I came up with this recipe because I had to find a way to use up my big bunch of Thai Basil that I got from Farmer’s Market last week. Waste not, want not and this recipe is super simple and very minimal effort needed.

Ingredients:
1 whole chicken, skinned (or you can leave it as a whole with skin. Since the chicken I used wasn’t pastured raised, I don’t want to consuming extra Omega-6 laden fat from the skins) – You can also use 8-10 chicken drumsticks
1/4 cup coconut aminos
2 Tbsp red wine vinegar or any of your favorite vinegar (Balsamic Vinegar works as well)
1/2 onion- chopped
2 Tbsp avocado oil
1 Tbsp Red Boat Fish Sauce (optional)
1 tsp salt
1 tsp black pepper
1 bulb garlic – minced (I used my Magic Bullet)
A bunch of Thai Basil leaves (the more you use, the more fragrant the dish will be)

Directions:
1. Mix coconut aminos, fish sauce, onions, avocado oil, vinegar in one container. Cover and store in a fridge until you’re about to cook the chicken.
2. Mix salt and pepper in another container. Sprinkle salt and pepper mixture over the chicken – rub it all over (including the cavity)- I cut my chicken in half to speed up the cooking process and for easy marinating. Rub the minced garlic all over the chicken as well.

3. Place the chicken in a gallon size zip lock. Take 1-2 Tbsp coconut aminos and pour it over the chicken. Let the chicken marinate for overnight.

4. Pre-heat the oven to 400°F.

5. Take an oven proof dish- scoop some coconut amino marinate then topped with some Thai Basil leaves.

6. Place the chicken in the baking dish with breast-side down. (Note: I steamed the chicken for about 30 minutes prior baking it to speed up the cooking process). Topped with the rest of the Thai Basil leaves and the rest of the marinate.

7. Cover with aluminum foil, bake for about 1 hour or the juice is clear when pierced (Since I pre-steamed the chicken, I only baked it for about 30 minutes).

8. Remove from the heat and let it cool before serving.

Enjoy!

• Tweet