Store bought marinades were a pantry staple before I got sick. It’s so nice to be able to get dinner started in just a few minutes. All I had to do was dump the jar into a re-sealable bag with some chicken and let it marinade in the fridge. Those days are gone because store bought foods are a land mine of off limits ingredients. I needed something that was just as easy but fit within my food restrictions. This Italian Chicken Marinade is easy, delicious and uses only a handful of pantry staples.
Back home (sup’ Buffalo), there’s this marinade called Chivettas. It’s a hometown favorite of mine. You could always smell Chivetta’s in the air around dinnertime during the summer. Everyone was grilling and it smelled delicious.
I’ve tried to recreate the taste in this recipe. It’s not exact, as I’m working from memory and still working within my food restrictions. It’s still delicious and very close to what I remember.
It’s a very vinegary marinade so you only need to soak the meat in it for a few hours. You can always do it longer but I like that I don’t absolutely have to. I have a tendency to forget to put chicken in a marinade the night before. It’s such a busy time that I really don’t think about it until I start getting hungry. I appreciate that it only takes 5 minutes to throw all the ingredients into a plastic bag and then a few hours later I can pull it out of the fridge and it’s ready to be cooked.
Italian Chicken Marinade
Ingredients
- 1/2 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons Italian Seasonings
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper optional for AIP
Instructions
- Combine all ingredients into a plastic bag and then add chicken.
- Place the bag into the refrigerator and then let sit for at least 2 but up to 24 hours.
- Remove the chicken and then grill.
Nutrition
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