Description
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 sweet soy sauce.
Ingredients
Units
Scale
Marinade
- 1/4 cup soy sauce, low sodium
- 1/2 cup rice wine or white vinegar
- 1/2 cup granulated sugar or sugar substitute
- 1 teaspoon garlic paste
- 1 tablespoon all purpose chicken seasoning *
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup olive oil
- large handful basil, stems removed
This is enough marinade for:
- 1 1/2 pounds chicken legs
- 1 pound boneless breasts
Instructions
- Wash and pat dry the basil. Place in mini food processor and pulse to a finely minced texture.
- Add remaining ingredients, except oil and pulse to combine.
- Pour in oil and blend to thoroughly mix together.
- Place chicken in a large, shallow casserole dish. Pour marinade over chicken. Cover with plastic wrap and store in refrigerator until ready to use, at least 2 hours up to 8 hours.
- When ready to use, drain marinade and discard. Pat chicken dry before baking, frying or grilling.
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.
*Taste the marinade and add more basil to up that herb's flavor. Add a bit more sugar or vinegar to adjust the marinade's taste.
*The nutrition calculations allows for about 2 tablespoons absorbed into the chicken. The remainder of the basil marinade should be discarded and not reused.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 5g
- Sodium: 200mg
- Fat: 3.8g
- Carbohydrates: 5g
- Fiber: 0
- Protein: 0.3g
- Cholesterol: 0mg