Description
This Italian Dressing Chicken Marinade recipe features tender chicken thighs marinated in a flavorful blend of white wine vinegar, garlic, extra virgin olive oil, and Italian herbs. The chicken is quickly cooked and served with fresh, thinly sliced zucchinis and mint leaves, making for a light, delicious, and healthy meal perfect for any occasion.
Ingredients
Scale
For the Dressing Marinade
- 4 1/2 tbsp white wine vinegar
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 1/2 tsp sugar
- 1 tsp salt
- Black pepper, to taste
- 1/2 tbsp olive oil
- 2 1/2 tsp mixed Italian dried herbs (basil, parsley, oregano, rosemary, thyme)
- 1 tsp dried red chili flakes (optional)
For the Chicken and Vegetables
- 750 g (1.5 lb) chicken thighs, boneless skinless, or breast (cut in half horizontally)
- 1 tbsp extra virgin olive oil
- 2 zucchinis, finely sliced into rounds using a mandolin
- 2 tbsp baby mint leaves or 1 tbsp sliced larger mint leaves
Instructions
- Prepare the Dressing Marinade: In a small jar, combine white wine vinegar, minced garlic, extra virgin olive oil, Dijon mustard, sugar, salt, black pepper, 1/2 tbsp olive oil, mixed Italian dried herbs, and optional red chili flakes. Shake well until all the ingredients are thoroughly blended to create a smooth dressing.
- Marinate the Chicken: Place the chicken thighs or breasts in a bowl or resealable bag and pour the prepared dressing marinade over them. Ensure all pieces are well coated. Let them marinate for at least 10 minutes to absorb the flavors thoroughly.
- Cook the Chicken: Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, then add the chicken to the hot skillet. Cook for about 4-5 minutes per side or until the chicken is cooked through and has a nice golden crust on the outside.
- Prepare and Serve: While the chicken cooks, slice the zucchinis thinly with a mandolin and chop or tear the mint leaves. Once the chicken is cooked, plate it alongside the zucchini slices and sprinkle with mint leaves. Serve immediately for a fresh and vibrant meal.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful results, but chicken breasts work as well.
- Marinate the chicken for longer (up to 2 hours) for more intense flavor, but 10 minutes is sufficient if pressed for time.
- You can omit the chili flakes if you prefer a milder dish.
- The zucchini slices can be eaten raw, providing a crisp, fresh contrast to the warm chicken.
- This dish pairs well with a light side salad or crusty bread.
