I can’t tell you how many times I’ve made this marinade for chicken breast. I usually let the chicken sit overnight till dinner the next day or in the morning till dinner that night. Something about the red wine vinegar really tenderizes the chicken. The fresh basil really shines through the recipe and works great with an Italian side dish. Mike isn’t a big chicken fan because of how it can get so dry when being cooked BUT this recipe he loves. It is absolutely tasty and keeps the chicken very moist. I found the recipe from Pam at For The Love of Cooking. She uses skinless chicken thighs instead but it clearly works with skinless chicken breast as well.
Grill Basil Marinated Chicken Breasts
Adapted from For The Love of Cooking
3-4 boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil (I used a garlic oil)
1 tablespoon red wine vinegar
1 clove garlic, minced finely
1 1/2 tablespoon fresh basil, chopped
Sea salt and freshly ground pepper, to taste
In a zip lock bag add the oil, vinegar, garlic, basil, salt and pepper. Whisk together and gently place the chicken in the bag. Close the bag and squish everything together. Place in the fridge for 3-12 hours under a plate incase there is a hole.
Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat an indoor grill pan or your outdoor grill. Cook chicken over a medium-high heat and season with salt and pepper, if needed. Cook chicken till juices run clear and no longer pink in the middle. Rest meat for 5 minutes before serving.