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Paleo Chimichurri Chicken

Paleo Chimichurri Chicken
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Prep Time: 10 min Serves: 4
Cooking Time: 35 min Yield: 4 servings
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Chimichurri sauce is an easy way to pack more fresh herbs into your diet. You can use nearly any herbs, from parsley to purslane. The sauce acts first as a marinade for the raw chicken, then you add MCT oil and use the remainder as a dip for the cooked meat.


  • 4 piece Chicken Thigh and Leg
  • 3 cups Herb Blend
  • 1/2 cup 100% Lemon Juice
  • 2 tbsp Olive Oil
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1 1/2 tbsp MCT Oil
  • 1 clove Garlic!
  • 1 tsp Salt
  • 1 pinch Black Pepper, to taste


For the herb blend: basil, dill and mint.

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment and place chicken legs on it.
3. Blend all remaining ingredients except MCT oil until a paste is formed; pour 1/2 of paste onto chicken legs and allow to sit for 30 minutes, until they reach room temperature.
4. Roasted chicken legs for 35 minutes, until skin is golden and crisp.
5. Add MCT oil to remaining chimichurri; this will thin it into a sauce texture. Use as a dip for cooked chicken, or pour directly on top of cooked legs.


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