“Justice requires that everyone should have enough to eat. But it also requires that everyone should contribute to the production of food.” – Elias Canetti
This is a really simple recipe — super fast but delivers BIG on flavor! I used chicken thighs for this recipe but you can use whatever chicken parts you like best. I just find the thighs are juicier and more flavorful than the rest of the bird.
I had 10 thighs, bone-in and I probably should have doubled or at least added another half of this recipe so there would be extra marinade. This recipe is probably best suited to about 6-8 medium size thighs or 4 large breasts, all bone-in so you’ll have some extra marinade.
4 Garlic Cloves, coarsely chopped
3/4 cup Cilantro
1 tablespoon Coconut Aminos
1 tablespoon Toasted Sesame Oil
2 tablespoons Rice Wine Vinegar
1 tablespoon Fine Minced Ginger
Chopped Thai Chilis or Chili Garlic – to taste (optional – if you don’t like things spicy don’t add it)
Place all the ingredients in a food processor or blender and process until smooth.
Pour marinade over your chicken. If you have time to let it marinade in the fridge for a while, awesome! Go for it! If not, no worries. If you don’t have time to let the chicken marinate in the fridge then make sure you preheat your oven to 375 or prep your grill, if you’re going to grill the chicken. I baked my chicken with a foil tent for the first 45 minutes and then removed it and let it bake uncovered until the internal temperature registered 165 F on my instant-read thermometer and the skin had nicely tanned. Let the chicken rest for 5-10 minutes before serving, this allows the residual cooking to complete and to set the table.
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