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NomNom Paleo's Grilled Chicken

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1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
1 cup packed cilantro leaves and stems
1¼ cups packed basil leaves
¼ cup packed mint leaves
¼ cup Red Boat Fish Sauce
3 peeled garlic cloves
zest of 1 lime
plenty ground black pepper
1 teaspoon Aleppo pepper
2 tablespoons apple juice
Kosher salt
3 pounds of chicken drumsticks or thighs


1. Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice in a blender

2. Marinade the chicken one hour to overnight in a large Ziploc bag

3. 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, or heat grill to same temperature

4. Cook until internal temperature reaches 165°F, turning every 5 to 7 minutes

5. Transfer to serving plate and garnish with lime wedges as desired


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