Tomato and Basil Marinated Chicken

 

Do you have the same way of preparing chicken all.the.time?  You’re nodding your head right now, I can tell.  If you’re like me, you have a few standard-go-to chicken recipes.  I have been upping my go-to recipes for chicken and this one I actually came across by accident.  I had a can of
tomatoes out for another meal that fell through because I didn’t want to go to the store to get the two items I was missing.  I took a few other pantry staples out and came up with this marinade.  Of course, I realize I am not the first to have done so but hey, it’s my blog!

 

This particular day I marinaded the chicken for about 6 or so hours but since then I have done so for up to 24 hours.  It grills up wonderfully moist and goes great with nearly any side dish you can think of. Here are a few to check out:

• Cheesy Scalloped Potatoes
• Smashed Roasted Potatoes
• Roasted Vegetables of your choice
• Honey Glazed Carrots
• Oven Roasted Cauliflower
• Roasted Brussel Sprouts with Bacon and Parmesan
• Bacon and Cheese Potatoes in the Crockpot
• Roasted Sweet Potatoes

Ingredients:

 

1 14.5 oz can of fire-roasted tomatoes (or any 14.4 oz can of tomatoes)

4 -5 tsp dried basil or 1/2 cup fresh basil (roughly chopped)

2 -3 garlic cloves, minced

 

In a food processor or blender place: tomatoes, canned or diced fresh. the basil, garlic, balsamic vinegar, olive oil, and salt.  Cover and process till well blended.

Pour the marinade into a large resealable plastic bag; add chicken. Close the bag and turn to coat both sides of the chicken. Refrigerate for 4  – 24 hours, turning the bag over a few times.

When ready to use, drain and discard marinade. Grill chicken until done, about 6 – 8 minutes per side over a med-high grill.

A side note: the marinade on its own is a good salad dressing or even a marinade for vegetables.Enjoy!