• 1 Bunch cilantro

• 1 Bunch fresh parsley

• 1/4 Cup Basil, leaves

• 1/4 Cup fresh mint leaves

• 2 Clove garlic

• 1/4 Teaspoon red pepper flakes

• 1 To Taste salt and pepper

• 3 Whole lime, juiced

• 1/2 Cup extra-virgin olive oil

• 2 Pound Chicken, Thighs and Drumsticks

• 1/2 Pound Baby Carrots with Tops

• 1 Whole Red Onion, cut into 1/8's

• 2 Tablespoon extra-virgin olive oil

• 1 To Taste lime juice

1

In a blender combine cilantro, parsley, basil, mint, garlic, red pepper flake, salt pepper, lime juice and 1/2 cup olive oil and puree until smooth. Reserve some marinade for serving, and pour the remainder over chicken and refrigerate for 2-3 hours.

2

When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

3

Remove chicken from marinade and spread on a sheet pan. Place sheet tray directly on the grill grate and cook for 20 minutes or until chicken begins to brown.

4

Toss carrots and red onion with 2 Tbsp olive oil and salt and pepper to taste. Scatter on the sheet tray with the chicken and return to the grill.

5

Cook an additional 15-20 minutes or until the carrots and onion have begun to brown and the internal temperature of the chicken registers 160℉ in the thickest part of the thigh.

6

Let the chicken rest for 5-10 minutes until the internal temperature rises to 165℉.

7

Finish with a squeeze of lime juice and a drizzle of the reserved marinade. Enjoy!