My Sister's Phenomenal Grilled Green Chicken

13 55 682
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
My Sister's Phenomenal Grilled Green Chicken
Health Highlights
This zingy, herby green Paleo marinade is downright magical because it transforms chicken into the best dang dish you've ever eaten.


1 onion(s) Sweet onion (peeled and coarsely chopped; about 1 cup)
1 cup Cilantro (coriander) (packed; leaves and stems)
1 1/4 cup Basil, fresh (packed)
1/4 cup Mint, fresh (packed)
1/4 cup Fish sauce
3 clove(s) Garlic (peeled)
1 whole lime(s) Lime peel (zest)
1 dash Black pepper (plenty ground)
1 tsp Ancho chili powder (or Aleppo pepper, or cayenne pepper, or crushed chili flakes)
2 tbsp Apple juice (or 1 tsp maple syrup)
1 pinch Kosher salt
1 1/3 kg Chicken, drumstick (or thighs)
1 fruit Lime (cut into wedges; optional)


  1. Gather the ingredients, and make the marinade by adding the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice to a high powered blender.
  2. Purée until smooth. Taste for seasoning and add salt to taste. This is a marinade, so feel free to be a bit more heavy-handed with the salt than you normally would if using this as a sauce.
  3. Place the chicken in a gallon-sized food-safe zipper bag, and pour the marinade over it. Rub the chicken through the bag to make sure the marinade is well distributed. Seal the bag and marinate the chicken overnight in the fridge for at least one hour and up to one day. About an hour before you’re ready to grill, take the chicken out of the fridge.
  4. No grill? No problem—you can roast the chicken in the oven by roasting on a wire rack for 35-45 minutes at 400°F. If you’re using thighs instead of drumsticks, start with the chicken skin-side down, and flip it skin-side up at the 20 minute mark.
  5. Personally, I prefer making Green Chicken on the grill. Set the grill to high, and place the chicken on the grates. Then, immediately decrease the heat to low.
  6. Grill the chicken for approximately 25 minutes (or until the internal temperature reaches 165°F), turning every 5-7 minutes. 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!
  7. Serve the chicken with lime wedges.

Nutrition Facts

Per Portion

Calories 682
Calories from fat 389
Calories from saturated fat 107
Total Fat 43 g
Saturated Fat 11.8 g
Trans Fat 0
Polyunsaturated Fat 9.7 g
Monounsaturated Fat 16.7 g
Cholesterol 276 mg
Sodium 1729 mg
Potassium 994 mg
Total Carbohydrate 12.2 g
Dietary Fiber 2.6 g
Sugars 6.1 g
Protein 63 g

Dietary servings

Per Portion

Fruit 0.4
Meat 3.8
Vegetables 1.5

Energy sources