This Italian grilled chicken (or broiled if you like) is juicy and flavorful. Perfect for BBQs or throwing in salads or other dishes that call for cooked chicken.
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I love the warm fall days. Not too hot, but not too cold. Just perfect.
I sense the fleeting moments of the last few warm days slipping away and I want to grab them and hang on for dear life.
While the rest of the world is flooding the social streams with cozy soup recipes, I’m probably in a little bit of denial sharing this delicious Italian grilled chicken recipe here in October.
But I couldn’t wait until next summer, my friends because it’s pretty much amazing in every way. Super flavorful and super easy. Totally the way I roll.
How to make this Italian grilled chicken
A good grilled chicken always starts out with a good marinade and this zesty Italian marinade is packed with flavor.
I like to reserve about 3 tablespoons for basting the chicken after it is flipped during grilling.
Pour the remaining marinade over chicken in gallon freezer bag.
Place bag in the refrigerator and let the chicken tenderize and soak up all the yummy flavors for at least 30 minutes. The longer you let it marinade (up to 24 hours), the more flavorful it will be.
When it’s time to grill, make sure you preheat the grill (or alternately follow broiler instructions in the recipe). Arrange the marinated chicken in a single layer. Grill first side about 5 to 6 minutes or until blackened grill marks form then turn.
After turning, baste the chicken with reserve marinade (brushing on as much as desired). Basting is optional, but it does add more flavor, but you could omit it if you were using the chicken in another recipe or if chicken had marinaded the full 24 hours.
Cook second side an additional 5 to 6 minutes until a thermometer inserted in the thickest part of the breast registers 165 degrees F.
Letting the chicken sit (tented with foil) for 5-10 minutes before serving locks the juices in and allows for easier serving.
We love this chicken on a salad (this caesar salad or this spinach salad would be superb). Also delicious served with fettuccine alfredo (this instant pot version or perfect stovetop version are both delicious).
Or simplify and serve with sliced bread or our family’s ever popular French baguettes. Add some fresh basil and sliced tomatoes on the side. The perfect light and delicious meal, especially if you’re in the state of warm weather wistful wishing like me.
Italian Grilled Chicken
This Italian grilled chicken (or broiled if you like) is juicy and flavorful. Perfect for BBQs or throwing in salads or other dishes that call for cooked chicken.
Ingredients
- 1 ½ to 2 pounds boneless chicken breasts or thighs about 2 large breasts or 4 thighs, sliced thin
Italian Marinade:
- 3 tablespoons white wine vinegar
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon fresh minced garlic about 2 cloves
- ½ teaspoon onion powder
- ½ teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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Prepare chicken by discarding any extra fat and cutting larger breasts (if using) through the thickness to make thinner cutlets. Place chicken in gallon freezer ziploc bag and set aside.
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In a small bowl add the vinegar, olive oil, mustard, garlic, onion powder, thyme, basil, oregano, salt, and pepper and whisk to combine.
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Set aside 3 tablespoons of marinade for basting later (optional). Pour remaining marinade over chicken and seal bag. Place bag in the refrigerator for at least 30 minutes or overnight (up to 24 hours).
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To Grill: Preheat grill to medium or medium high. Arrange chicken on grill in a single layer and cook for about 5-6 minutes per side or until lightly browned and instant read thermometer registers 165 degrees F in the thickest part of the breast. For additional flavor, baste chicken with reserved marinade after flipping to second side.
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To Broil: Preheat broiler to high. Adjust rack so chicken will be about 4 to 5 inches from the broiler. Arrange chicken on a broiler pan in a single layer and cook for about 5-6 minutes per side or until lightly browned and instant read thermometer registers 165 degrees F in the thickest part of the breast. For additional flavor, baste chicken with reserved marinade after flipping to second side.
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Remove the chicken from the heat and tent with foil for 5-10 minutes before serving.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
