Green Seasoning Chicken

Chicken with green seasoning delivers a finger-licking-good entree for an easy midweek meal. Not only that, it's quick, easy, paleo, keto, and gluten-free! The incredible green seasoning doubles as a marinade and a sauce.

Course Main

Cuisine Caribbean

Diet Diabetic, Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 617kcal

Author Imma

Ingredients

½ cup (50g) green onion, chopped
1 cup (25g) parsley, chopped
½ cup (12g) celery leaves, chopped
½ cup (20g) fresh thyme
1 cup (25g) sweet basil, chopped
1 tablespoon (2g) rosemary
½ cup (55-60g) onion, chopped
½ teaspoon (2-3g) ginger, grated
¼ cup (60g) chopped garlic
½ teaspoon (3g) salt
½ tablespoon (5g) bouillon powder (optional)
water or vegetable oil (as needed for blending)
3½-5 pounds (1.5-2.25k) chicken, cut up
2 teaspoons (8g) Cajun seasoning (adjust to taste)
½ teaspoon (1g) bouillon powder
1 lime or lemon

Instructions

Green Seasoning Chicken

Blend all the seasoning ingredients in a food processor or blender into a fine paste. You might have to do this in several batches, adding barely enough water or oil to facilitate blending. If you are using a food processor, there's no need for liquid.
Store in a glass jar with airtight lids and place it in the fridge.
Trim excess fat and pat the chicken dry with a paper towel. Rub with a lime or lemon and 2 teaspoons of Creole seasoning or salt and pepper. Then add about ¼ cup green seasoning.

Roasting

Preheat oven to 400℉ (205℃).
When ready to roast, remove the chicken from the green seasoning marinade with tongs and drain the excess marinade. Reserve the marinade.
Roast chicken until the skin nicely browns, for about 40-45 minutes, depending on the size of your chicken pieces. There shouldn't be any pink near the bone, and the juices should run clear. As it cooks, check both white meat and dark meat.
If the white meat cooks before the dark meat, take it out and keep it warm on the serving plate until the rest is ready. An instant-read thermometer inserted near the bone should read 165℉ (74℃).
Occasionally baste the chicken with more green seasoning as it's grilling.
Simmer the reserved green seasoning marinade and as much extra as you want in a small saucepan for 5-7 minutes. Toss the roasted chicken into the sauce and stir to coat or serve it on the side.

Grilling

Preheat the grill to medium-high.
When ready to grill, remove the chicken from the green seasoning marinade with tongs and drain excess marinade. Reserve the marinade.
Place chicken on the preheated grill for 10-15 minutes on each side. You may need to turn the chicken occasionally until it's cooked through.
Occasionally baste the chicken with more green seasoning as it's grilling.
Simmer the reserved green seasoning marinade and as much extra as you want in a small saucepan for 5-7 minutes. Toss the grilled chicken into the sauce and stir to coat or serve it on the side.

Notes

If you're making extra for later, freeze it in an ice cube tray. After completely frozen, remove the cubes and store them in a ziplock bag for 2-4 months. Thaw before using it as a marinade or toss it frozen into a soup or stew.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition