Italian Grilled Chicken
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This Italian Grilled Chicken recipe will have your mouth watering from the moment you throw it on the grill! With just 20 minutes of prep, it’s perfect for meal prep and great for summertime!
I don’t know about you, but when summer hits, it automatically sends me a message that it is time to fire up the grill!
There’s just something about winding down after a hard day’s work, chilling on the back deck and the smell of a barbecue going.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
While most marinated Italian grilled chicken recipes call for dried herbs, I really like using fresh. I know, I know. It’s not as convenient but the flavor is magical!
Looking for more easy chicken recipes? Be sure to take a look at 15 ways to use canned chicken, Italian chicken potato green bean bake and BBQ baked chicken thighs. It’s another family favorite that doesn’t leave much for leftovers. And if you’re in a pinch, you’ll love my weeknight chicken spaghetti recipe!
Italian Grilled Chicken Ingredients
- Boneless Skinless Chicken Breasts – Feel free to use chicken tenders if you prefer them. The rest of the recipe will stay the same as long as you’re using about a pound of chicken.
- Fresh Lemon Juice – If you can’t find fresh lemons, you can use store-bought lemon juice. The flavor will be a little more subtle. But please – don’t use the green bottle! The Italia Garden brand lemon juice is a good option if you’re using store-bought juice. You can find it in the produce section at your grocery store.
- Fresh Herbs – If you don’t have fresh herbs on hand or don’t want the extra work, no worries! This grilled chicken is still delicious if you use dried herbs. You can find the measurements for both in the recipe card at the bottom.
- Black Pepper – We’ve found that we really like fresh cracked peppercorns for grilling versus ground pepper. They now sell disposable pepper mills (with the pepper in them) on the spice aisle. And if you’re a serious pepper lover (raising my hand over here!) you can purchase automatic grinders for pretty cheap.
Can I use an indoor grill to make grilled Italian chicken?
Absolutely! I use the Ninja Foodi 5 in 1 and the Cuisinart Griddler for indoor grilling, especially when it’s cold or the weather is bad. These appliances are perfect when you want to grill smaller amounts of food.
Get the complete ingredients & directions in the recipe card below.
What to Serve With the Grilled Italian Chicken Recipe
Easy vegetable salad is a refreshing side dish that would go perfectly with grilled chicken. Or you can make a simple dinner salad and top it with my homemade house dressing.
Need something a little different? Try Katie’s cornbread casserole for a tasty carb option.
Want to end the meal with something sweet? Try Cousin Betty’s pistachio salad or my famous no bake lemonade pie, both are scrumptious!
Ways to Serve Grilled Chicken – Italian Style
Italian grilled chicken is SO universal, making the options endless. If you are a meal prepper, be sure to make a big batch so you can eat it through the week. Pair it with a steamed veggie and salad and you’re good to go.
It also makes a good cold chicken salad, and I mean the kind you add mayo to! Try a Cobb salad, Asian chicken salad, chicken salad sandwich, grilled chicken Caesar salad or even wraps.
Have another recipe that calls for shredded chicken? Italian chicken BBQ can be substituted in any of those because the flavor is just right – not too overpowering where it would taste off when combined with other ingredients.
How To Store Leftover Grilled Chicken
Store in an airtight container or Ziploc bag for up to 4 days in the refrigerator. You can also shred it and freeze for later.
Italian Grilled Chicken Recipe
Equipment
Ingredients
- ¼ cup lemon juice, fresh
- 3 tablespoons Worcestershire Sauce
- ¼ cup olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh oregano, minced (or 2 teaspoons dried oregano)
- ¼ cup fresh parsley, minced & lightly packed (or 4 teaspoons dried parsley)
- ¼ cup fresh basil, minced & lightly packed (or 4 teaspoons dried basil)
- 4 chicken breasts, boneless, skinless (about 1 pound)
Instructions
- Combine lemon juice and Worcestershire sauce in a medium bowl. Slowly whisk in olive oil.¼ cup lemon juice, 3 tablespoons Worcestershire Sauce , ¼ cup olive oil
- Add minced garlic, salt, pepper, oregano, parsley & basil. Whisk to combine.3 cloves garlic, ½ teaspoon salt, ½ teaspoon black pepper , 2 tablespoons fresh oregano, ¼ cup fresh parsley, ¼ cup fresh basil
- Place chicken in a large bowl or gallon sized ziploc bag and pour marinade over chicken.4 chicken breasts
- Refrigerate for a minimum of 2 hours or up to 8 hours.
- Heat grill to medium high heat.
- Remove chicken from the marinade and discard the leftover marinade.
- Place chicken on grill for 7-8 minutes, depending on the thickness of chicken breast. Turn and continue cooking for 7-8 more minutes until no pink remains and chicken is 165 degrees F with an instant read thermometer.
- Allow chicken to rest for 5 minutes before slicing and serving.
Notes
- I don’t recommend using bottled lemon juice. If fresh lemons aren’t available, the Italia Garden brand lemon juice is a good option. You can find it in the produce section at your grocery store.
- This recipe is great for food prepping. Make a double batch and add leftovers to salads, sandwiches, wraps, casseroles, etc.
- Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
