This Italian Grilled Chicken will have your mouth watering from the moment you throw it on the grill! Ready in only 20 minutes, 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.
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!
For the longest time when recipes called for fresh lemons, I always used store-bought lemon juice in the green bottle (you KNOW which one I’m talking about!). For this recipe I highly recommend splurging on the fresh lemons!
One debate that can never be settled is which grill is the best – gas or charcoal? Most recently pellet grills are becoming the new thing to use. Personally I haven’t tried those, but I’ve heard you can cook 7 ways on it.
Looking for more easy chicken recipes? Be sure to take a look at 15 ways to use canned chicken and my Italian Chicken Potato Green Bean Bake. It’s another family favorite that doesn’t leave much for leftovers. If you are in a pinch, you’ll love my Weeknight Chicken Spaghetti!
Ingredients for Italian Grilled Chicken
Boneless Skinless Chicken Breasts – Feel free to use chicken tenders if you prefer them. The rest of the recipe will stay the same if you choose to swap out for tenders.
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. If you’re a serious pepper lover (raising my hand over here!) you can purchase automatic grinders for pretty cheap. Everyone always raves about these when they come over.
Can I use an indoor grill to make Italian Grilled Chicken?
Absolutely! I use the the Ninja Foodi 5 in 1 and the Cuisinart Griddler for indoor grilling, especially when it’s cold or the weather is bad. And because you can never have too many kitchen appliances, am I right?!
These appliances are perfect when you want to grill a small amount of food and I find that it generally tastes great.
Best Dishes to Serve With
Need something a little different? Try Katie’s Cornbread Casserole for a tasty carb option.
Other Recommendations for 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 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 grilled chicken 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
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. It’s a great addition to fall soups.
Italian Grilled Chicken
- ¼ cup lemon juice, fresh
- 3 tbsp Worcestershire Sauce
- ¼ cup olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp 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)
- Combine lemon juice and Worcestershire sauce in a medium bowl. Slowly whisk in olive oil.
- Add minced garlic, salt, pepper, oregano, parsley & basil. Whisk to combine.
- Place chicken in a large bowl or gallon sized ziploc bag and pour marinade over chicken.
- Refrigerate for a minimum of 2 hours or up to 8 hours.
- Heat grill to medium high heat.
- Remove chicken form marinade and discard 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.
- 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.
- Nutritional information is provided as a reference using an online calculator. We recommend verifying this information independently.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.