If you're big on Paleo recipes, you'll definitely love this marinade recipe. This can be use on any meat. Try this Grilled Green Chicken from Nom Nom Paleo!
Serves 4 - 6
- 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
- 1 cup packed cilantro leaves and stems
- 1 ¼ cups packed basil leaves
- ¼ cup packed mint leaves
- ¼ cup Red Boat fish sauce
- 3 peeled garlic cloves
- zest of 1 lime
- plenty ground black pepper
- 1 teaspoon of Aleppo pepper
- 2 tablespoons of apple juice (or 1 teaspoon of maple syrup if you’re not on a Whole30)
- Kosher salt
- 3 pounds of chicken drumsticks or thighs
- Gather the ingredients and make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a high powered blender and pureed until smooth.
- Taste for seasoning and add salt to taste.
- Place the chicken in a gallon-sized Ziploc bag and pour the marinade over it. Let the chicken marinate overnight (marinate for at least an hour and up to a day).
- Take the chicken out of the fridge an hour before you grill it. (If you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.)
- Set the gas grill on high and after placing the chicken on the grates, immediately decrease the temperature to low.
- Grill for approximately 25 minutes (or until the internal temperature reached 165 F)turning every 5-7 minutes. But be patient: Don’t go and flip the bird (legs, that is) before they naturally release from the grill surface – otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!
- Serve the drumsticks with lime wedges.
Click here to buy Aleppo and other herbs and spices
Source: Nom Nom Paleo
Photo Credit to: Nom Nom Paleo