Crispy Baked Basil Chicken Recipe Is Full of Fresh Flavors (8 Ingredients) by Donna John
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Because it's still hot in October (sigh), my basil plants are still producing. While pesto is one of my favorite things, I've made my weight in pesto this year, so I was in search of other ways to use fresh basil. After finding several recipes that I liked parts of, I decided to get creative and combine a few to make a new baked chicken recipe. That was when this crispy baked basil chicken recipe was born!
This farm-to-table recipe uses lots of fresh basil and other interesting ingredients that creates a juicy, moist, crispy chicken full of exciting flavors. To make this low-carb and high-protein chicken recipe you only need a few ingredients. Here is your shopping list: bone-in chicken thighs (read about the health benefits of protein), olive oil, rice vinegar, soy sauce, Worcestershire sauce, fresh basil (check out the health benefits of basil), fresh garlic, honey, salt and black pepper.
Cooking Tip: Marinate the chicken for as long as you can. I gently lifted the skin from meat to ensure the marinade got under the skin.
The Italian-inspired chicken is marinated then baked along with the marinade, resulting in a delicious chicken dinner. The chicken thighs are delicious for dinner served over rice, quinoa or potatoes to soak up the basil sauce. I served mine with quinoa, lima beans and fresh carrots.
Cuisine: Italian / American
Prep Time: 10 minutes
Marinating Time: 1 hour
Cook Time: 30 to 40 minutes (ovens vary)
Total Time: 1 hour and 50 minutes
Servings: 5
Ingredients
Chicken
- 4 - 6 bone-in chicken thighs
Marinade
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Worcestershire sauce
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1 tablespoon honey
Here's how to make it:
- Put the marinade ingredients into a blender. Season with salt and pepper. (You could use maple syrup instead of honey.)
- Blend until smooth.
- Put the chicken pieces into a plastic food storage bag or shallow dish. Pour the marinade over the chicken. Squish the bag or toss to thoroughly coat the chicken. (You could use any part of the chicken, but it will affect cooking time.)
- Marinate in the refrigerator for 1 hour and up to overnight.
- When ready to cook, put the chicken and marinade into a baking dish. Season the top of the chicken with salt and black pepper, if desired. (I used my round Le Creuset baking dish, but any baking dish that will hold all the chicken works fine.)
- Bake in a preheated 375-degree F oven for 30 to 40 minutes, or until chicken is cooked through and crispy. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
- Serve. Store any leftovers covered in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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