Summer Italian Marinade

Summer Italian Marinade

Mat & Kerry 1

"This refreshing Italian-style marinade works great for grilled chicken!"

Ingredients 15 m {{adjustedServings}} servings 28 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk the wine, lemon juice, olive oil, onion, garlic, whole peppercorns, crushed peppercorns, oregano, basil, thyme and salt together in a large bowl. Use mixture to marinate meat 2 to 24 hours before cooking.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 5

  1. 5 Ratings

Pam Ziegler Lutz

This is a very tasty marinade. I marinated boneless skinless chicken breasts for several hours and they were very tender and delicious. The only change I made was to use fresh herbs from my garden instead of dried, making this a true Summer Italian marinade! I used the remainder of a bottle of cooking wine for this recipe, but will be using a dry white wine in the future. Thanks for this recipe. I will definitely make this again and again!


I used fresh herbs and marinated 3 boneless/skinless breasts for about 8 hours (20 serving as written made about half a ziploc gallon bag's worth of liquid); pan fried about 3 mins then baked about 10. Nothing to write home about, kind of oily and not enough Zing. I honestly enjoy just a bottle of zesty italian dressing for marinade to this, but I am glad I tried it, and thank you for posting it! It would probably be great for picky eaters as it is somewhat bland.


4.5 stars. 1/2 star off due to cooking wine ingredient. Better to use an inexpensive dry white wine you'd actually drink. Also, instead of basil I chose rosemary. Upped garlic to 1 tblsp & used 1 green onion. I would use fresh herbs when available but the dry worked also. I cut recipe in 1/2 using 1 C wine with 1/4C lemon juice and 2 tblsp olive oil but kept herbs at original recipe quantities (I didn't bother adding whole peppercorns). I only needed enough for 2 chicken breasts. The extra (unused) I marinaded a smaller cut sirloin steak in. Both times I did overnight marinading and find the flavor profile versitile for different meats. Well, I liked it plenty with my few minor adjustments. Tasty without being overbearing. Of course you can adjust flavors to you liking - Thanks for the post!