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Ingredients
Serves
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
Preparation
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
