Italian Chicken Marinade (Print version)
A bold Italian chicken marinade with balsamic, garlic, and herbs. Mix in 5 minutes and transform plain chicken into a juicy dinner.
# Ingredients:
For the marinade
01 -
1/3 cup (80 ml) extra virgin olive oil
02 -
1/4 cup (60 ml) balsamic vinegar
03 -
2 tablespoons fresh lemon juice
04 -
1 tablespoon Dijon mustard
05 -
1 tablespoon honey
06 -
4 cloves garlic, minced
07 -
1 teaspoon dried Italian seasoning
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon red pepper flakes (optional)
For the chicken
11 -
2 lbs (900 g) boneless, skinless chicken breasts or thighs
# Instructions:
01 -
In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, pepper, and red pepper flakes until smooth and emulsified.
02 -
Pat the chicken dry with paper towels. Place it in a gallon zip-top bag or shallow dish and pour the marinade over it. Turn to coat evenly, press out excess air, seal, and refrigerate for at least 30 minutes or up to 12 hours.
03 -
To grill: preheat to medium-high heat and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F. To bake: preheat the oven to 425°F, place the chicken on a foil-lined baking sheet, and bake for 20 to 25 minutes until the internal temperature reaches 165°F.
04 -
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice against the grain into half-inch pieces and serve.
# Good to know:
01 -
Marinate for at least 30 minutes and up to 12 hours in the refrigerator.
02 -
Discard used marinade or boil it for at least 1 minute before serving as a sauce.