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.