I think some of my favorite recipes come from a last minute “Oh, let’s throw this together and see what happens.” I’ve always experimented in the kitchen, though my kids will tell you I didn’t succeed most of the time until the last few years when I got some of cooking basics under my belt. Except for roasting chicken. I will always put the chicken breast-side down, and that’s my story.
I was inspired to create this marinade after ordering a salad from a local restaurant that had a basil dressing. Basically, it was basil pesto with extra olive oil to thin it out. The basil salad dressing made a nice change from my standard balsamic and olive oil dressing.
Sometimes I make my pesto with basil, parsley, garlic, olive oil, and pine nuts. Sometimes I skip the pine nuts. Sometimes I use walnuts or sunflower seeds. Arugula would also be a good substitute for the basil for a slightly different flavor with a bite. I always use flat-leafed parsley.
- ¼ cup olive oil
- one heaping teaspoon of basil pesto
- about a quarter teaspoon of dried oregano
- sea salt and pepper to taste
- 8 boneless skinless chicken thighs
- Mix ingredients together in a one cup Pyrex cup.
- Pour the marinade over the chicken thighs. Turn the thighs over completely to ensure the marinade covers them completely.
- Bake chicken thighs at 400° for about an hour.
I used the boneless skinless chicken thighs from Costco which come in individual packs of 5 for a total of 6 packs.
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