This Italian marinated grilled chicken features a quick homemade Italian dressing as a marinade and delivers bright, herby flavor. It’s versatile — serve it as an entrée, in wraps, salads, or meal-prep bowls. The dressing is simple to make and likely to become a favorite.
Update: Originally published in 2018 and republished with new photos.
When I was in college my cooking was minimal — canned vegetables and easy oven meals. One of my early favorites was chicken marinated in store-bought Italian dressing. Today I still love that bright, herby profile, but now I make the dressing from scratch. Homemade Italian dressing is fast, made from pantry ingredients, and gives the chicken a fresher, more balanced flavor than many bottled alternatives.
This marinade is dairy-free, gluten-free, and Whole30 compatible. The base is olive oil and red or white wine vinegar, with a touch of lemon juice to brighten the acidity. Dried herbs and seasonings add concentrated flavor: oregano, basil, garlic powder, onion powder, crushed red pepper, salt, and black pepper.
Use boneless skinless chicken breasts or thighs for quick cooking; skin-on thighs give you crispy edges if you prefer. Chicken tenders are kid-friendly, and bone-in pieces such as drumsticks or wings also work — expect longer cook times. Turkey cutlets or legs can be marinated the same way.
Italian Marinated Grilled Chicken Ingredients
- Chicken breasts or thighs: Boneless skinless breasts or thighs work well. Use skin-on thighs if you want crispy skin.
- Olive oil: Extra virgin olive oil is recommended for the dressing.
- Red or white wine vinegar: Both are fine; choose what you have. Red vinegar gives a darker dressing color but similar flavor.
- Lemon juice: Fresh lemon juice adds a bright note to the marinade.
- Seasonings: Dried oregano, dried basil, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper provide concentrated, balanced flavor.
How to Make Italian Marinated Grilled Chicken
Place chicken breasts or thighs in a resealable bag with the dressing ingredients. Seal, pressing out excess air, and refrigerate for at least 1 hour and up to 12 hours. Longer marinating increases the flavor; avoid going beyond 12 hours to prevent texture changes.
To grill: Remove chicken from the bag and discard any leftover marinade. Place the chicken in a single layer over medium heat on a hot grill. There’s no need to oil the grates because the marinade contains olive oil. Grill with the lid closed 4 to 7 minutes per side, flipping once to develop grill marks. Bone-in pieces will take longer. Chicken is done when it has a golden-brown exterior, juices run clear, and the internal temperature reaches 165°F. Because residual heat continues to cook the meat, you can remove it around 150–160°F if you prefer to avoid overcooking.
If you don’t have an outdoor grill, an indoor grill pan works well. You can also cook the chicken on the stovetop in a skillet with a couple of tablespoons of oil over medium-high heat, about 5 minutes per side for boneless pieces.
What Other Proteins Work in This Marinade?
Besides chicken, this marinade suits turkey breasts, cutlets, or legs. It would also complement pork chops or firm white fish for shorter marinating times.
How Long Should You Marinate Chicken?
Marinate for a minimum of 30 minutes for some flavor, ideally 1 to 12 hours for best results. Avoid marinating longer than 12 hours to prevent the meat from breaking down and becoming mushy — a general guideline for most marinades.
How to Store Leftovers
Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low to medium-low heat until warmed through. Leftover slices are great cold on salads or reheated for wraps and bowls.
How to Serve Italian Chicken
This chicken is versatile. Serve it as the main course with roasted or sautéed vegetables, add it to lettuce wraps or grain bowls, or slice it over a fresh salad.
Vegetable side ideas include roasted or sautéed broccoli, garlic green beans, sautéed cabbage, or roasted carrots for color and texture. The chicken also pairs well with simple roasted vegetables tossed in olive oil and herbs.
For a quick lunch, use the grilled chicken to make lettuce wraps or stack it in a hearty sandwich or grain bowl.
More recipes like this:
Ultimate Marinated Grilled Chicken
Chipotle Lime Grilled Chicken
Garlic Balsamic Chicken Kabobs
Tropical Salsa Grilled Chicken
Lemon Herb Grilled Chicken
Italian Marinated Grilled Chicken
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Ingredients
Chicken
- 6 chicken breasts, trimmed
Easy Homemade Italian Dressing
- ¾ cup olive oil, extra virgin
- ¼ cup red or white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
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Place chicken in a gallon resealable bag with all dressing ingredients. Seal the bag, squeeze out excess air, and refrigerate for at least 1 hour and up to 12 hours.
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Choose to grill or sauté the chicken. Instructions for both methods follow.
On the Grill
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Remove chicken from the bag and place on a hot grill over medium heat. Grill 5 to 7 minutes per side or until cooked through and juices run clear.
On the Stove
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Heat 2 tablespoons of oil in a skillet over medium-high. Add chicken in a single layer; cook about 5 minutes, flip, and cook an additional 5 minutes until firm and juices run clear.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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