Olive oil is a common ingredient used in cooking and marinating chicken. Some cooks claim that olive oil infuses chicken with flavor, while others argue that it adds little taste. So does olive oil really add flavor to chicken or is it just used for texture?
The flavor profile of olive oil
First, it helps to understand the flavor profile of olive oil. Extra virgin olive oil is made from cold-pressing olives and contains delicate fruit, peppery, grassy, and nutty flavors. The flavor depends on the olive variety and where they are grown. Italian olive oils are commonly described as fruity and peppery while Spanish varieties are fruitier with less bitterness. Good quality extra virgin olive oil has these characteristics:
- Fruity – Ranges from green apple, pear, fresh-cut grass to ripe or overripe fruit like apple, banana, or pineapple
- Bitter – Ranges from none to aggressive, indicative of phenolic compounds
- Peppery – Ranges from none to aggressive, indicative of pungency
- Nutty – Almond, hazelnut, and walnut flavors
- Grassy – Vegetal flavors like fresh-cut grass or green tea
Lower quality or pure olive oils have been refined to remove stronger flavors. So they have very subtle fruity, nutty, or grassy notes. The light flavor makes them suitable for cooking without overpowering other ingredients.
Does olive oil flavor get transferred to chicken?
When olive oil is used to coat raw chicken before cooking, the volatile aromatic compounds in the oil can transfer to the meat. However, the intensity of flavor transfer depends on:
- Quality of olive oil – Extra virgin has more aromatics than pure olive oil
- Quantity of oil used – More oil means more potential flavor transfer
- Length of contact – Longer marinades allow more flavor absorption
- Cooking temperature – High heat diminishes volatile aromatics
For pan-searing, sautéing, or stir-frying chicken in olive oil over high heat, most of the subtle fruitiness and pepperiness gets cooked off. The same goes for grilling or broiling. Any nuanced grassy, nutty, fruity notes dissipate quickly at high temperatures.
For roasted, baked, or slow-cooked chicken, the lower cooking temperatures give olive oil’s aroma compounds more chance to penetrate the meat. But the quantity of oil and marinating time also matter. Lightly oiling chicken before roasting may only impart hint of flavor. However, generously coating chicken in a marinade heavy with extra virgin olive oil, herbs, and spices can deeply flavor the meat when roasted.
Olive oil chicken marinade recipe
This easy baked chicken marinade gets time for the olive oil to permeate the meat. The acidity in lemon juice also helps break down muscle fibers so the chicken better absorbs aromatics.
Ingredients:
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions:
- Combine olive oil, garlic, lemon juice, oregano, basil, salt, and pepper in a bowl or resealable plastic bag.
- Add 1 to 1 1/2 pounds of boneless, skinless chicken breasts or thighs. Turn to coat.
- Marinate chicken in the refrigerator for at least 30 minutes or up to 8 hours.
- Preheat oven to 400°F. Bake chicken for 20-25 minutes until cooked through.
The generous amount of extra virgin olive oil in this marinade allows its fruity, pungent notes to come through, even after baking. The oil also gives the chicken added moisture and richness.
Does olive oil provide other benefits for cooking chicken?
Besides potential flavor contributions, olive oil provides other cooking benefits for chicken:
- Browning – Olive oil has a high smoke point around 400°F so it can get hot enough to brown and crisp chicken skin.
- Moisture – The fat in olive oil bastes chicken and keeps it from drying out during roasting or baking.
- Non-stick – Chicken is less likely to stick to the pan when cooked in olive oil.
- Healthy fat – Olive oil provides monounsaturated and polyunsaturated fats that are healthier than saturated animal fats.
Other ways olive oil flavors chicken
There are other ways besides marinades and cooking that olive oil can add flavor to chicken:
Infused olive oils
Infusing olive oil with aromatic herbs, garlic, citrus, or peppers can make flavored oils. Drizzling infused olive oil over cooked chicken provides concentrated flavors. Here are some infused olive oil ideas for chicken:
| Infused Oil Flavor | Good Pairings with Chicken |
|---|---|
| Lemon | Roasted chicken, chicken piccata or marsala |
| Chili or garlic | Fajitas, tacos, bruschetta chicken |
| Herb – rosemary, thyme, oregano | Roast chicken, chicken cacciatore or stew |
| Smoked paprika | BBQ chicken, chicken rice bowls |
Compound butter with olive oil
Compound butters made with olive oil can be dolloped over hot chicken or used under the skin when roasting chicken. Try mixing soft butter with olive oil and any of these combinations:
- Parsley, lemon zest, lemon juice, garlic
- Chopped sun-dried tomatoes, basil, balsamic vinegar
- Chopped chipotle peppers in adobo, cilantro, lime zest
Olive salad drizzle
For a Mediterranean salad, chop olives, garlic, herbs, and marinate in olive oil. Spoon this olive salad over grilled chicken breasts, chicken gyro meat, or grain bowls with chicken.
Conclusion
Olive oil can add subtle flavor to chicken depending on the cooking method and the amount of oil used. For the most flavor impact, generously coat chicken in a marinade heavy with extra virgin olive oil and bold herbs. Roast or bake the chicken low and slow to allow the oil’s fruity, grassy notes to come through.
Olive oil provides plenty of other benefits for cooking chicken beyond potential flavor. It browns the exterior, keeps the meat moist, and provides healthy fats. Using infused olive oils, compound butter, or olive salad can further boost the flavors paired with chicken.