Italian Dressing Chicken Marinade

Method9 steps

1. 1

   Step 1: Shake all the white wine vinegar (4 ½ tbsp), minced garlic, 2 tbsp dressing olive oil, Dijon mustard (1 tbsp), sugar (1 ½ tsp), salt (1 tsp) and pepper together in a small jar until combined.

   Uses 4 ½ tbsp white wine vinegar · 2 garlic cloves, minced · 2 tbsp extra-virgin olive oil for dressing · 1 tbsp Dijon mustard · 1 ½ tsp sugar · 1 tsp salt · Black pepper, to taste

2. 2

   Step 2: Measure 5 tbsp of the fresh dressing into a separate bowl or bag with all the raw chicken thighs (750 g), dried Italian herbs and optional chilli flakes. Keep the remaining dressing in its clean jar, covered and separate from raw chicken. Reserve the ½ tbsp skillet oil for cooking.

   Uses 5 tbsp fresh dressing for raw chicken · 750 g raw boneless skinless chicken thighs · 2 ½ tsp mixed dried Italian herbs · 1 tsp red chilli flakes, optional

3. 3

   Step 3: Massage or mix to coat the chicken, then cover and refrigerate for at least 20 minutes, ideally 3 hours and no longer than the source’s 24-hour guide. Keep the clean salad dressing separate.

   Initial refrigerated marinade · 20 minUses All the raw chicken and its marinade

4. 4

   Step 4: Add the separate 1 tbsp salad olive oil to the clean remaining dressing in its jar and shake well. Keep it separate from the chicken marinade.

   Uses All clean dressing remaining after the 5 tbsp chicken draw · 1 tbsp extra-virgin olive oil to finish salad dressing

5. 5

   Step 5: Wash and thinly slice both zucchini (2) and wash the baby mint before heating the chicken pan. Toss all the zucchini and mint with the clean salad dressing and set aside briefly for serving.

   Uses All the clean salad dressing · 2 zucchini, washed and finely sliced into rounds · 2 tbsp washed baby mint leaves

6. 6

   Step 6: Lift the thighs from their marinade and discard the spent raw-chicken marinade. Heat the measured ½ tbsp skillet oil in a large nonstick pan over medium-high heat. Cook the first face for about 4–5 minutes, checking from 4 minutes, until dark golden.

   Brown first chicken face · 4 minUses All chicken thighs lifted from the marinade · ½ tbsp olive oil for skillet cooking

7. 7

   Step 7: Turn the thighs and cook the second face for about 4–5 minutes, checking from 4 minutes, until dark golden and cooked through to 74°C / 165°F at the thickest point. Continue as needed for full doneness.

   Cook second chicken face · 4 minUses All the chicken thighs in the skillet

8. 8

   Step 8: Transfer the cooked chicken to a clean plate, cover loosely with foil and rest for 10 minutes.

   Rest cooked chicken · 10 minUses All cooked thighs lifted from the skillet

9. 9

   Step 9: Serve the rested chicken and zucchini-mint salad as four portions, with separately toasted bread alongside if desired.

   Uses All rested chicken · All the prepared salad · Toasted bread, already prepared separately, optional alongside