Basil Chicken Marinade

We marinate meat for two reasons; the marinade enhances the flavor of the meat, but more importantly, the marinade tenderizes the meat. This simple marinade does a great job on chicken breasts.

Basil Chicken Marinade

  • 1 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon chopped basil leaves
  • 1 Tablespoon finely chopped red onion
  • 2 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 1 clove garlic chopped

Mix together, and place in a gallon freezer bag with chicken breasts. Refrigerate for at least 3 hours.

Marinades work best on flat pieces of meat; slabs of meat that are the same thickness across the entire piece. This is so the penetration is even across the entire piece of meat. So, before we actually worry about the recipe for the marinade, we need to take action to flatten the chicken breast to be more even in thickness.
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The easiest way to flatten the chicken breast is to hammer it with the bottom of a heavy pot. To keep from making a mess, use either a plastic storage bag (open so the air doesn’t cushion the blow of the hammer) or a couple pieces of plastic wrap- one under and one over the chicken breast. Now that the breast is captured between two layers of plastic, bring the heavy pan’s bottom down hard on the breast. It takes a good amount of smashing to get the results where the high spots are reduced to the same level as the edges of the breast.

Now that the breast is flattened, slip it into a plastic storage bag and add the ingredients of the marinade. I find one fault with the ingredient list; it sounds like there is enough volume to do several breasts at a time. My experience was that I feel that the ingredients as listed would do a single chicken breast- about 8 ounces of chicken breast. And, I felt that I could do the single piece of meat in a quart freezer bag instead of the larger gallon size. I would double the recipe if I were doing more that a single breast or a gallon freezer bag.
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Because the tenderizing process is really a “cooking” process, I would limit the time I left the meat to marinate to not more than about 10 hours; certainly not over night. The acid (vinegar) in the marinate is acting on the meat just as when we make ceviche- the sea food “cooked” in lime juice. Too long of a marination will leave the surface of the meat mushy and the interior of the meat dry. Marinating draws moisture out of the meat. It is important to turn the freezer bag a few times so that all of the meat comes into contact with the marinade, and not just one surface.

That last paragraph makes marinating sound like a difficult task; it isn’t. That paragraph is mostly about the end cases of what is happening, and why the time period of marinating is important. It isn’t something to start and forget.
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I think marinating makes a difference. One way to test that and form your own opinion would be to cut the chicken breast in half, and only marinate half. Then, after marinating one half, cook both halves and make a taste test. Hopefully, you will see the difference I did, and enjoy the enhanced flavor the marinade gives to the meat.

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