Marinated Basil Chicken on a bed of spaghetti on a ceramic plate. There is a salad and a cup of tea behind it.

Marinated Basil Chicken

One of my favorite herb-infused go-to meals is Marinated Basil Chicken, baked in the oven and then served over a bed of pasta.  You’ll need to marinate the chicken for at least 8 hours, or use vacuum marination to speed up the process to less than 30 minutes.

Marinated Basil Chicken is one of those meals that I could eat once a week. This tender chicken can be under in so many ways – served over pasta, sliced into strips to top your favorite salad, diced up to use in a zesty fried rice, or just eaten plain as a keto-friendly entree.

Start with succulent chicken thighs, and then tenderize and marinate them to give a melt in your mouth texture.  The longer your marinate them the more flavor will be infused into the meat.  I recommend marinating for at least 8 hours in an airtight plastic bag in the fridge, but an alternative is to use a vacuum marinator to pull the marinate right into and through your tenderized chicken thighs.

In Japan, the word tori means bird and the word momo means thigh, so torimomo is chicken thigh and you can find huge boneless torimomo pieces in every grocery store.  Use nice large thighs if you can find them and rest assured that the process of marinating and tenderizing your meat is going to yield the most delicious melt-in-your-mouth chicken that you have ever eaten.

This marinade complements the chicken perfectly using plenty of fresh herbs including basil, thyme and scallions, sharp Parmesan cheese, salt, pepper and olive oil.  Running the marinade ingredients through a food processor ensures that your marinate has the perfect texture when it goes onto your chicken.

After marinating, simply pop the chicken, marinade and all, into a hot oven and bake it for about 25 minutes. If you want crispy skin, simply flip the chicken and broil for another 10 minutes or until the skin is crispy to your liking.

Marinated Basil Chicken goes great over a dish of pasta and the leftover marinate from the oven along with the drippings can be mixed into the pasta as an amazing basil chicken pesto.

Give this amazing entree a try and let me know what you think in the comments section, below.



Marinated Basil Chicken

Herb marinated crispy chicken infused with the taste of fresh basil and thyme, baked in the oven and then finished in the broiler, is super easy to prepare at home.  Use a vacuum marination to prepare the chicken for cooking in less than 30 minutes.

8 hours 35 mins Serves 4
PREP 8 hours
COOKING 35 mins
YIELD Serves 4
Marinated Basil Chicken on a bed of spaghetti on a ceramic plate. There is a salad and a cup of tea behind it.


  • 2 large (or 4 medium) chicken thighs, boneless and skin on (about 1 1/2 lbs)
  • 1 cup of fresh sweet basil leaves
  • 6 springs of fresh thyme
  • 4 chopped green onions
  • 1 TBSP grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup olive oil

Ingredients for Marinated Basil Chicken on a wooden placemat.


  • Place all the ingredients except the chicken in a food processor and process into a paste.

Paste made with olive oil, basil, green onion, thyme, salt, pepper and cheese.

  • Tenderize the chicken with a tenderizer or a mallet.  You can also poke holes with a fork.

Using a tenderizer to poke holes in the meat

  • Marinate the chicken in the paste for 8 hours in an airtight container or a bag.  ( Alternatively, marinate for 15 minutes in a vacuum marinator).

Marinated chicken in a -plastic container

  • Preheat the over to 160 degs  C/320 degs F.
  • Bake the chicken, skin side up, for 25 minutes.

Chicken in a foil pan covered with basil paste and ready to bale

  • Move under the broiler and heat to 220 degs C/425 degs F for 10 minutes to crisp the skin and finish the chicken.
Marinated Basil Chicken over Spaghetti On a black ceramic plate with a simple green salad in the background.
Marinated Basil Chicken over Spaghetti


  • Tenderize the boneless chicken with a tenderizing mallet for best results.
  • Serve over rice, pasta or mashed potatoes.
  • Refrigerate leftovers for up to three days.


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