Can I use this marinade for other meats besides chicken?

Absolutely! This versatile marinade works wonderfully with pork chops or tenderloin, and even heartier fish like swordfish or tuna steaks. For beef, I'd recommend adding a bit more garlic and rosemary to stand up to the stronger flavor of the meat.

Is it necessary to use a food processor for this recipe?

While a food processor creates the smoothest blend that coats the chicken perfectly, you can finely chop all herbs by hand and whisk the ingredients together. The texture will be chunkier but the flavors will still be fantastic. A blender works great too!

How long is too long to marinate chicken?

After about 24 hours, the acidic components in the marinade (wine) can begin breaking down the protein too much, resulting in mushy texture. For best results, aim for 4-24 hours of marination time.

Can I cook this chicken in the oven instead of grilling?

Definitely! Bake marinated chicken at 425°F (220°C) for about 20-25 minutes (for breasts) or until the internal temperature reaches 165°F (74°C). You'll miss some of the smoky char from grilling, but the herb flavors will still shine through beautifully.

Grilled Chicken Marinade Recipe

Description

An aromatic and flavorful grilled chicken marinade designed to elevate your favorite poultry dishes. Packed with fresh herbs, olive oil, and a touch of cayenne for a subtle kick, this marinade ensures juicy, tender, and savory grilled chicken every time. Perfect for both weeknight dinners and weekend gatherings!

Ingredients

Units Scale

Marinade

1/4 cup olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1/4 cup fresh parsley (approximately 8-10 stems)
8–10 fresh basil leaves
3 sage leaves
1 sprig thyme
1/2 sprig rosemary (just the needles)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

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Instructions

Prepare the Marinade
Add all the ingredients for the marinade into a food processor or blender. Blend until the mixture is creamy and well combined.
Marinate the Chicken
Place your chicken pieces in either a large ziploc bag or a covered dish. Pour the marinade over the chicken, ensuring all pieces are coated. Refrigerate for at least one hour, ideally overnight, to allow the chicken to fully absorb the flavors.
Cook the Chicken
Remove the chicken from the refrigerator and grill, bake, or cook as desired. The marinated chicken pairs beautifully with rice, salads, or vegetables.

Notes

For a non-alcoholic version, substitute red wine with a mix of chicken broth and a splash of wine vinegar.
Dried herbs can be used instead of fresh ones if they’re not available, though fresh herbs deliver a more vibrant flavor.
Add variations by including sun-dried tomatoes, olives, or fennel seeds to the marinade for an extra layer of depth.
This marinade works well with other proteins like turkey or pork.

Nutrition

Serving Size: 2 tablespoons
Calories: 120
Sugar: 0g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg