Paleo Grilled Green Chicken

Ingredients

1 medium sweet onion, peeled and coarsely chopped (about 1 cup)

1 cup packed cilantro leaves and stems

1 1/4 cups packed basil leaves

1/4 cup packed mint leaves

4 tablespoons Red Boat fish sauce

3 peeled garlic cloves

Zest from 1 medium lime

Ground black pepper

1 teaspoon Aleppo pepper

1 teaspoon maple syrup or 2 tablespoons apple juice

Kosher salt

3 pounds chicken drumsticks or thighs

2 medium limes, cut into 8 wedges

Directions

Combine all ingredients except for salt, limes and chicken into a blender and puree until smooth. Sample the marinade for seasoning and add salt to taste.

Place the chicken in a gallon-size plastic bag and pour the marinade on top. Make sure the air is squeezed out before sealing the bag.

Place the bag of chicken in the refrigerator to marinate for at least one hour and up to a day.

Take the chicken out of the fridge at least an hour before you roast it off so it can come to room temperature.

Preheat the grill (or oven to 400 F).

Grill the chicken for 25-30 minutes, flipping the drumsticks/thighs skin-side up at the midpoint. The chicken is finished cooking when the internal temperature is 170 F or when the juices run clear.

Serve the roasted chicken thighs/drumsticks with lime wedges.