Italian Marinated Grilled Chicken Recipe

Italian grilled chicken breast featured image

Italian Marinated Grilled Chicken Recipe

If you're looking for tender, juicy, and flavorful grilled chicken, use homemade Italian dressing as the marinade! With minimal effort, it delivers delicious results every time.

Course Main Course

Cuisine Italian

Keyword Italian Dressing Chicken, Italian Dressing Chicken Breast, Italian Dressing Marinated Chicken, Italian Grilled Chicken, Italian Grilled Chicken Breast, Italian Marinated Chicken, Italian Marinated Chicken Breast

Prep Time 10

Cook Time 15

Other Time: 20

Servings servings

Calories 271kcal

Author Faith Gorsky

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

US Customary - Metric

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