Italian Marinated Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
12 hrs
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Servings
6
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Calories
340 kcal
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Course
Main Course
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Cuisine
Italian
Italian Marinated Chicken Recipe
Description
The Italian Marinated Chicken Recipe uses a fresh herb mixture with thyme, oregano, basil, parsley, and rosemary combined with garlic and lemon juice to create an infused olive oil marinade. The chicken breasts are thoroughly coated and left to marinate in the refrigerator for up to 48 hours, which allows the flavors to meld and tenderizes the meat. The marinade's citrus component provides a bright tang that complements the savory notes from the garlic and herbs.
When ready to cook, the chicken can be grilled or baked. If using the grill or pan and worried about burning, transferring the chicken to a parchment-lined baking sheet for finishing in the oven at 350°F helps ensure even cooking and juiciness. The recipe scales up to 5 pounds of chicken and can be used with pork, beef, or vegetables as well, making it versatile.
Marinade can be made ahead and stored refrigerated up to 5 days, but it does not freeze well. Chicken marinated for up to 48 hours can be frozen and thawed safely before cooking. Reheating cooked marinated chicken in the oven keeps it moist without burning the seasoning.
Ingredients
- 3 thyme sprigs, finely minced, fresh
- 3 oregano sprigs, finely minced, fresh
- 3 parsley sprigs, finely minced, fresh
- 6 basil finely minced fresh leaves
- 1 rosemary sprig, finely minced, fresh
- lemon zest of 1
- lemon about 1/3 cup, juice of 2
- 5 garlic finely grated, cloves
- 1 cup extra virgin olive oil
- chicken breast up to 3 pounds
Instructions
- Finely grate the garlic into a large bowl.
- Next, zest in 1 lemon and squeeze in the juice of 2 lemons. Feel free to slice one of the lemons and add it to the bowl as well.
- Pour in the olive oil, fresh herbs, salt, and pepper.
- Whisk the ingredients together until they are combined and emulsified.
- Add the chicken to the bowl with marinade and mix thoroughly until it is completely coated in it.
- Cover with plastic and marinate it in the refrigerator for 12 to 48 hours.
Notes
- The marinade can be prepared up to 2 days in advance and kept refrigerated, but avoid freezing it to maintain quality.
- Marinated chicken can be refrigerated up to 48 hours or frozen for up to 3 months; thaw in the fridge before cooking.
- If chicken starts to burn on the grill or stovetop, transfer to a parchment-lined baking sheet and finish baking at 350°F until it reaches 165°F internally.
- This marinade also works well with pork, beef, or vegetables, offering flexible use beyond chicken.
- You can substitute 2 teaspoons of dried herbs if fresh herbs aren't available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 48g | 96% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 264mg | 11% |
| Potassium | 848mg | 18% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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