Cilantro Marinated Chicken

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 people

4 cloves garlic peeled
1/2 onion chopped
1 bunch cilantro leaves approx. 1 cup, and part of the stems, they're pretty lovely too
zest of two limes
1/3 cup lime juice
2 tablespoons fermented hot sauce see notes (or 1 tablespoon red pepper flakes or heat of your choice)
3 tablespoons wheat-free tamari sauce or coconut aminos
2 tablespoons fish sauce
3 tablespoons olive oil
1 teaspoon toasted sesame oil
3 pounds chicken preferably bone-in, skin on thighs

In a food processor or blender, combine all ingredients except chicken.
In a large bowl, marinate chicken pieces in the blended cilantro mixture for at least 2 hours or up to one day.
When ready to cook, preheat the oven to 400 degrees and line a baking tray with aluminum foil and place a wire-rack on top.
Arrange the chicken pieces skin side down on the wire rack, then place in the oven for 50 minutes, flipping the pieces halfway through.
Chicken is done when the internal temperature is 165 degrees--if you are using boneless cuts of chicken, your baking time will be reduced to about 25 minutes instead.
Chicken will be nicely crunchy, but if you prefer even more crispiness either pop under the broiler for a few minutes, or use your handy kitchen torch and get some color on those chicks.