It's The Primal Desire's 2nd birthday! If you've scoured our site, or the About pages at least, then you know that the name came from a deep lustful passion for food and the do-not-F*-with-this-man's-food look on my face while eating an incredible chicken thigh (the recipe I've recreated here as The Primal Desire Chicken) and the “enthusiasm, of things accomplished with love and purpose, and as part of a search for something believed in and desired” (quoted from The Alchemist).
What was your first impression of the name The Primal Desire when you first read it? Passion? A vital need? Primal/paleo food? Lust? Porn? Be honest, it's entertaining and interesting to know.
Prior to the birth of TPD, passion was something that was missing from my life, something I had been searching for for years. The cooking, eating, creating, sharing, teaching, encouraging, collaborating, connecting, enjoying, experiencing and laughing nature of this website drives me (us) in a way that has given me a new lust and excitement for life.
That word, desire, is so closely tied to passion. Some other synonyms include lust, strong and barely controllable emotion, intense enthusiasm for something, obsession, need, love, hunger, appetite, craving, motive, attraction, ravenous, urge, thirst, yearning…. According to Thesaurus.com, primal and desire are nearly synonyms themselves (primal = passion = desire).
Holley and I have had many discussions about our name since that day 2 years ago, when our we named our “child”. The day TPD became real. A title for our passion project. A way for us to promote health and improved quality of life through accessible delicious healthy food to the world. A way to touch people through our baser instincts (in a not creepy way).
I present to you, The Primal Desire Chicken – a grilled chicken recipe ready to create taste-lust. Happy second birthday, TPD. Thanks for being my blog buddy Holley!Print
This chicken sparked our name. The Primal Desire Chicken says it all. Strawberries, blackberries, smokey chipotle, and citrus, all blended together perfectly.
- 1.5 lb boneless skinless chicken thighs
- salt to taste
- 1/2 yellow onion
- 3 cloves garlic
- 1 tsp fresh (or frozen) rosemary leaves
- 1/2 cup coconut aminos
- 1 cup strawberries
- 1/2 cup blackberries
- Blend all marinade ingredients together in blender of choice.
- Sprinkle chicken with salt, then combine all ingredients in a large freezer bag. Allow to marinate for at least an hour in refrigerator.
- Preheat BBQ on medium-high setting (Holley just bought an electric BBQ which we found needed to be cooked on High). You could also cook these in the oven if you don't have access to a BBQ.
- Flip chicken when cooked on one side. Ideally you want some grill marks (assuming your grill is hot enough) while avoiding overcooking and/or drying our your chicken.
- When cooked through (juices will run clear, no red, when cut into), remove from heat.
- Serve with Chipotle Citrus Sauce below.
Serve over grilled chicken, pork, or fish.
- 1 Tbsp ghee
- 1 1/2 cup coconut milk
- 1/2 yellow onion (diced)
- 1-2 cloves garlic (crushed/diced)
- juice of 1/2 lemon
- zest of half lemon
- 1/4 tsp salt
- 1/2 tsp chipotle powder
- 1/2 tsp ginger powder
- 1/2 tsp coconut sugar
- 1 green onion (diced)
- In a medium sauce pan saute yellow onion in ghee over medium heat.
- When onion is translucent, add remaining ingredients (except green onions) and stir well.
- Continue to cook down and stir regularly until thickened to desired thickness.
- Remove from heat and stir in green onions.
Double recipe for Costco-sized package of chicken!