Chicken Thighs Marinated with Basil Sauce

by | Jan 21, 2021

Today I came up with the idea to cook chicken thighs marinated with homemade basil sauce. Basil is an herb in the mint family which provides fragrance and flavor. What I like about this popular herb is that it is easy to grow in the home garden as well as being easily available across all seasons in America. I use basil to make my sauce, using the sauce while preparing salads, pasta, pizza, and many other dishes. The aromatic basil sauce not only enhances flavor but also provides nutritional benefits.

Today in my fusion recipe, I have marinated chicken with homemade basil sauce overnight, and the final result is super-tender, moist, and succulent. This gorgeous dish always lights up the dining experience, particularly when served with mashed potato and pomegranate seeds.


  • 8 chicken thighs, skinless and boneless
  • 1 tablespoon lemon zest
  • ½ cup butter milk
  • 2 tablespoons olive oil

For basil sauce: 

  • 2 cups fresh basil leaves, stems discarded
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • ½ cup grated parmesan cheese
  • ½ cup pine nuts
  • 1 teaspoon black pepper, crushed
  • ½ cup extra virgin olive oil
  • Salt as needed

For garnishing: 

  • 1 cup pomegranate seeds
  • Mashed potatoes
  • Boiled string beans


Basil sauce:

In the blender add basil leaves, garlic, parmesan cheese, pine nuts, black pepper, lemon juice, extra-virgin olive oil, and salt. Blend all the ingredients to form a smooth basil sauce.

Marinating chicken: 

In a large bowl mix together ½ cup of basil sauce, zest, and butter milk. Coat it all over the chicken generously. Cover and allow to marinate overnight.

Preparing the chicken: 

Preheat the oven to 400-degrees Fahrenheit. Cut 12-18-inch pieces of heavy-duty foil. Transfer the marinated chicken to the middle of the foil. Fold the chicken with the foil. Ensure that the edges are sealed properly. Place chicken in the baking dish. Bake the chicken for about 20 minutes.  Drain all the liquid from the foil. Keep the dry chicken thighs for pan frying.

Heat a heavy-bottom pan over medium heat, then add olive oil. Fry chicken thighs for 4-5 minutes on low medium heat until they turn golden brown on each side. Transfer the chicken to a serving plate.  Serve with mashed potato, pomegranate seeds, and string beans.