Tuscan Chicken Marinade
In just 5 minutes you can mix up this rich and flavorful Tuscan Chicken Marinade! A simple blend of sundried tomatoes, garlic, fresh herbs, and Parmesan cheese creates a zesty sauce that will completely transform your dinner!
Servings 1 cup
- ¼ cup sundried tomatoes packed in oil plus ¼ cup of the oil from the jar
- ¼ cup warm water
- ¼ cup red wine vinegar
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- ¼ cup loosely packed fresh basil leaves
- 1 tablespoon fresh oregano leaves
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- Chicken for marinating I used about 1 lb. boneless, skinless chicken breasts
Place all marinade ingredients in a blender or food processor and puree until thick and completely combined.
Pour ¾ cup of the marinade into a large zip-top bag. Reserve about ¼ cup of marinade for serving. Add chicken pieces to the bag and marinate for at least 30 minutes (or overnight).
You can grill, bake, or roast the marinated chicken. I prefer a grill (especially when the weather is nice).
To grill the chicken, preheat a grill or indoor grill pan over medium-high heat.
Remove the chicken from the bag and discard the marinade.
Place chicken on the hot grill and allow to cook (without moving) for about 5 minutes. Once you can see that the chicken is starting to cook through and turn opaque, flip the meat over and cook on the other side for another 3-4 minutes. Cooking time will vary depending on the size of your chicken.
Remove the chicken from the grill when it reaches an internal temperature of between 150-160F (65-71C). Allow the meat to rest for about 5 minutes before slicing. The temperature will rise as the meat rests, which is exactly what you want!
Cooking for Two? You can prepare this marinade in advance and just use a portion of it to marinate 2 chicken breasts. I like to save the extra marinade to use on salads or on sandwiches throughout the week!
Want to Prep Ahead? This marinade will keep in an airtight container in the refrigerator for up to one week. You can also cook the chicken in advance so that you have cooked protein on hand to slice and serve in sandwiches, wraps, or on salads throughout the week.
Tip: I like to double the marinade recipe and set aside half of it in the refrigerator to use as salad dressing throughout the week.
Serving: 1tablespoon | Calories: 66.9kcal | Carbohydrates: 0.6g | Protein: 0.3g | Fat: 7.3g | Saturated Fat: 1.1g | Cholesterol: 0.2mg | Sodium: 25.5mg | Fiber: 0.1g