This Paleo AIP fresh herb marinade creates a rich, green sauce that also doubles as a warm salad dressing, a good drizzle on the orange vegetable of your choice, or is even good drizzled on warm cabbage or steamed broccoli.
Paleo AIP Green Herb Marrinade
- 2 bunches parsley
- 1/2 packed cup fresh basil leaves
- 3-4 stems fresh oregano (enough to make 1 1/2 tbsp leaves)
- 2 large bunches thyme (enough to make 1 – 1 1/2 tbsp leaves)
- 10-12 garlic cloves
- 1 large shallot
- juice and zest of 1 lime
- 1/4 cup olive oil
- 1/4 cup red wine vinegar or coconut vinegar
- 2 tsp salt
- 1 lb boneless, skinless chicken breasts or thighs (or turkey or pork tenderloin)
- Pour everything but the protein into a blender or food processor and let it whirr away until you achieve a thick paste
- You can use this is a marinade or a topping. It’s good in the fridge for up to a week or in the freezer for up to 3 months.
- Rub your protein down with the green sauce and refrigerate for at least 4 hours, or overnight.
- When you’re ready to cook it, preheat the oven to 375F.
- Line a baking sheet or casserole dish with aluminum foil and smear the foil with the oil of your choice.
- Arrange the protein (chicken/pork/turkey) on the oiled foil. Top with any leftover marinade.
- Every so gently pinch the foil together so it makes a sort of teepee. This traps the moisture inside while you cook.
- Bake at 375F for 25-30 min, or until the protein reads the appropriate temperature.
- Keep the foil tent closed and let the protein rest for about 10 minutes outside the oven.
- This creates a rich, herby sauce that also doubles as a warm salad dressing, a good drizzle on the orange vegetable of your choice, or is even good drizzled on warm cabbage or steamed broccoli.
- After dinner, chop any leftover chicken into 1 inch cubes and mix it with any leftover sauce. This makes an excellent base for Paleo Chicken Salad, which is a nice cold meal a day or two later.
NOTE: If you use b
oneless, skinless turkey breast instead of chicken or pork you will need to add extra fat. That stuff is just too dry otherwise. I recommend you cut cross-grain slices every 2 inches into both sides of the turkey. Grab 1 tbsp of solid oil and generously smear it into both sides of the turkey. Then follow the rest of the instructions.