This chicken is green because the marinade is bursting the fresh flavors or basil, mint, and cilantro. I get tired of chicken breast, and this worked amazingly well with drumsticks, but it would also be a great marinade for fish, pork, or chicken breasts. These would also be awesome grilled, but I don't have one. Somebody have me over with a grill and I will bring these!
Make the marinade the night before and let those drummies take a long swim in this fragrant green sauce. Just be sure to discard the extra sauce and not use it as a topping. I was so tempted cause it smelled like herby heaven, but after raw chicken is sitting in there, you don't really want to eat what was baked with the chicken.
Here we go hunters/gatherers!
- 1 medium sweet onion, chopped
- 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 and juice of 1 lime
- plenty ground black pepper
- 1 teaspoon of Aleppo pepper (omit if don't have, but get some! it's amazing on eggs)
- 1 teaspoon of maple syrup
- Kosher salt
- 3 pounds of chicken drumsticks blender…
and blend until pureed and smooth.
Put the chicken in a 1 pound Ziploc bag and marinate overnight in the fridge.