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Paleo Chimichurri Chicken

by Livestrong_Recipes  |  Jan 12, 2016

Paleo Chimichurri Chicken
  1. PREP
  2. 10 m
  • COOK
  • 35 m
  • TOTAL
  • 45 m

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.

INGREDIENTS

SERVES 4

  • 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

DIRECTIONS

1 For the herb blend: basil, dill and mint.
2 Preheat oven to 400 degrees.
3 Line a baking sheet with parchment and place chicken legs on it.
4 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.
5 Roasted chicken legs for 35 minutes, until skin is golden and crisp.
6 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.