italian chicken marinade

Italian Dressing Chicken Marinade is an Italian Chicken Marinade that doubles as a salad dressing! This is one of my tricks for easy midweek meals and it's a highly effective method to make delicious meals with less effort. I've made a zucchini side salad here, but feel free to use the dressing for ANY salad you want!

Italian Dressing Chicken Marinade

tbsp white wine vinegar ((Note 1))

garlic

tbsp extra virgin olive oil

tbsp dijon mustard

tsp sugar

salt

Black pepper

olive oil

tsp herbs

tsp dried red chili flakes ((optional))

g / 1.5lb chicken thighs, boneless skinless, or breast ((cut in half horizontally))

zucchinis

tbsp baby mint leaves (, mint

Place the Dressing Marinade ingredients in a small jar and shake well to combine.

Put the Marinated Chicken ingredients in a bowl or ziplock bag and add 5 tablespoons of the Dressing Marinade.&nbsp;

Massage / mix to coat the chicken. Set aside for marinade for at least 20 minutes, ideally 3 hours or up to 24 hours.

Marinade Chicken:

Grill/BBQ: You shouldn't need any oil, but if you are concerned, brush your grill with oil. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side.&nbsp;(Cook breast for less)

Stove: Preheat 1/2 tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.&nbsp;

When the chicken is cooked, remove it from the grill/fry pan onto a plate, loosely cover with foil and set aside for 10 minutes.

Serve the chicken with the zucchini salad and toasted bread.

Cook Chicken:

Add the 1 tablespoon of olive oil (from the Zucchini Side ingredients) into the jar with the remaining Dressing Marinade and shake well. Set aside.

Toss the zucchinis and mint with the Dressing Marinade.

Salad &amp; Dressing:

This simple Italian Chicken Marinade packs zesty, herb-filled flavor while tenderizing the meat for an unforgettable meal.

Italian Chicken Marinade

basil leaves (about 1 tablespoon minced)

thyme leaves

rosemary sprig (about 1 tablespoon minced)

dry oregano

garlic cloves

½ peeled finely grated shallot

lemon

juice of 1 lemon (about 3 tablespoons)

red wine vinegar

olive oil oil

pepper

chicken

Add all the ingredients but the oil and chicken to a medium-sized bowl.

Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.

Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.

Marinate it in the fridge for 2 to 24 hours. You can push it to 48 hours if you have to.

Bowl Procedures:

For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral flavored oil, as olive oil can turn bitter when blending.

Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.

Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.

Blender Procedures:

To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high and then place the chicken in and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.

To Grill: Preheat the grill to medium to medium-high, which is about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut.  On the first seared side, I like to give it a 90-degree rotation halfway through just to give it those coveted grill marks. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.

Cooking Procedures:

WOW!!!  a very delicious Marinade. This is flavor packed and easy to put together. I do the 2 gallon Ziplock Bah method and the put it in a bowl covered in the Fridge for 8 hours.  So delicious.  You really don't even need a Sauce or a Glaze on the Chicken it's so good.

https://www.youtube.com/watch?v=qEt9hNWw-us&t=700s

Here are 6 incredibly easy-to-make marinades that come together in 5 minutes or less. Watch the video for tips and see how you can use the cooked marinated chicken. 

Chapters:
0:00 - Greek Marinade
3:42 - BBQ Marinade
5:50 - Fajita Marinade
7:43 - Asian Marinade
9:28 - Balsamic Marinade
11:39 - Italian Marinade
13:07 - How to Pan Sear
13:28 - How to Grill

→ Recipe: PRINT THIS RECIPE: 
Greek Chicken: https://www.billyparisi.com/greek-chicken-marinade/
Balsamic Chicken: https://www.billyparisi.com/balsamic-chicken-marinade/
Italian Chicken: https://www.billyparisi.com/italian-chicken-marinade/
Asian Chicken: https://www.billyparisi.com/asian-chicken-marinade/
Chicken Fajita: https://www.billyparisi.com/chicken-fajita-marinade/
BBQ Chicken: https://www.billyparisi.com/the-best-chicken-marinade-recipe/

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→ Ingredients
Greek Chicken: 
• juice of 2 lemons, about 6 tablespoons
• zest of 2 lemons
• 8 finely grated garlic cloves
• ½ teaspoon smoked or sweet paprika
• ½ peeled finely grated shallot
• 1 tablespoon of dry oregano
• 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Balsamic Chicken: 
• 2 finely grated garlic cloves
• ½ peeled finely grated shallot
• ½ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons packed light brown sugar
• 2 tablespoons finely minced fresh basil
• 1 tablespoon finely minced fresh rosemary
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Italian Chicken: 
• 3 finely minced fresh basil leaves, about 1 tablespoon minced
• 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
• finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
• 2 teaspoons dry oregano
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• zest of 1 lemon
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons red wine vinegar
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• up to 3 pounds of chicken – breast, thighs, drums, or wings

Asian Chicken: 
• 4 finely grated garlic cloves
• 1 to 1 ½ peeled finely grated piece of fresh ginger
• ½ peeled finely grated shallot
• ¼ cup Soy sauce
• 2 tablespoons oyster sauce
• Juice of 1 orange, about 3 to 4 tablespoons
• 1 tablespoon Shaoxing wine
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• ¼ cup Neutral oil
• ¼ cup Sesame oil 
• 1 to 1 ½ teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Chicken Fajita:
• 2 teaspoons dry oregano
• 2 teaspoons chili powder
• ½ teaspoon ground coriander
• 2 teaspoons ground cumin
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• Zest of 2 limes
• Juice of 3 limes, about 6 tablespoons
• 2 tablespoons of honey
• ½ cup Olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

BBQ Chicken:
• 1 peeled and finely grated yellow onion
• 5 finely grated garlic cloves
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons Dijon mustard
• 2 tablespoons granulated sugar
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• ½ cup white wine
• 2 tablespoons finely minced fresh thyme
• ½ cup neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

6 EASY Chicken Marinades That ACTUALLY Taste Good

Top 2 italian chicken marinade recipes from across the web

The most viewed italian chicken marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Italian Dressing Chicken Marinade

Italian Chicken Marinade

Top 2 italian chicken marinade recipes from across the web

The most viewed italian chicken marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Italian Dressing Chicken Marinade

Italian Chicken Marinade

The most viewed italian chicken marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine