Best Marinated Italian Chicken Recipes

ITALIAN MARINATED CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours.
• Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

ITALIAN MARINATED CHICKEN

Steps:

• Pour 1/4 cup of the dressing over chicken in shallow dish or sealable plastic bag; cover dish, or seal bag.
• Refrigerate 30 minutes to marinate. Remove chicken from marinade; discard marinade.
• Preheat broiler. Place chicken on rack of broiler pan. Broil 4 to 6 inches from heat 7 to 9 minutes on each side or until cooked through, turning and brushing occasionally with the remaining 1/4 cup dressing. Serve with hot cooked rice, if desired.

MARINATED ITALIAN CHICKEN

Steps:

• Place chicken breasts in a shallow pan; pour dressing over. Marinate for 15 minutes. Place chicken on rack of a broiler pan. Broiler for 5-7 minutes on each side or until juices run clear.

MARINATED ITALIAN CHICKEN

Steps:

• In a shallow dish (or ziplock bag), pour 1/2 cup of Italian dressing over chicken.
• Cover and marinate in refrigerator for up to 3 hours.
• Pre-heat oven to 425.
• Remove chicken and discard marinade.
• Add remaining 1/2 cup Italian dressing to chicken.
• Bake at 425 for 20 minutes or until chicken is no longer pink.

ITALIAN BEER MARINATED CHICKEN

Steps:

• Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
• Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
• Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
• Use preferred method to cook chicken on low heat.

ITALIAN MARINATED BARBECUED CHICKEN

Steps:

• In a medium mixing bowl, combine all ingredients (except chicken) and whisk thoroughly.
• In a wide, shallow re-sealable dish, arrange chicken pieces in one layer (Note: A gallon-sized baggie could be used instead).
• Pour marinade over chicken pieces and cover dish.
• Marinate refrigerated for 2-24 hours, occasionally turning chicken pieces for full coverage.
• Preheat grill to medium-high heat.
• Grill chicken for 20-30 minutes, turning and basting with marinade every five minutes, until cooked through. Chicken is cooked through when a fork pierced through the thickest part releases clear juice, or the internal temperature reaches 170°F.
• Serve and enjoy!

ITALIAN MARINATED CHICKEN WITH RED POTATOES

Steps:

• To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.

SEARED ITALIAN MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL

Steps:

• To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
• Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
• To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
• Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
• Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
• Note: Cook time does not reflect marinating time of at least 8 hours.

ITALIAN MARINATED CHICKEN WITH RED POTATOES

Steps:

• To make the marinade, mix the lemon juice, oil, vinegar, chile flakes, oregano, garlic and sprinkle with salt and pepper in a small bowl. In a plastic bag or airtight container, add the chicken pieces, potatoes, carrots and onions. Add the marinade to bag, toss well to coat evenly, and refrigerate 1 to 10 hours.
• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots and onions in a single layer in a large glass baking dish. Transfer the chicken and place on top of the vegetables. Drizzle all the marinade from the bag over the chicken. Roast the chicken until it's cooked through, or an instant-read thermometer registers 165 degrees F, about 40 minutes. Cover the chicken and let rest for 5 minutes before serving.