Basil Chicken Marinade

Basil Chicken Marinade takes advantage of summer's overflow of my garden's basil.  This marinade is so flavorful with fresh herbs, a variety of seasonings and the addition of slightly sweetened soy sauce and vinegar for a bit of a tang.

Marinades make everything better!! I use them on meats, seafood and vegetables, like my Marinated Asparagus. Not only will you tenderize the meat due to the acid (citrus or vinegar) but the meat or chicken will get extra caramelized with the bit of sugar in the recipe. And talk about flavor!!!

I can't remember the last time I ever grilled beef or poultry without a marinade because it makes everything so delicious. Some of our favorite chicken marinades are Spicy Chicken Marinade, which has a bit of a kick from Sriracha, Broiled chicken thighs which has a lemon herb marinade and Baked Thin sliced breasts with an Italian herb marinade.

Ingredients for Basil Marinade

Ingredient Substitutions & Variations

• Chicken - You can use all drumsticks, thighs or all breasts. If you use boneless thighs or breasts, you don't have to marinate the chicken as long. I think 1 hour would be plenty since the meat is thinner and will absorb faster.
• Vinegar-use white wine vinegar instead of rice wine. I would suggest ⅓ cup instead of ½ since the rice wine is milder. Balsamic vinegar marinades are stronger in flavor so use less as well.
• Spices-Add some of your favorites; thyme, rosemary oregano or sage. Use these instead of the all purpose chicken seasoning. Garlic powder can be substituted for the garlic paste.

How to make Basil Chicken Marinade

Step 1: Add all basil marinade ingredients, except oil, into a mini food processor or mini blender. Pulse until basil is minced. Pour in oil and blend until combined.

Step 2: Place chicken in a shallow casserole or dish. Pour marinade over chicken. Cover with plastic wrap and store in refrigerator to marinate at least 2 hours.

Step 3: Drain and discard the marinade. Pat chicken dry before cooking.

Recipe Testing Notes

• If you don't have a mini food processor or bullet, you can finely mince the basil with a sharp knife and whisk the ingredients together in a bowl. It will just take a bit longer to combine.
• I never recommend saving the marinade, even if you boil it to reuse. I just don't like taking the chance for any cross contamination.
• In my experience, 8 hours is maximum for bone-in chicken pieces to marinate. And 2 hours is maximum for boneless. After that time, the chicken can get mushy and also might take on a more salty flavor from the soy sauce.

If you tried this recipe, I'd love to hear how you liked it. Leave a comment or send an email. Try some of our steak marinades with your next dinner.