Description
A flavorful Italian marinade recipe perfect for juicy, herbaceous chicken. This zesty blend of basil pesto, vinegars, lemon juice, and Italian herbs infuses the chicken with vibrant Mediterranean flavors, ideal for grilling, oven baking, or stovetop cooking. Perfect served with roasted asparagus, risotto, pasta, or in salads and wraps.
Ingredients
Scale
Marinade
- 1/2 cup basil pesto
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Protein
- 3 medium chicken breasts, pounded to an even thickness
Instructions
- Prepare the Marinade: In a medium bowl, combine basil pesto, red wine vinegar, balsamic vinegar, lemon juice, dried basil, onion powder, garlic powder, salt, dried oregano, dried rosemary, paprika, pepper, and red pepper flakes. Whisk thoroughly until all ingredients are well blended.
- Marinate the Chicken: Place the pounded chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is completely coated. Seal or cover and refrigerate for 4 hours to allow flavors to penetrate deeply.
- Cook the Chicken: Remove the chicken from the marinade, letting excess drip off. Cook using your preferred method: grill over medium heat for 6-8 minutes per side until internal temperature reaches 165°F; or bake in a preheated oven at 400°F for 20-25 minutes; or cook on the stovetop in a lightly oiled skillet over medium heat 6-7 minutes per side until cooked through.
- Rest the Chicken: Once cooked, transfer chicken to a plate and let rest for 5 minutes to retain juices.
- Serve: Slice or serve whole alongside roasted vegetables, risotto, pasta, or use in salads, wraps, or sandwiches for a fresh and vibrant meal.
Notes
- For a deeper flavor, marinate chicken overnight.
- You can substitute red wine vinegar for balsamic vinegar if desired.
- Adjust red pepper flakes depending on spice preference.
- This marinade works well with other proteins such as pork or firm tofu.
- Use freshly pounded chicken breasts for even cooking.
- If grilling, oil the grill grates to prevent sticking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
