Thai | Fiona's Green Chicken
Posted on October 2, 2014
This is a Thai-inspired recipe from the Nom Nom Paleo cookbook.
Yield: 6 servings
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 pack fresh mint
3 garlic cloves, peeled
1/4 cup fish sauce
2 tablespoons apple juice (or 1 teaspoon maple syrup)
1 teaspoon Aleppo pepper or red pepper flakes
1/2 teaspoon freshly ground black pepper
finely grate zest from 1 medium lime
3 pounds skin-on chicken drumsticks or thighs
2 limes, cut into wedges
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.
Place the chicken in a gallon-size zip-top bag. Pour in the marinade and squeeze out the air in the bag before sealing. Marinate the chicken in the refrigerator for at least 1 hour and up to a 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 the oven to 400° with the rack in the middle position. Then, place a wire rack atop a foil-lined rimmed baking tray. Arrange the chicken in a single layer on the rack, and roast for 35 to 40 minutes, flipping the bird (ha!) at the 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° or when the juices run clear. Serve with lime wedges.
(Ref. "Fiona's Green Chicken" recipe, nom nom paleo cookbook, p. 193.)