Nom Nom Paleo

Paleo Eats: 8/29/11 

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People of Earth: How are you?

For my one and only meal at work, I ate some cucumber, bell peppers, and organic roast beef slices topped with Aubergine dip. I also chowed on spicy kraut and a couple squares of dark chocolate.

When I got home, I blended the marinade for my sister’s phenomenal green chicken

…and tossed it along with a bunch of drumsticks. 

I’ve gotta say I’m stoked that this marinade rescued my Vitamix from our appliance graveyard in the garage. Since I no longer make daily sugar bombs a.k.a. smoothies for me and the kids, my muy expensive blender was accumulating spider webs…

After I stuck the chicken in the fridge, Lil-O and I walked Big-O to school.

Before hitting the sack, I fried and ate a leftover square of porktastic meatloaf

…and finished my reading assignment for Melicious’s book club.

When I woke up in the evening, I roasted the chicken drumsticks in the oven…

…for 40 minutes set at 375 F on convection roast…

…and stir-fried a batch of Asian cauliflower fried rice with bacon and eggs.

 Here’s my dinner plate:

After dinner, I practiced some assisted pistols in the garage and rowed 1K before leaving for work. Just a couple more nights of work left!

My Sister’s Phenomenal Grilled Green Chicken

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I’ve received many requests for a Paleo-friendly marinade so I went to my sister, the bestest chef I know, and begged her for a recipe.

After lots and lots of pestering (I’m a good whiner with years of practice), she relented and sent me a recipe for her go-to, Thai-inspired, herb-y green marinade. This marinade is PHENOMENAL and can be used on a wide variety of meats or as a tasty condiment. This recipe is idiot-proof.

You HAVE to follow the jump ‘cause you’ll NEED this recipe in your repertoire…

Here’s what I gathered to make enough grilled drumsticks to feed 4-6 people:

  • 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
  • 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 if you’re not on a Whole30)
  •  Kosher salt
  • 3 pounds of chicken drumsticks or thighs

Here’s how I made it:

I gathered the ingredients…

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

… and made the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice into a blender

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

…and pureed until smooth. 

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

I tasted for seasoning and added salt to taste. Since I was using it as a marinade, I was more heavy-handed with the salt than I normally would be if it was used as a sauce.

I placed the chicken in a gallon-sized Ziploc bag…

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

…and poured the marinade over it.

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

I let the chicken marinate overnight (marinate for at least an hour and up to a day).

The next day, I took the chicken out of the fridge an hour before I was 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.)

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

The gas grill was set on high and after the chicken was placed on the grates, the temperature was immediately decreased to low.

The chicken was grilled for approximately 25 minutes (or until the internal temperature reached 165 F)… 

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

…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!

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

I served the drumsticks with lime wedges.

Try this recipe — you won’t be sorry!

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com

My Sister's Phenomenal Grilled Green Chicken by Michelle Tam http://nomnompaleo.com