Garden Herb Marinated Chicken
Use an abundance of summer herbs to make this savory, tender marinated chicken thigh recipe. A combination of basil, mint and cilantro add a burst of herbal flavor to this grilled chicken recipe.
Equipment
- 1 Food Processor
Ingredients
- 5 stems Fresh basil 30 leaves
- 10 stems Cilantro
- 8 leaves mint
- 1 Shallot
- ¼ tsp Red Pepper Flakes
- ¼ tsp Dried Rosemary
- ½ tsp Fish Sauce
- ¼ tsp Ground Cardamom
- 2 tbsp Olive Oil
- ½ tsp fish sauce
- 1 whole Lemon zested, and juiced.
- 1 tsp White Vinegar
- 4 Chicken Thighs
- 1 tsp Salt
- 1 tsp Cracked Black Pepper
Instructions
- Chop basil, mint and cilantro and add to food processor.
- Add spices next: red pepper flakes, cardamom, dried rosemary, salt and pepper
- Drizzle into food processor: lemon juice, fish sauce, vinegar, olive oil and add lemon zest.
- Pulse all ingredients in food processor until a thick paste is formed.
- Slice chicken thighs into 4'ths.
- Add chicken thighs to a bowl and massage herbal paste into chicken.
- Place herb covered chicken into a zip lock bag and let marinate in refrigerator for at least 24 hours, longer to fully immerse the flavors of the marinade.
- Heat grill to medium high, and cook thighs until crispy and fully cooked ( 10 minutes) Serve and enjoy!
Nutrition
Serving: 1thighCalories: 317kcalCarbohydrates: 2gProtein: 19gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 790mgPotassium: 279mgFiber: 0.4gSugar: 1gVitamin A: 365IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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