Looking for a really amazing Italian chicken marinade? Look no further this simple recipe for Italian grilled chicken will be your new favorite dinner idea. The perfect recipe for Italian dressing chicken marinade for breasts, legs and thighs. Marinate for as little as 30 minutes or up to 24 hours to get juicy, flavorful chicken.
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Does your family love grilled chicken during the summer? Mine definitely does! These grilled Italian chicken breast recipe is something I have been making over over 10 years. It’s a fantastic way to infuse flavor into chicken to get juicy, moist grilled chicken. This is a recipe that my teen son continues to ask for all year long. The perfect flavor that is versatile enough to go with numerous sides, vegetables and salads.
This Italian marinated chicken is one of those things that can be marinated in advance and thrown on the grill for a simple, quick dinner. Best of all it’s lean and healthy, making it perfect for healthy lunches the next day, as well.
What do I need to make homemade Italian dressing chicken marinade?
This is basically an Italian dressing. In fact, when I first started making Italian chicken, I used bottled dressings, however, it never tasted right. There were always extra ingredients that I didn’t want. After testing several variations, I came up with this delicious version that’s the perfect flavor for chicken. Here’s the ingredients you’ll need:
- Olive oil – a standard ingredient in most meat marinades. You can also substitute avocado oil, which works well especially for grilling.
- Red wine vinegar – a vinegar is a must-have ingredient for any marinade. The acidity helps tenderize the proteins of the meat while also infusing flavor. After testing, I discovered that red wine vinegar brought the most flavor and dimention.
- Lemon juice – an additional acid, lemon juice provides some mild citrus flavor. Pairs wonderfully with chicken.
- Minced garlic – garlic is a great flavor enhancer and comes through when the chicken is being grilled.
- Red pepper flakes – a serious flavor enhancer! Red pepper flakes while not overwhelming, add some nice zest to the marinade.
- Garlic powder – a mainstay in Italian cooking, garlic powder enhances the flavor greatly.
- Dried oregano – another Italian staple, this herb is ideal for flavor and richness in the marinade.
- Dried basil – complimentary to the oregano, these two herbs are ideal companions in Italian cooking and perfect for bringing flavor to the marinade.
- Garlic salt – salt is a much-needed component for a marinade. Using garlic salt will enhance the flavor.
- Ground pepper – great for balance of the herbs and spices, pepper is idea in most marinade recipes.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
Ingredient substitutions and recommendations:
I’ve tested this marinade dozens of times, and always come back to this original recipe. However, if you’re looking to change it up, or need some other options, these are some good ingredients to go with:
- Oil Options – if you need another option for olive oil, I would highly recommend avocado oil. Avocado oil has a very high smoke point, making it ideal for grilling where temperatures can get exceedingly high.
- Vinegar Options – instead of red wine vinegar, you could also use a simple white distilled vinegar. Red wine vinegar has a bit more flavor dimention, but white distilled will do the job of tenderizing and add some zesty flavor to the chicken. Balsamic vinegar is another great option. Check out my Brown Sugar Balsamic Grilled Chicken recipe if you’re looking for a balsamic marinade option.
- Additional Flavor Enahancers – changing up the spices slightly can certainly be done. You could also add some ingredients like lemon zest to add some extra citrus flavor. If you love lemon, be sure to check out my Lemon Pepper Grilled Chicken marinade.
Why this marinade recipe works (and how long to use it)
The main job of a marinade is to serve two purposes; tenderize and add flavor. This Italian chicken marinade does both very well. Because chicken breasts don’t have much fat, (fat is where the flavor is at) you need to infuse the chicken with some form of flavor. The pairing of the fat, acid and spices creates the idea flavor infusion. Additionally, this marinade works well to tenderize the meat from the vinegar. Chicken breasts can become dry and tough when grilled, so having a natural tenderizer that also adds flavor is ideal.
How long should you marinate chicken in Italian dressing?
I recommend anywhere from 4-12 hours, refrigerated. You can leave the chicken in the marinade for up to 24 hours, but beyond that, the proteins in the chicken will begin breaking down and the meat will take on a grainy unappealing texture when cooked.
On the other hand, if you’re short on time, you can marinate your chicken for as little as 30 minutes and still get tender, juicy chicken.
Is Italian dressing good for chicken?
Yes, Italian dressing – either store-bought or homemade – is great as a marinade for chicken. It tenderizes the meat and infuses zesty flavor. The dressing can also be served on top of or on the side with the grilled chicken as a sauce. Be sure to discard the marinade that came into contact with the raw meat. Serve fresh dressing with the chicken.
