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Fire up the grill for juicy, bold-flavored Italian grilled chicken! Marinated in homemade Italian dressing with olive oil, red wine vinegar, garlic, and herbs, this recipe is simple, healthy, and packed with flavor.
If you want a weeknight dinner idea that’s quick and easy, flavorful, and perfect for warmer weather, Italian grilled chicken is a go-to classic. I remember growing up, a favorite summer meal at my house was chicken breasts marinated in a bottle of store-bought Italian dressing and cooked on the grill. It’s quick and easy, juicy and flavorful, and pairs well with a ton of different side dishes.
If you have a well-stocked kitchen, take a couple minutes to whip up this homemade Italian dressing to use as the marinade. It’s made with pantry staples that you probably already have on hand! With fresh garlic, herbs, spices, olive oil, and red wine vinegar, it blows the store-bought stuff out of the water.
Whether you’re meal prepping for the week, looking for an easy weeknight family dinner, or hosting a backyard barbecue, this recipe checks all the boxes.
Why You’ll Want This Easy Chicken Recipe on Repeat
- Flavor-packed: Thanks to the easy homemade Italian dressing that serves as the marinade.
- Versatile: Serve it with pasta, salad, veggies, or in a sandwich.
- Healthy and high-protein: If you’re trying to make sure you get enough protein to help you reach your fitness goals or to help keep you satisfied and prevent snacking, lean meats like chicken breast are a good option.
- Perfect for meal prep: Stores well and you can eat it hot or cold.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Homemade Italian Dressing Ingredients
- Extra-virgin olive oil – Oil is an important ingredient in dressings and marinades. It adds richness, helps the garlic and seasonings evenly coat the chicken, seals in moisture when grilling to prevent the chicken from drying out, and helps get a gorgeous char.
- Red wine vinegar – Helps tenderize the chicken. Or you can use white wine vinegar.
- Sugar – To create a balanced flavor profile.
- Dried minced onion – This is a flavor booster that adds subtle sweetness and aromatic complexity. If you don’t have it on hand, you can substitute with 1 teaspoon of onion powder or 2 tablespoons of finely minced white onion.
- Dried Italian herb seasoning – Creates a warm, earthy, slightly peppery profile that’s classic to Italian cuisine. Or substitute with a mix of dried oregano, basil, rosemary, and/or thyme. PRO TIP: You can use fresh herbs instead (like chopped basil, oregano, or thyme), just use about 3 times more because dried herbs are more concentrated.
- Salt and black pepper – To season the dressing.
- Crushed red pepper flakes – This adds a touch of spicy heat to round out the flavor. You can omit it, or adjust it to suit your preferences.
- Garlic – Fresh garlic adds bold, aromatic flavor that really elevates the dish. It’s the key ingredient that takes this homemade Italian dressing over the top.
Italian Grilled Chicken Ingredients
- All of the homemade Italian dressing – This makes about 3/4 cup of dressing. If you’re pressed for time, you can use 3/4 cup of your favorite store-bought Italian dressing instead.
- Boneless skinless chicken breasts – Trim off any excess fat and you’re ready to go.
Instructions
1: Make the Italian Dressing
- Add all ingredients to a large bowl.
- Whisk to combine.
2: Marinate and Grill the Chicken
- Add the chicken breasts and Italian dressing to a gallon-sized zip-top plastic bag.
- Seal the bag, and squish it around to coat the chicken. Marinade for 20 minutes at room temperature or up to 4 hours in the fridge.
- Preheat a grill to medium-high. Grill the chicken breasts.
- The USDA recommends cooking chicken breasts to an internal temperature of 165F; I pull them off the grill around 155F because carryover cooking will raise the temperature 5 to 10 degrees. This usually takes about 5 to 7 minutes per side.
3: Let the Chicken Rest and Then Slice It
Let the chicken rest for 5 to 10 minutes before slicing across the grain.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight.
