One of the best purchases we have made since becoming homeowners is our new grill. Derek and I have eagerly awaited for the day when we could start cooking outside! Since we got our grill a couple weeks ago, we have put it to good use. Of course we’ve had the obligatory burgers and kabobs and it even makes me, hater of chicken, a convert.
There’s something about getting that lovely char on your food. It just tastes better! And the cleanup, or lack thereof, is a huge bonus! I also like that grilling means that Derek shares in the cooking duties– I prep everything and give it to him to cook, which gives me a little downtime during the dinner making process.
This chicken is great. It’s got so much flavor from the herby marinade, and the grilling gives it a nice smoky flavor. Using dark meat ensures moist chicken and easy portions! Give it a try today!
1 medium onion, peeled and coarsely chopped (about 1 cup)
2 cups total packed cilantro leaves and stems, basil and mint
3 tablespoons of Red Boat fish sauce
3 peeled garlic cloves
Zest and juice of 1 lime
1 teaspoon black pepper
1 teaspoon of smoked paprika
1 teaspoon agave or maple syrup
2 teaspoons Kosher salt
2 pounds of chicken drumsticks or thighs
Make the marinade by pureeing all of the ingredients except the chicken in a blender or food processor. Add the chicken to a large (gallon size) Ziploc bag and then top with the marinade. Let marinate in the refrigerator for at least 1 hour and up to one day. Take the chicken out of the refrigerator about an hour before you want to grill. Set your grill to high and let it come to temperature. Place the chicken, skin-side down on the grates and immediately decrease the grill temperature to low and close the cover. Grill for 25-30 minutes, or until the internal temperature is 165 degrees, rotating the chicken every 5-7 minutes or so.
note: You can also bake the chicken in the oven: 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.