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Cilantro Parsley Chicken

Directions for 5 chicken legs:

  1. Put the following ingredients in a food processor and grind to a paste:
    • 1 cup loosely-packed cilantro
    • 1/2 cup loosely-packed Italian parsley
    • 3 tbsp. extra virgin olive oil
    • 3 tbsp. peanuts
    • 2 garlic cloves
    • 1 1/2 tsp. salt
    • ground black pepper
  2. Remove skin from the chicken legs and wash under running water. Pat dry with paper towel. Smear marinade on all sides of the chicken with a spatula. Put them in a gallon-size ziplock bag and seal. Refrigerate over night.
    • 5 chicken legs
  3. Preheat oven to 400°F (205°C). Bake for 45 minutes or until the center of the chicken is 180°F (82°C) when you insert a themometer into the thickest part of the chicken.
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