How long to grill chicken breasts?
Depending on the size and thickness of your chicken breasts, and how hot your grill gets will determine the cook time of the chicken breasts. On my gas grill, when heated to 375-400 degrees, chicken breasts of medium thickness need approximately 6-7 minutes per side to cook to an internal temperature of 165 degrees.
Please note that chicken breasts vary in size greatly. The thicker the chicken breast, the longer it will need to cook. Additionally, if the chicken is a bone-in breast, it will also need additional time.
For best results, I highly recommend investing in an instant-read digital meat thermometer. (shown above) You know your chicken is done cooking when the internal temperature, taken on the thickest side of the breast reaches 165 degrees. When cutting into the chicken, the juices should run clear.
Can I use this Italian dressing chicken marinade on other cuts of chicken?
Yes, definitely. This chicken marinade works for all cuts of chicken, both boneless and bone-in. Marinade time remains the same.
Here’s the standard grill times for each cut of chicken:
- Boneless Chicken Breasts (medium thickness): approximately 6 minutes per side
- Boneless Chicken Thighs (medium thickness): approximately 4 minutes per side
- Chicken Legs: approximately 10 minute per side, turning 3 times (30 minutes total)
- Bone-In Chicken Thighs: approximately 35 minutes total
- Bone-In Chicken Breasts: approximately 25-30 minutes total
Thermapen ONE Instant Read Digital Thermometer
This is my go-to tool for grilling and roasting! With a Thermapen there’s no guessing if or when the meat is done. The precise temperature will provide you with meat that is perfectly cooked, juicy and delicious EVERY time!
How do I prevent chicken from sticking to the grill?
I’ve grilled hundreds of chicken breasts over the years. In my experience, the best way to make sure your chicken breasts don’t stick to the grill grates, is to ensure there is an ample amount of oil on the chicken or grates. You can either spray the grill grates (before the grill is lit) with avocado oil spray, or spray the chicken directly with the avocado oil spray. Spraying the oil directly on the chicken seems to be more effective, and the chicken is adequately coated.
FAQ’s for making Italian Grilled Chicken Marinade
Yes, you can use store-bought Italian salad dressing as a chicken marinade. However, I recommend making your own homemade version. It will taste much better, be less expensive and you likely already have the ingredients in your kitchen to make it. It takes less than 5 minutes to stir together.
I recommend grilling chicken breasts at 375-400 degrees. If your grill gets hotter, you might risk having dry, overcooked chicken.
I recommend marinating chicken breasts anywhere from 4-12 hours, refrigerated. You can leave the chicken in the marinade for up to 24 hours, but beyond that, the proteins in the chicken will begin breaking down and the meat will take on a grainy unappealing texture when cooked. You can also marinate chicken for as little as 30 minutes and still have it take on a tender, juicy flavor.
Yes, you can defintely make your marinade and refrigerate your chicken in advance of cooking. In fact, the ideal scenario for marinated chicken is to prep the marinade in advance, add the chicken and refrigerate. Be sure to keep the marinated chicken refrigerated in advance.
The best and most convenient container for marinating chicken or any other meat is a gallon-sized zip-top bag. These accomodate the liquid and meat well, and coat everything evenly. Once ready to grill, the remaining marinade and bag can zipped and neatly discarded. If you don’t want to use a zip-top bag, any resealable container with a tight-fitting lid will work well. Make sure it is big enough to accomodate both marinade and meat.
Once your meat is done marinating and is ready to be cooked, the marinade should be discarded. DO NOT save the marinade – it has been in contact with raw meat and is NOT safe to consume. If you want to have extra marinade to brush on the meat while grilling or for serving, I recommend making a fresh batch that has not come in contact with raw meat.
The nutritional macros for this Italian grilled chicken is 41 grams of protein, 246 calories and 10 grams of fat per serving.
What can I serve with Italian grilled chicken?
This Italian marinated chicken is wonderfully versatile and goes with numerous salads and sides. Here are some of our favorites:
- Italian Chopped Salad
- Tri Color Rotini Pasta Salad with Italian Dressing
- Tortellini Pesto Pasta Salad
- Cucumber Tomato Avocado Salad
- Classic Macaroni Salad
- Bacon Ranch Pasta Salad
- Lemon Orzo Pasta Salad
- Roasted Carrot Salad with Apples and Pistachios
- Boursin Orso Bake with Spinach and Tomatoes
Looking for a homemade Italian salad dressing to go with your chicken and salad? This easy, delicious better-than-store-bought Homemade Italian Dressing here is ideal.
