Spicy Chicken with Grilled Lime
Sunday, March 16, 2014
Yoga at 8pm at Venice – Sign up HERE!
Mobility/Warm-up:
Jog 200 meters
Samson Stretch
Groiners
10 Jumping squats
Downdog calf stretch
10 Lat activations + 5 Pull ups
15 Scapula Push ups
30 second Handstand or plank hold
Conditioning:
“Happy St. Patty’s Day Murph”
For time:
Run 1 mile
100 Pull ups
200 Push ups
300 Squats
Run 1 mile
*Weight vest optional
**Partition reps as needed (ex. 20 rounds of 5 Pull ups, 10 Push ups, 15 Squats)
Notes: Scale total number of reps as needed and perform “Half Murph” with 800 meter runs.
Cool down:
Foam roll legs and lats
10 Wall extensions
….go to the EIE Party!!!
Ingredients:
3 pounds bone-in chicken pieces
6 limes, halved
2 tablespoons coconut sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon allspice
½ teaspoon celtic sea salt
Directions:
1. Place chicken pieces and limes in a large bowl
2. In a small bowl, combine coconut sugar, paprika, garlic powder, pepper, allspice, and salt
3. Pour spice mixture over chicken and mix thoroughly
4. Cook chicken and limes (face down) on barbecue over medium heat for 15-20 minutes per side
5. Chicken is done when an instant read thermometer stuck into chicken reads 165°
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