Don’t be dissuaded by the green color, y’all. It’s just the Thai-inspired herb marinade of Fiona’s Green Chicken by @nomnompaleo.
It’s super fresh and juuuust different enough to keep your taste buds guessing! (Pssst... It’s the mint 🍃)
1 medium sweet onion, coarsely chopped. About 1 cup.
1 1/4 cups packed fresh basil.
1 cup packed fresh cilantro. Leaves and stems.
1/4 cup packed fresh mint.
3 cloves of garlic peeled.
1/4 cup Paleo-friendly fish sauce. (I ♥️ Red Boat).
2 tbs apple juice.
1 tsp Aleppo or red pepper flakes.
1/2 tsp freshly ground black pepper.
Finely grated zest from 1 medium lime.
3 pounds skin-on thighs or drums.
2 limes cut into wedges. (Optional).
1. In a blender, purée the onion, basil, cilantro, mint, garlic, fish sauce, apple juice, Aleppo pepper, black pepper, and lime zest. The mixture should be thick and smooth, with no chunks. Taste and adjust for seasoning.
2. Place chicken in gallon ziplock bag. Pour in marinade and squeeze air out of bag before sealing. Marinade in refrigerator for at least 1 hour or up to a day.
3. Take chicken out of refrigerator at least 30 minutes before cooking to bring to room temp.
4. If oven roasting: preheat to 400 degrees. Place a wire rack on top of foil-lined baking sheet. Arrange chicken in single layer on rack, and roast for 35-40 minutes, turning the chicken once at midpoint. Broil for an extra 2-3 minutes to get skin nice and crispy.
If grilling: arrange chicken on medium-hot grill and cook for about 25 minutes, turning every 5-7 minutes.
5. Chicken is ready when internal temp reaches 170 degrees or when juices run clear. Serve with lime wedges.
✨It’s Whole30 and Paleo friendly of course, so go ahead and try something new, why don’t ya! ✨