Italian Dressing Chicken Marinade is an Italian Chicken Marinade that doubles as a salad dressing! This is one of my tricks for easy midweek meals and it's a highly effective method to make delicious meals with less effort. I've made a zucchini side salad here, but feel free to use the dressing for ANY salad you want!
Course: Barbecue, BBQ, Chicken, Grill
Cuisine: American-Italian, Italian
Keyword: Italian chicken marinade, Italian Dressing Chicken Marinade
Author: Nagi | RecipeTin Eats
4 1/2tbspwhite wine vinegar(Note 1)
2tbspextra virgin olive oil
2 1/2tspmixed Italian dried herbs(either a packet mix or mix herbs like basil, parsley, oregano, rosemary and thyme)
1tspdried red chili flakes(optional)
750 g / 1.5lbchicken thighs, boneless skinless, or breast(cut in half horizontally)
1tbspextra virgin olive oil
2zucchinis, finely sliced into rounds using a mandolin
2tbspbaby mint leaves, or 1 tbsp sliced larger mint leaves
Place the Dressing Marinade ingredients in a small jar and shake well to combine.
Put the Marinated Chicken ingredients in a bowl or ziplock bag and add 5 tablespoons of the Dressing Marinade.
Massage / mix to coat the chicken. Set aside for marinade for at least 20 minutes, ideally 3 hours or up to 24 hours.
Grill/BBQ: You shouldn't need any oil, but if you are concerned, brush your grill with oil. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side. (Cook breast for less)
Stove: Preheat 1/2 tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.
When the chicken is cooked, remove it from the grill/fry pan onto a plate, loosely cover with foil and set aside for 10 minutes.
Serve the chicken with the zucchini salad and toasted bread.
Salad & Dressing:
Add the 1 tablespoon of olive oil (from the Zucchini Side ingredients) into the jar with the remaining Dressing Marinade and shake well. Set aside.
Toss the zucchinis and mint with the Dressing Marinade.
1. You can substitute with chardonnay or apple cider vinegar, or lemon juice. Or even rice vinegar! You just need a vinegar that is not as harsh as ordinary white vinegar.2. This can be made with breast fillets too, but just be careful with the cooking time as you don't want to overcook it. Dry chicken breast is not pleasant!3. Nutrition per serving assuming 4 servings.