Grilled Chicken Marinated in fresh herbs

 This recipe is from NomNom Paleo and is packed with tons of fresh herbs. It turns boring grilled chicken into something special.

Ingredients

1 medium sweet onion - coarsely chopped

1 cup packed cilantro - leaves and stems

1 1/4 cups packed basil

1/4 packed mint leaves

1/4 cup red boat fish sauce

3 peeled garlic cloves

zest from 1 lime

plenty of ground black pepper 

1 tsp Aleppo pepper

2 tbsp apple juice or 1 tsp maple syrup

Kosher salt

3 pounds chicken drumsticks or thighs

3 limes (optional)

Directions

Add all ingredients except salt, chicken and limes to a blender and puree until smooth

taste for seasoning and add salt to taste

Place chicken in gallon ziplock and pour marinade over it. Rub the bag to evenly distribute the marinade.

Marinate in the refrigerator for at least one hour and up to one day. 

Take the chicken out of fridge about an hour before grilling to bring to room temp

Grill chicken for approx 25 minutes or until internal temp reaches 165. Be patient. Don't flip the legs before they naturally release from the grill surface. Otherwise, you'll leave a lot of tasty, crispy skin stuck on the grates.

If you don't have a grill - no worries Roast on a wire rack for 35-45 minutes at 400 degrees. For thighs, start with skin side down and flip it skin side up at the 20 minute mark. 

Serve chicken with lime wedges