Let's turn up the heat with my Spicy Arrabbiata Chicken Marinade—a bold, tomato-based blend inspired by the classic Roman arrabbiata sauce, complete with garlic, crushed red pepper, and olive oil.
This marinade is your shortcut to restaurant-quality flavor with minimal effort. Like most marinades, it starts with olive oil, herbs, and a splash of acid.
The acid helps tenderize the meat, while the herbs and oil lock in bold, juicy flavor.
Craving more bold, healthy Mediterranean chicken? Don’t miss my Za’atar Chicken Thighs with Tahini Garlic Sauce—juicy, herby, and made for drizzling.
Marinade Details
Start by adding olive oil, tomato sauce, chopped onion, garlic, crushed red pepper, balsamic vinegar, honey, and fresh basil to a mixing bowl.
Whisk everything together until it’s well combined and the flavors start to come alive.
Before You Marinate
Before introducing the chicken to the marinade, remove ½ cup and set it aside. In a small saucepan over medium-low heat, simmer the arrabbiata sauce until the onions are tender and thicken slightly, about 5 to 7 minutes.
Place your chicken in a zip-top bag or shallow dish and pour the marinade over the top—making sure every piece is fully coated.
Seal it up and let it chill in the fridge for at least an hour (or overnight if you’ve got time).
Oven-Baked Chicken
For juicy, flavorful chicken baked in the oven, preheat to 375°F and arrange the marinated chicken on a sheet pan. You can bake it directly with the marinade for a saucy finish, or drain off the excess for crisper edges—just pat the chicken dry with a paper towel first.
Bake for 25–30 minutes, or until it hits 165°F internally, then let it rest before slicing.
Grilled Chicken
If you're firing up the grill, preheat it to medium-high and lightly oil the grates to prevent sticking. Add the marinated chicken (discarding any extra marinade) and grill for 6–8 minutes per side, or until cooked through.
Let it rest for a few minutes before serving—this step locks in the juices and keeps the chicken tender.
Serve your arrabbiata chicken with a crisp cucumber and tomato salad for cooling crunch and bright acidity. Add a side of cacik (Turkish cucumber-yogurt sauce) to bring in a creamy, herby contrast.
Mezze-Style Serving Suggestion:
Build a colorful Mediterranean spread around your arrabbiata chicken with these flavor-packed sides:
- Smoky Muhammara with Pomegranate Mint – a creamy, smoky dip with sweet-tart notes
- Turkish Bulgur Soup – hearty, comforting, and tomato-forward
- Red Cabbage Salad with Greek Dressing – crunchy, tangy, and vibrant
- Authentic Kisir (Turkish Bulgur Salad) – bold, herby, and loaded with texture
- Spanakopita Quesadillas – flaky, cheesy, and perfect for dipping
- Tender Mediterranean Cauliflower Salad – hearty and herbed with olive oil and lemon
- Fattoush Salad – crispy pita, fresh herbs, and citrusy dressing
Spicy Arrabbiata Chicken Marinade
A bold, tomato-based marinade made with garlic, red pepper flakes, balsamic vinegar, and fresh basil.
- Prep Time: 10 minutes (not including marinating time)
- Cook Time: 12–14 minutes
- Total Time: 22–24 minutes (using stovetop method)
- Yield: Serves 4
- Category: Marinades
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- ½ cup finely diced onion
- 4 cloves garlic, chopped
- 1 + ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 teaspoons Aleppo pepper or crushed red pepper flakes
- 1 (15 oz) can of tomato sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- ¼ cup packed basil leaves, chopped
- Fresh basil leaves for serving
Instructions
- Add all of the ingredients to a bowl and whisk until well combined.
- Before adding the chicken, scoop out about ½ cup of the marinade and set it aside—this makes an excellent dipping sauce. To cook the sauce down, simply warm it in a small saucepan over medium-low heat for 5 to 7 minutes, until the onions are tender and the sauce thickens slightly.
- Season the chicken with salt and pepper, then place it in a resealable bag or a shallow dish and pour the remaining marinade over it. Use tongs, if needed, to coat each piece of chicken in the marinade.
- Cover and refrigerate for at least 60 minutes—or overnight if you want the flavor to really soak in.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the marinated chicken (letting any excess marinade drip off) and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing. For extra flavor, serve with some of the simmered arrabbiata dipping sauce on the side.
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