How do I store and reheat leftover grilled chicken (meal prep tips)
For best results, store your grilled chicken in an air-tight container with a tight fitting lid and store in the refrigerator. The chicken will keep for 5 days refrigerated.
Can I freeze Italian grilled chicken?
You can also freeze this chicken. I recommend slicing the chicken before freezing to make the thawing process faster. Store in a freezer container or freezer-safe plastic freezer bags that seal well. The chicken will keep frozen for up to three months? Thaw in the refrigerator overnight.
What is the best way to reheat grilled chicken?
I actually recommend reheating grilled chicken in the air fryer or oven. Preheat air fryer or oven to 325 degrees. Heat for 3-5 minutes or until completely heated through. In a pinch you can reheat chicken in the microwave, but results tend to be dry, rubbery chicken – I don’t recommend it.
Another meal prep recipe that has some great Italian flavors are my Baked Italian Chicken and Italian Mini Turkey Meatloaf and my Sheet Pan Garlic Parmesan Chicken and Potatoes recipes. Fantastic for making for dinner and taking to work the next day!
If you loved this delicious Italian Grilled Chicken, then check out my other recipes from the grill:
- Grilled Chicken Leg Quarters
- BBQ Chicken Skewers
- Grilled Caprese Chicken
- Brown Sugar Balsamic Grilled Chicken
- Lemon Pepper Grilled Chicken
- BBQ Grilled Chicken Drumsticks
- Cilantro Lime Chicken Recipe
- Grilled Pineapple Chicken
- Grilled Boneless Chicken Thighs
- Air Fryer Drumsticks Recipe
- Salsa Burgers
- BBQ Bacon Burgers
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Italian Grilled Chicken – Easy Marinade for Juicy Breasts & Thighs
Equipment
- Grilling Tongs These stainless steel grilling tongs by OXO are perfect for quick grilling.
- Citrus Juicer This hand-held citrus juicer is fantastic for fresh lime and lemon juice. Great for making marinades and dressings.
- Gallon sized Zip-Lock Bags Ideal for marinating chicken and steak, these zip-lock bags keep everything sealed and spill-proof for refrigeration.
Ingredients
- 1 1/2 lbs. chicken breasts, legs or thighs
Italian Chicken Marinade:
- 1/2 cup olive oil or avocado oil
- 1/4 cup red wine vinegar
- juice of 1 lemon
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
Instructions
- In a medium bowl, add the olive oil, vinegar, lemon juice, garlic, garlic powder, oregano, basil, red pepper flakes, salt and pepper. Whisk together to combine.
- In a resealable plastic bag or shallow dish, add the chicken, and pour the marinade over the top of the chicken. Turn to coat the chicken in the marinade.
- Refrigerate for 4 – 12 hours. You can also marinate for as little as 30 minutes or up to 24 hours.
- When ready to grill, preheat grill. Lightly oil grill grates to prevent chicken from sticking.
- Place the chicken over indirect heat. Discard all remaining marinade.
- Grill the chicken for approximately 6 minutes per side, for breasts, 4 minutes per side for thighs and 10 minutes per side for bone-in legs. Chicken is done cooking when juices run clear when cutting. For best results use a instant-read digital meat thermometer. Internal temperature should be 165 degrees.
- Rest chicken for 5 minutes before slicing and serving.
Notes
Nutrition
That does sound delicious and oh so easy! Pinned.
You can never have too many chicken recipes, can you? This sounds so yummy and your pictures are beautiful! Do you take the photographs yourself?
Visiting from Melt In Your Mouth Monday 🙂
Just spent a few minutes poking around your blog and answered my own question 🙂 I love food photography in and of itself. Your images are lovely and your site is a delightful place to linger.
Your Italian Grilled Chicken will be delicious! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
Could you enlarge the print on your post. It is really hard to read for this old gal. I would really appreciate it. Thanks a lot for your help.
Mari
So excited to try this! This is probably a silly question, but would it work okay to cut the chicken into bite sized pieces and then marinade it? Or is it best to marinade it while and cut them into bite sized pieces later? (I don’t have a grill, so I’ll be cooking in a skillet.)
So sorry I missed this, Rachel. Yes, you can certainly cut the chicken into pieces and then marinate. I would recommend draining off the marinade prior to cooking in the skillet. Hope it turned out well for you! – Best, Erin