If you’re a lover of Italian flavors like basil and lemon, you’ll love this Italian chicken marinade recipe.
Pin this now to find it later
Pin It
Chicken Marinade Recipes
Cilantro Lime Chicken Marinade
Chicken Marinade Recipes
Jerk Chicken Marinade
Chicken Marinade Recipes
Asian Chicken Marinade
Chicken Marinade Recipes
Greek Chicken Marinade
How to Make an Italian Chicken Marinade
- Mix Together the Italian Marinade. Whisk olive oil, vinegar, lemon zest, lemon juice, garlic, thyme, oregano, basil, sugar, salt, pepper, and red pepper flakes until blended.
- Marinate the Chicken. Add chicken thighs, coat well, cover, and refrigerate 2–4 hours or overnight.
- Grill or Bake. Bring chicken to room temp, then grill 5–6 minutes per side until golden and cooked through (165°F). Rest before serving.
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Mix the marinade up to 2 days ahead, cover, and refrigerate. Marinate chicken for a minimum of 2 hours or up to overnight before cooking.
To Store: Refrigerate marinated chicken for up to 2 days prior to cooking. Once cooked, store chicken in an airtight container in the fridge for up to 4 days.
To Freeze: Place chicken and marinade in a freezer bag, press out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
Pin this now to find it later
Pin ItItalian Chicken Marinade
If you're a lover of Italian flavors like basil and lemon, you'll love this Italian chicken marinade recipe.
Ingredients
- 1 ½ pound boneless and skinless chicken thighs
- ½ cup extra-virgin olive oil
- 1/3 cup red or white wine vinegar
- 1 tsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 4 garlic cloves, peeled and minced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 1 tsp red pepper flakes, or to taste
Instructions
- In a large bowl, combine olive oil, vinegar, lemon zest, lemon juice, garlic, thyme, oregano, basil, sugar, salt, black pepper, and red pepper flakes. Whisk or mix well until fully blended.
- Add the chicken thighs and toss to coat them completely in the marinade. Cover the bowl, then refrigerate for at least 2–4 hours, or overnight for deeper flavor.
- Remove chicken from the fridge about 30 minutes before grilling to let it come to room temperature.
- Preheat your grill to medium-high heat and lightly oil the grates. Shake off excess marinade and place the chicken on the grill.
- Grill for 5–6 minutes per side, or until the chicken is golden and charred in spots, and reaches 165°F internal temperature.
- Let the chicken rest for a few minutes before serving.
Like this recipe?Leave a comment and review below!
