when you are eating the chicken, it probably works fine in a Keto lifestyle too, just depending on where your macros are.” – Tammy

USWM Shopping List: pasture raised chicken bone-in thighs or drumsticks

Serves: 4

Paleo Thairibbean Chicken
PHOTO CREDIT: Paleo Thairibbean Chicken by Tammy Flack | Primal Wellness Pro


Approximately 3 pounds chicken (We like bone-in thighs, but you can use drumsticks or chicken breasts too)

3 Tablespoons no sugar added almond butter or cashew butter

4 Tablespoons Coconut Aminos

3 pitted dates

3 limes, juiced

1 small onion

4 garlic cloves

1 Thai pepper, seeded & minced (Or you can use a serrano.  You can increase or decrease the heat according to your taste.)

½ teaspoon ground ginger

3 Tablespoons olive oil

1 teaspoon lime zest


Put all ingredients except chicken into a food processor or high-speed blender and blend until smooth.

Put chicken into a large Ziploc bag and pour most of marinade in, coating the chicken.  (I like to reserve a little of the marinade to baste over the chicken at the end of cooking.  If you do that, just put into a small container and save for later.)  Refrigerate for at least 4 hours or overnight.

When ready to cook, remove the chicken from the marinade, shaking off excess, and discarding the marinade that the chicken was in. 

Either grill the chicken over medium-low heat, basting with additional marinade towards the end of cooking, or place on wire rack and cook in the oven on about 375 until done, flipping once halfway through and basting with additional marinade.

Could this be your new favorite chicken recipe? We think so!


This marinade would also be delicious for chicken satay or chicken kabobs if you want to go that route.  Use your imagination and let me know how you like it.  Enjoy!

See the original recipe from Tammy and check out more of her amazing recipes and dietary tips.



tammy flack

Meet The Chef:

Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s delicious recipes and learn more at