Super easy and delicious marinated grilled chicken. These chicken thighs are marinated in a homemade Italian dressing and then grilled.
Perfect for an easy weeknight dinner!
Marinated chicken
This Italian dressing chicken has so much flavor! I've made a quick, homemade Italian dressing for the marinade.
Of course, you could also buy a bottle of your favorite Italian dressing. Sometimes we need easy peasy!
This chicken needs at least 30 minutes to marinate, but a longer marinade gives more flavor. This is perfect for throwing the chicken and dressing in a bag in the morning and then pulling it out when you're ready to cook dinner.
I've used chicken thighs in this recipe, but any cut of chicken will work. I like thighs because they have a lot of flavor and they tend to stay juicier than other cuts.
Finish off the meal with a tasty pasta salad or a broccoli slaw.
If you're looking to cook a whole chicken, check out this lemon herb roasted chicken.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken thighs - Bone in and skin on
- Italian dressing - store-bought or homemade. I making homemade, you'll need olive oil, lemon juice, garlic, dijon, dried herbs
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
Marinate the chicken
- Make the dressing - place all ingredients in a glass jar and cover with a lid. Shake vigorously until well-mixed. (If using store-bought dressing, you'll skip this step!)
- Place chicken in a zip-top bag
- Pour dressing over the top
- Seal bag and rotate it to distribute the dressing
- Refrigerate for at least 30 minutes and up to 12 hours
Grill the chicken
- Preheat grill for 5-10 minutes so the grates are hot
- Remove chicken from marinade, sprinkle with salt and pepper and place skin side down on grill
- Discard any remaining marinade
- Cook for about 30-35 minutes rotating the chicken every 5-7 minutes until chicken is cooked through
- Remove from grill and serve hot
Recipe tips
- Use any cut of chicken you prefer - cooking time will vary with different cuts
- Place the bag of marinated chicken on a cooking sheet or in a large bowl when placed in the refrigerator. This will catch any drips if your bag isn't fully sealed)
- Make certain the grill is hot before adding the chicken
- Scrape and clean your grates before adding chicken
- Turn the chicken about every 5 minutes. On the first turn, if the skin is stuck to the grate, wait a few more minutes before turning. If it's sticking, it's not ready to be turned.
- Watch for flare-ups! Chicken is fatty and will often cause flare-ups. When a flare-up occurs, move your chicken to a new location to avoid burning. If needed, turn off one burner for a few minutes until the flames are under control.
- Chicken should be cooked until fully cooked or 165°F when tested with a thermometer
Frequently asked questions
The best way to test chicken is with an instant-read thermometer. Insert the thermometer into the thickest piece, avoiding touching the bone. The thermometer should read at least 165°F.
Marinate for at least 30 minutes and up to 12 hours.
Serving suggestions
Serve with your favorite side dishes. Some suggestions include:
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my main dish recipes!
Italian Dressing Chicken
Equipment
Ingredients
Homemade Italian Dressing
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dijon mustard
- 1 teaspoon sugar or honey
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Chicken
- 6 chicken thighs
- 1 cup Italian dressing (store bought or homemade)
- salt
- pepper
Instructions
Homemade Italian Dressing
- Make the dressing - place all ingredients in a glass jar and cover with a lid. Shake vigorously until well mixed. (If using store bought dressing, you'll skip this step!)¾ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dijon mustard, 1 teaspoon sugar or honey, ½ teaspoon red pepper flakes, ½ teaspoon salt
Chicken
- Place chicken in a zip top bag6 chicken thighs
- Pour dressing over the top (use homemade dressing or 1 cup of Italian dressing)1 cup Italian dressing
- Seal bag and rotate to distribute dressing
- Refrigerate for at least 30 minutes and up to 12 hours
Grill the Chicken
- Preheat grill for 5-10 minutes so the grates are hot
- Remove chicken from marinade and place chicken on a baking sheet
- Sprinkle chicken with salt and peppersalt, pepper
- Discard any remaining marinade
- Place chicken skin side down on hot grill
- Cook for about 30-35 minutes rotating chicken every 5-7 minutes (or as needed to avoid burning) until chicken is cooked through
- Remove from grill and serve hot
Notes
- Use any cut of chicken you prefer - cooking time will vary with different cuts
- Place bag of marinating chicken on a cooking sheet or in a large bowl when placing in the refrigerator. This will catch any drips if your bag isn't fully sealed)
- Make certain the grill is hot before adding the chicken
- Scrape and clean your grates before adding chicken
- Turn the chicken about every 5 minutes. On the first turn, if the skin is stuck to the grate, wait a few more minutes before turning. If it's sticking, it's not ready to be turned.
- Watch for flare ups! Chicken is fatty and will often cause flare ups. When a flare up occurs, move your chicken to a new location to avoid burning. If needed, turn off one burner for a few minutes until flames are under control.
- Chicken should be cooked until fully cooked or 165°F when tested with a thermometer
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Angela says
This is the way my grandpa made his famous grilled chicken and it is the best I ever had. Excited to try this tonight!
Kathy says
I'm so excited for you to try it! Let me know how it turns out! 🙂
Anne says
This was SO good. I'd marinated other things in store bought Italian dressing before but not made my own and it was easy and flavorful- thanks so much!
Kathy says
Thank you! So glad you enjoyed it! 🙂
David @ Spiced says
Ooo - I love the grilling twist here! I've used Italian dressing as a chicken marinade before (both stovetop and slow cooker)...but I've never grilled it. Great idea! This sounds like an easy and flavorful option for weeknight dinners. 🙂
Kathy says
It really is perfect for busy weeknight dinners!