Basil-Marinated Chicken Thighs
I was looking for a simple marinade for chicken thighs that used fresh basil (since I have loads of it). I found this easy basil-marinated chicken thighs recipe on the Food Network, which looked easy and delicious. This marinade gave the chicken a wonderful flavor that my entire family loved, and the chicken paired nicely with a caprese pasta salad, a cucumber salad, and some crusty bread. A simple, tasty, and easy meal–perfect for a busy weeknight!
Basil-Marinated Chicken Thighs
Ingredients:
- 5 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove of garlic, minced finely
- 1½ tbsp fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
How to Make Basil-Marinated Chicken Thighs
Make the marinade by whisking together the olive oil, vinegar, garlic, basil, sea salt, and freshly cracked pepper, to taste, in a zip-lock bag. Add the chicken thighs and shake to combine evenly. Refrigerate for 3-12 hours.
Remove the chicken from the refrigerator 20 minutes before cooking.
Heat a grill pan coated with cooking spray over medium-high heat.
Remove the chicken from the marinade and pat them dry with a paper towel. Season each chicken thigh with a bit of sea salt and freshly cracked pepper, to taste, on both sides.
Cook the chicken by placing the thighs on the hot grill pan and cooking them for 4 minutes. Flip over and cook for 4-5 minutes, until the chicken is cooked through.
Remove the chicken from the grill pan and let it rest for a few minutes before serving. Enjoy.
Equipment
- Grill Pan
Ingredients
- 5 boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove of garlic minced finely
- 1½ tbsp fresh basil chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the marinade by whisking together the olive oil, vinegar, garlic, basil, sea salt, and freshly cracked pepper, to taste, in a zip-lock bag.
- Add the chicken thighs to the marinade, seal the bag, and shake to combine evenly. Refrigerate for 3-12 hours.
- Remove the chicken from the refrigerator 20 minutes before cooking.
- Heat a grill pan coated with cooking spray over medium-high heat.
- Remove the chicken from the marinade and pat them dry with a paper towel. Season each chicken thigh with a bit of sea salt and freshly cracked pepper, to taste, on both sides.
- Cook the chicken by placing the thighs on the hot grill pan and cooking for 4 minutes.
- Flip over and cook for 4-5 minutes, or until the chicken is cooked through.
- Remove the chicken from the grill pan and let it rest for a few minutes before serving. Enjoy.
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Hmm… I think I want to try to cook this tomorrow. I will buy the ingredients now. Thanks
Delicious and easy. Really happy with this recipe. Marinated for 7 hours and thought it was perfect. Thank again for your wonderful recipes…
This was so simple and so tasty! I too have so much basil and this was perfect. I also added chives because I had an abundance growing in the garden. I usually use balsamic vinegar but the red was a nice change. Thank you!