- Reheating: Gently warm in a skillet on the stovetop, in the air fryer, or in the microwave. Or enjoy it cold in wraps or salads.
How to Grill Chicken Perfectly
Follow these tips for juicy chicken breasts every time:
- Preheat the grill. Whether you’re using a gas or charcoal grill, make sure it’s hot before you add the chicken. Medium-high heat is ideal.
- Timing is everything. Grill chicken breasts for about 5 to 7 minutes per side, depending on thickness. For precision, use an instant-read meat thermometer to check for doneness. The USDA recommends cooking chicken breast to an internal temperature of 165F to prevent foodborne illness. However, take carryover cooking into account because the meat’s temperature will continue to rise 5 to 10 degrees after it’s removed from the grill. (Personally, I pull it off around 155F so it carries over to about 160 to 165F.)
- Don’t move it too much. Let the chicken cook undisturbed to get those beautiful grill marks.
- Let it rest. After grilling, give the chicken 5 to 10 minutes to rest before slicing it across the grain. This allows carryover cooking to finish and helps prevent the juices from flooding out when you cut it so you end up with more tender, juicy meat.
What to Serve with Italian Marinated Grilled Chicken
This chicken pairs beautifully with:
- Caprese salad or arugula with balsamic vinaigrette
- Tortellini pasta salad
- Grilled vegetables (zucchini, bell peppers, eggplant etc.)
- Corn on the cob and sliced tomatoes
- Pasta tossed with olive oil, lemon, and Parmesan
- Garlic bread, focaccia, or artisan bread
- Sliced over a Caesar or Italian chopped salad
Frequently Asked Questions
Absolutely! Thighs are juicy and flavorful, and they grill beautifully. Adjust the cooking time slightly; thighs usually take about 6 to 8 minutes per side.
Marinating adds tons of flavor, but if you’re short on time, even 20 minutes helps. You can also brush on the marinade while grilling for added flavor.
Yes! Use a grill pan or cast iron skillet over medium-high heat. You’ll still get great char and flavor.
Not unless you add more crushed red pepper. It’s more herbaceous and bold than spicy. However, if you don’t even like a hint of spice, you can completely omit the crushed red pepper flakes.
The first step is to brine or marinate it (in this recipe we use marination). Don’t overcook it (make sure to factor in carryover cooking), and let it rest for 5 to 10 minutes before slicing.
More Easy Summer Chicken Dinner Recipes
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Italian Marinated Grilled Chicken Recipe
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Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar or white wine vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon dried minced onion
- 1/2 tablespoon dried Italian herb seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 large clove garlic crushed
- 1 1/2 pounds boneless skinless chicken breasts
Instructions
- Make the dressing. Add all ingredients to a large bowl and whisk to combine.
- Marinade the chicken. Add the ingredients to a gallon-sized zip-top plastic bag, seal the bag, and squish it around to coat the chicken. Marinade for 20 minutes at room temperature or up to 4 hours in the fridge.
- Grill the chicken. Preheat a grill to medium-high. Grill the chicken breasts until done (see Notes), about 5 to 7 minutes per side.
- Rest and slice. Let the chicken rest for 5 to 10 minutes before slicing across the grain.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
- Reheating: Gently warm in a skillet on the stovetop, in the air fryer, or in the microwave. Or enjoy it cold in wraps or salads.
- Low Carb/Keto-Friendly Version: As written, this recipe has 3.97 grams net carbs per serving. To reduce the carbs even more, use your favorite granulated keto sweetener instead of sugar.
- Paleo Version: Use honey or maple syrup instead of sugar.
- Doneness: The USDA recommends cooking chicken breast to an internal temperature of 165F to prevent foodborne illness. However, take carryover cooking into account because the meat’s temperature will continue to rise 5 to 10 degrees after it’s removed from the grill. (Personally, I pull it off around 155F so it carries over to about 160 to 165F.)
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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