Hot Pepper Chicken Marinade
A fiery herb-and-chili marinade that infuses grilled chicken breasts with bold, smoky heat.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Wearing rubber gloves, remove the seeds from the hot chili peppers and finely chop them. Wash your hands and any cutting surfaces thoroughly afterward.
- 2
In a small bowl, combine the chopped peppers, minced garlic, olive oil, lemon juice, dried basil, thyme, tarragon, and marjoram. Whisk together until well blended.
- 3
Cover the marinade and refrigerate for 2 days to allow the herb and chili flavors to fully develop and mellow.
- 4
Place the chicken breasts in a large resealable plastic bag and pour in the marinade. Seal the bag, turning to coat, and marinate overnight in the refrigerator.
- 5
Remove the chicken from the marinade and discard the leftover liquid. Grill the chicken over medium heat for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and the juices run clear.
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