I just had to try this recipe for "Fiona's" Green Chicken out of the Nom Nom Paleo cookbook...it looked so interesting!! I'm sure glad I did, it's so different from any other marinade I've had before! This green chicken marinade is made from all fresh ingredients and it smells amazing. It's a Thai-inspired, green herb marinade...that can be used on more than just chicken!
You will need:
- 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 garlic cloves, peeled
- 1/4 cup Paleo-friendly fish sauce
- 2 tablespoons apple juice
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- Finely grated zest from 1 medium lime
- 3 pounds skin-on chicken drumsticks or thighs
- 2 limes, cut into wedges (used when serving)
- In a blender, puree the onion, basil, cilantro, mint, garlic, fish sauce, apple juice, Alepppo pepper (or red pepper flakes), black pepper, and lime zest. The mixture should be thick and smooth, with no chunks. Taste and adjust for seasoning.
- Place the chicken in a gallon size zip-top bag. Pour in the marinade and squeeze out the air in the bag before sealing. Marinade the chicken in the refrigerator for at least one hour and up to one day.
- Take the chicken out of the fridge at least 30 minutes before cooking so it can come up to room temperature. Remove the chicken from the bag.
- If oven roasting: Preheat oven to 400 degrees F with the rack in the middle position. Then place a wire rack atop a foil-lined rimmed baking sheet. Arrange the chicken in a single layer on the rack, and roast for 35 to 40 minutes, flipping the bird (ha!) midpoint.
- If grilling: Arrange the marinated chicken on a medium-hot grill and cook for about 25 minutes, turning every 5 to 7 minutes.
- The chicken's ready when the internal temperature reaches 170 degrees or when juices run clear. Serve with lime wedges.
YUM! Enjoy this recipe from Nom Nom Paleo!! I LOVE that cookbook because you learn to expand your Paleo lifestyle with some different flavors! I served it with roasted Brussel Sprouts. (By clicking on the link, you can see how I make mine;)