Italian Chicken Marinade (Recipe 132 of 150)

This was an interesting recipe. I wasn't at all sure what to expect with it and the bottom line was it was pretty darn good. 

A couple of things; be careful what pesto you buy. I usually make my own pesto, but laziness won out and I bought a bottle of Barilla pesto. Not the greatest pesto. In fact, it made this recipe very salty. I wish I had tasted the pesto before I put in the salt.  

I also almost didn't put in the tsp of basil. It seemed like the basil would have had enough basil. 

This was a good recipe, but again, not one I'd likely do again. Too many to try. 

Italian Chicken Marinade

Recipe from Carlsbad Cravings

Serves 3

• 3 medium chicken breasts, pounded to an even thickness
• 1/2 c basil pesto
• 2 T red wine vinegar
• 1 T balsamic vinegar (may sub red wine vinegar)
• 1 T lemon juice
• 1 tsp EACH dried basil, onion, powder, garlic powder, salt, dried oregano, dried rosemary (crushed)
• 1/2 tsp EACH paprika, pepper
• 1/4 tsp red pepper flakes

Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate at room temperature for 30 minutes or refrigerate up to 12 hours (the longer the better).

When ready to cook, remove chicken from the refrigerator and let rest 20-30 minutes before cooking.

TO GRILL CHICKEN:

Preheat grill to 400 degrees F with the lid closed, clean and grease grates.

Grill chicken undisturbed with the lid closed for 5-7 minutes per side, until chicken is cooked through. (Cook to 160 degrees F on an instant read thermometer, then allow to rest for 5 minutes to carryover to 165 degrees F.) Brush with additional pesto if desired.

TO COOK CHICKEN ON THE STOVE:

Heat 1 tablespoon olive oil in a large non-stick skillet or indoor grill pan over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side.

Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 160 degrees F on an instant read thermometer, then allowed to rest for 5 minutes to carryover to 165 degrees F. Brush with additional pesto if desired.

TO BAKE CHICKEN IN THE OVEN:

Preheat oven to 425 degrees F. Add chicken in a single layer to a lightly greased baking dish.

Bake the chicken for 14 to 16 minutes (for small/medium breasts that are about 5-6 ounces), 16 to 20 minutes (for medium/large breasts that are 7 to 9 ounces), or 20 to 25 minutes (for larger breasts). As always, I recommend using an instant read meat thermometer for the most accurate/juiciest chicken. Cook to an internal temperature of 160 degrees F, then allow to rest for 5 minutes to carryover to 165 degrees F. Brush with additional pesto if desired.