Basil marinade recipe for chicken, seafood, pork, and beef. Use it on any cut of animal protein for any cooking method! Made with only a few simple pantry essentials, this amazing marinade takes seconds to prepare and is magically versatile!
Are you rich in basil and/or in search of a unique and flavorful marinade to incorporate into your daily grilling, roasting, or Instant Pot-ing routine?
This basil marinade is EVERYTHING you need and more!
I love it so much, I could drink it.
This versatile basil marinade recipe is AMAZING on chicken and salmon (tried and true in my household multiple times and tasted by many), and I imagine it will also be great on pork and beef.
What does it taste like, you wonder?
This basil marinade tastes remarkably similar to pesto, but does not contain parmesan cheese or pine nuts. It tastes very fresh, basilesque, garlicky and has a nice tang, sweetness and umami flavor to it. Basically, it hits your palate like a wave of pure YUM.
Ingredients for Basil Marinade For Chicken, Beef, Seafood, and Pork:
Avocado Oil: Oil ensures your animal protein is adequately lubed for the most tender result. I use avocado oil because it is full of healthy fats and has a very high smoke point – perfect for grilling or roasting!
If you only have olive oil or coconut oil on hand, both will work. If you use coconut oil, be sure it is melted prior to adding it to the blender and use it quickly to avoid solidification.
Rice Vinegar: Providing tang, vinegar (or any acidic ingredient like lemon juice) yields amazing flavor in any marinade.
Coconut Aminos or Liquid Aminos: For umami, salty flavor. If you have soy sauce or liquid aminos on hand, use that instead of coconut aminos if desired. Coconut aminos is a tad sweeter and keeps the marinade paleo-friendly and soy-free.
Fresh Basil: The star of the show! Fresh basil gives you incredibly fresh flavor, and gives your dish a POP of summer.
Fresh Garlic: Flavor central right here! It doesn’t take very much garlic to add a great deal of spunk to a marinade. The basil and garlic are lovely together in this marinade recipe.
Pure Maple Syrup: Adding sweetness to counterbalance the salty, umami, tangy flavors, a touch of pure maple syrup gives the chicken (or seafood, beef or pork) a nice glaze without making it overly sweet. Don’t substitute for honey! Honey burns at a low temperature, so if you’re cooking or grilling higher than 300 degrees, you’ll get some burnage.
Sea Salt: Brings all the flavors together and enhances the whole experience. Because we’re using coconut aminos or liquid aminos, you don’t need very much added salt, so use it sparingly.
How to Make Basil Marinade:
Add all of the ingredients to a small blender (I use my Magic Bullet) and blend until combined. It’s fine to leave the basil slightly chunky (I do). Store in an air-tight container for up to 4 days, or use immediately to marinate any animal protein.
How to Marinate Chicken, Seafood, Pork and Beef:
Simply place the animal protein you are marinating in a zip lock bag or in a sealable container. Pour marinade over the meat and seal it by securing the lid or sealing the bag. Move the bag or container around until everything is well-submerged in marinade. Refrigerate at least one hour, preferably two to 10 hours.
When you’re ready to grill or bake, simply remove the container from the refrigerator, preheat your grill or oven, and cook!
- Incorporate other fresh herbs, such as parsley, cilantro, dill, oregano, and/or sage.
- Add dried herbs such as rosemary and/or dried oregano.
- Use soy sauce or liquid aminos instead of coconut aminos
- Replace the rice vinegar with lemon juice, lime juice, or cider vinegar.
- If you’re obsessed with garlic, add 1 more clove.
- Add ¼ cup chopped onion if desired.
- Make it spicy by adding ¼ to ½ teaspoon of red pepper flakes and/or 1 to 2 tablespoons sriracha.
- Add 1 tablespoon grated ginger for a real good time!
For all your marination needs!
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- Add all of the ingredients to a small blender (I use my Magic Bullet) and blend until combined. It’s fine to leave the basil slightly chunky (I do). Store in an air-tight container for up to 4 days, or use immediately to marinate any animal protein.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 227Total Fat: 18gUnsaturated Fat: 0gCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 2g