Green Chicken Drummies

It would be really cool if there were green chickens out there. Emerald and lime colored feathers flapping around the farm...I don't know if I'd eat that but it would be kind of cool, right? No? I know, but I just needed to think of something to say before diving into this recipe.

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

 Get everything together and and make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest and juice, black pepper, Aleppo pepper, and maple syrup into a blender…







and blend until pureed and smooth.




Put the chicken in a 1 pound Ziploc bag and marinate overnight in the fridge.



The next day, take the chicken out of the fridge an hour before you are ready to cooking. Bake on a wire rack for 35-45 minutes at 400 F. Start with the skin-side down, and flip the drummies at around 20 minutes. 


 I served this with cauliflower fried rice...recipe for that coming soon!

Recipe from NomNomPaleo