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1 cup fresh cilantro

1 cup fresh mint

¼ cup packed fresh tarragon

½ cup olive oil

1/3 cup low sodium soy sauce

¼ cup fresh lime juice

3 TBSP cider vinegar

5 cloves garlic

1 jalapeno, sliced

1 TBSP grated fresh ginger

1 tsp dried oregano

1 tsp cumin

Kosher salt

12 assorted small chicken parts (about 3lbs)

1/3 cup walden farms mayo

 

  1. In food processor, puree herbs with oil, soy sauce, lime juice, vinegar, garlic, jalapeno, ginger, oregano, cumin and 1 tsp salt until smooth. Transfer ¾ cup to small bowl; cover and refrigerate. Transfer remaining marinade to gallon-size resealable plastic bag; add chicken. Seal bag, and toss to coat chicken; refrigerate at least 5 hours or up to overnight.
  2. Heat oven to 375˚ Place wire rack in foil lined rimmed baking sheet. Arrange chicken on rack, discarding marinade in bag, and bake 30 minutes. Increase oven temp to 450˚F and roast until chicken is cooked through (165˚F), 15 to 20 minutes more.
  3. Whisk mayonnaise into reserved marinade and serve with chicken.

 

Serves 6

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