1 cup packed cilantro leaves and stems
1 1/4 cups packed basil leaves
1/4 cup packed mint leaves
4 tablespoons of 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)
Kosher salt
3 pounds of chicken drumsticks or thighs
Directions:
Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a blender and pureeing until smooth. Taste for seasoning and add salt to taste. (Since this is a marinade, you can be more heavy-handed with the salt than you normally would be if it was used as a sauce.)
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're ready to 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 grill on high, place the chicken on the grates, and immediately decrease the heat to low. Cook for about 25 minutes (or until the internal temperature reaches 165 F), turning every 5-7 minutes. Don’t turn the chicken before it naturally releases from the grill surface — otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!
Serves 4-6
MY NOTES: Paprika is a decent substitute for Aleppo pepper.
Source: Nom Nom Paleo
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