Description
A vibrant and flavorful Italian marinade recipe that infuses chicken breasts with a zesty blend of pesto, red wine vinegar, balsamic vinegar, lemon juice, and classic Italian herbs and spices. Perfect for grilling, baking, or stovetop cooking, this easy marinade ensures juicy, herbaceous chicken perfect for any meal.
Ingredients
Scale
Chicken
- 3 medium chicken breasts, pounded to an even thickness
Marinade
- 1/2 cup basil pesto
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar (may substitute red wine 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
Instructions
- Prepare the marinade. In a 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. Mix well to create a balanced and flavorful marinade.
- Marinate the chicken. Place the pounded chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for 4 hours to allow the flavors to infuse, turning occasionally for even marination.
- Cook the chicken. Remove the chicken from the marinade and cook using your preferred method: grill over medium heat for 6-8 minutes per side until fully cooked, bake in a preheated oven at 375°F for 20-25 minutes, or cook on the stovetop in a skillet over medium heat for 6-8 minutes per side until internal temperature reaches 165°F.
- Rest and serve. Let the cooked chicken rest for 5 minutes before slicing or serving. This helps retain juices and ensures maximum flavor. Serve alongside roasted asparagus, risotto, pasta, mashed potatoes, or incorporate into salads, wraps, or sandwiches for a fresh and vibrant meal.
Notes
- For best results, marinate the chicken for at least 4 hours, but up to overnight to maximize flavor and tenderness.
- The pesto adds a secret boost of flavor but can be omitted if unavailable, though it is highly recommended.
- Substitute red wine vinegar for balsamic vinegar if preferred or on hand.
- Adjust red pepper flakes to taste for desired spiciness.
- Cook chicken to an internal temperature of 165°F for safety and optimal juiciness.
- Leftover marinated chicken can be sliced and used cold in salads or sandwiches.
- Use fresh herbs if available for brighter flavor, adjusting quantities accordingly.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
