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italian chicken marinade

Best Italian Chicken Marinade

Delicious Best Italian Chicken Marinade recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 cups of marinade
Calories: 2350
Ingredients Method

Ingredients
  

For the marinade
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 2 tsp dried oregano
  • 4 cloves garlic, freshly minced
  • 1/2 large shallot, finely minced
  • 1 lemon, zested
  • 3 tbsp fresh lemon juice
  • 3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 1/4 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp honey
  • 1/2 tsp crushed red pepper flakes
For the main dish
  • 3 lb chicken, cut into 1-inch strips

Method
 

  1. In a bowl or blender, combine the dried basil, thyme, rosemary, oregano, minced garlic, minced shallot, lemon zest, fresh lemon juice, red wine vinegar, kosher salt, cracked black pepper, honey, and crushed red pepper flakes. Mix these ingredients together thoroughly to distribute the herbs and spices evenly. This creates an aromatic foundation that will infuse the chicken with deep, layered Italian flavors.
  2. Slowly drizzle the extra virgin olive oil into the marinade mixture while stirring continuously until the ingredients are well combined and smooth. I like to use quality olive oil here since it's a main component—it carries the flavor and helps the marinade coat the chicken evenly. If using a blender, pulse gently as you add the oil to create a cohesive, balanced marinade.
  3. Place the chicken strips into a large bowl or resealable plastic bag and pour the prepared marinade over them, ensuring all pieces are well coated. Stir or shake to distribute the marinade evenly, then cover the bowl or seal the bag. Refrigerate for 2 to 48 hours—I find that even 4 hours gives good flavor, but overnight is ideal for deeper seasoning. The longer marinating time allows the acids and aromatics to penetrate and tenderize the meat.
  4. Remove the chicken from the refrigerator 10-15 minutes before cooking to bring it closer to room temperature for even cooking. Heat oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken strips and cook for 6 to 7 minutes per side until golden brown and cooked through. White meat should reach an internal temperature of 165°F, while dark meat should reach 175°F.
  5. If grilling instead, preheat your grill to 325°F–350°F. Remove chicken from the marinade, allowing excess marinade to drip off. Place the strips on the grill with the lid closed and cook for 6 to 7 minutes per side. Check doneness by inserting a meat thermometer: white meat should reach 165°F and dark meat 175°F.
  6. Transfer the cooked chicken to a clean plate and let it rest for 3 to 4 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each piece tender and flavorful rather than dry. Serve warm as part of a salad, with pasta, or alongside roasted vegetables.