Italian Chicken Marinade
This simple Italian Chicken Marinade packs zesty, herb-filled flavor while tenderizing the meat for an unforgettable meal.
Ingredients
- 3 finely minced fresh basil leaves, about 1 tablespoon minced
- 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
- finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
- 2 teaspoons dry oregano
- 4 finely grated garlic cloves
- ½ peeled finely grated shallot
- zest of 1 lemon
- juice of 1 lemon, about 3 tablespoons
- 2 tablespoons red wine vinegar
- ½ cup olive oil or neutral-flavored oil
- 1 ½ to 2 teaspoons of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
- up to 3 pounds of chicken – breast, thighs, drums, or wings
Instructions
Bowl Procedures:
- Add all the ingredients but the oil and chicken to a medium-sized bowl.
- Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.
- Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can push it to 48 hours if you have to.
Blender Procedures:
- For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral flavored oil, as olive oil can turn bitter when blending.
- Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.
- Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can push it to 48 hours if you have to.
Cooking Procedures:
- To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high and then place the chicken in and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.
- To Grill: Preheat the grill to medium to medium-high, which is about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut. On the first seared side, I like to give it a 90-degree rotation halfway through just to give it those coveted grill marks. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.
Notes
I recommend marinating the chicken for a maximum of 24 to 48 hours. This is enough time to let the marinade work its magic and give you tender, moist, and flavorful chicken. Do not leave it for any longer than 48 hours, the lemon juice and vinegar will make the chicken mushy. If you’re in a rush, a quick 30-minute soak will still impart some flavor.
Use on more than chicken: This Italian marinade complements even more proteins besides chicken, including pork, beef, lamb, salmon, and swordfish. It’s also great for veggies like zucchini, bell peppers, mushrooms, and eggplant.
Non-reactive containers: Always marinate food in glass, ceramic, or food-grade plastic containers. Avoid metal containers, as the acidic ingredients can react with the metal and give the meat and marinade a metallic taste.
How to safely reuse chicken marinade: If you want to reuse the marinade that has come in contact with raw chicken, boil it for at least 5 minutes first to kill any harmful bacteria. Once it’s ready, you can use it as a finishing sauce or glaze.
Bake the chicken instead: Arrange the marinated chicken in a single layer on a lined baking sheet and bake in a 400°F oven for 20 to 30 minutes. For a golden, caramelized finish, broil the chicken during the last 2 minutes.
Make-Ahead: The Italian marinade can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.
How to Store: Any extra unused marinade can be refrigerated for up to 1 week. You can also refrigerate the chicken in the marinade in an airtight container for up to 1 week. You can freeze it for up to 3 months. Thaw the chicken in the fridge overnight.
Nutrition
Calories: 469kcalCarbohydrates: 2gProtein: 73gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 218mgSodium: 1268mgPotassium: 1290mgFiber: 0.3gSugar: 0.3gVitamin A: 118IUVitamin C: 6mgCalcium: 29mgIron: 2mg