BASIL PESTO CHICKEN MARINADE
- 1 lb boneless, skinless chicken
- 1 cup fresh basil leaves, tightly packed
- 2 tablespoons olive oil
- juice of ½ lemon
- 1 large garlic clove
- ½ to 1 teaspoon salt
- pinch of black pepper or red pepper flakes
Place chicken in a large bowl, zip-top plastic bag (or a freezer-safe container, if you plan to freeze the chicken).
In the bowl of a food processor blender, place the basil, oil, lemon juice, garlic, salt, and pepper.
Process until blended and mostly smooth.
Pour the marinade over the chicken, cover the bowl, or close the bag.
Gently toss or massage to coat the chicken pieces evenly.
Marinate the covered chicken in the refrigerator for a minimum of 4 hours and a maximum of 2 to 3 days before cooking.
Or, to freeze, remove as much air from the freezer-safe container as possible, and freeze the chicken in the marinade for up to 2 months.
I used fillets and air-fried at 180° C for about 25 minutes.
Recipe posted by Melissa Ann Vermeulen
Photos: Melissa Ann Vermeulen
