Description
A bold, tomato-based marinade made with garlic, red pepper flakes, balsamic vinegar, and fresh basil. Marinade is good for 2-4 pounds of chicken.
Ingredients
Units
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- 2 tablespoons olive oil
- 1/2 cup finely diced onion
- 4 cloves garlic, chopped
- 1 + 1/2 teaspoons sea salt
- 1/2 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
- 1/4 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.
- Prep Time: 10 minutes (not including marinating time)
- Cook Time: 12–14 minutes
- Category: Marinades
- Method: Stovetop
- Cuisine: Mediterranean