Italian Grilled Chicken

grilled chicken in pan 2

It’s easy.

This Italian grilled chicken is one of our favorite grilled dishes.  We’ve served it to a lot of folks on our deck during the summer – up to thirty folks at a time.

Marinate the chicken all day, allowing it to thaw. I use a Tupperware container that has a deep lid and a deep bottom.   I just flip the container, which makes to let the dressing seep through. Turn it every couple of  hours so it will marinate well. Use name brand, and stick with the regular instead of lite.

grilled chicken marinating

Then grill and cut it into serving size pieces.  You’d be surprised how far this chicken goes when it comes to serving it.   Cut into smaller pieces, the chicken takes up more space on a plate and folks are happy with a smaller amount.

That’s it.



grilled chicken in pan
When we grilled this chicken, I wasn’t even thinking “blog post”. That’s why it’s just in the stoneware in which we kept it warm.  That’s also why the photo doesn’t show chicken on a fancy plate. But I can guarantee you, it’s still licking-my-fingers-good!

Italian Grilled Chicken

my windowsill
Simple marinade and a quick grilling makes this dish a hit.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 8 -12 servings


  • 6-8 chicken breasts skinless, boneless
  • 1/4 bottle of Italian Dressing
  • Salt and Pepper to taste


  • Place chicken into a container that is large enough to hold the breasts and the liquid
  • Pour Italian dressing over the chicken
  • Put lid on the container and turn container several times to allow dressing to move through the layers
  • Continue to turn container every 1-2 hours, marinating for a total of 4-8 hours
  • Grill chicken on charcoal or gas grill until done
  • Cut chicken into smaller pieces to serve

pinteret italian grilled chicken

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