Name: Grilled Chicken Breasts Recipe
Prep time: 495 min
Cook time: 20 min
Total time: 525 min
Ingredients: 5 boneless (skinless chicken breasts (6–8 oz each)); 1 cup Italian dressing; 1 teaspoon salt; ½ teaspoon black pepper

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Grilled chicken doesn't have to be dry or dull. With this hot-and-fast grilling method and a simple Italian dressing marinade, you'll get juicy, flavorful chicken every single time. It's quick, reliable, and perfect for backyard cookouts, summer dinners, or weekly meal prep.

Whether you’re firing up a gas or charcoal grill, this easy recipe delivers bold flavor with minimal effort.

Fork holding a juicy, bite of moist grilled chicken breast. The rest of the sliced chicken breast is in the background with a green salad with shredded carrots and red cabbage.

❤️ Why You'll Love This Recipe

🔥 Hot & Fast = Juicy Chicken - Grill over high heat (400-450°F) to seal in flavor and moisture.
🥗 Built-In Marinade Shortcut - Italian dressing does the flavor work for you-no fuss, no extra mixing.
💪 Lean & Wholesome - High protein, low carb, and naturally gluten-free.
🕒 Quick & Easy - Just marinate, grill, and serve-perfect for weeknights or last-minute guests.
🍽 Meal Prep Friendly - Make a batch and use it in salads, wraps, or bowls throughout the week.

🛒 Ingredients You'll Need

3 Labeled ingredients on a marble countertop.

Boneless skinless chicken breasts - Pound to even thickness for even cooking
Italian dressing - Store-bought or homemade (see Pro Tip below)
Salt & black pepper - Recommended for boosting flavor, especially with mild or low-sodium dressings
Oil - For greasing the grill grates

🔥 Pro Tips for Perfect Grilled Chicken

Use a bold Italian dressing.
Look for one with good acidity and herbs, or make your own with 2 parts olive oil to 1 part red or white wine vinegar, plus garlic, oregano, basil, salt, pepper, and a pinch of red pepper flakes.
Boost the seasoning.
If your dressing is light or low-sodium, add ½ teaspoon salt and ¼ teaspoon black pepper to the marinade for added flavor.
Pound the chicken to ½ to ¾ inch thickness.
Even thickness = even cooking, so nothing dries out.
Preheat grill to high heat (400-450°F).
That hot sear locks in moisture and gives you grill marks.
Clean and oil your grates.
Use tongs and an oiled paper towel to prevent sticking.
Grill hot and fast.
Cook 2-3 minutes per side, flipping once, then move to the cool side of the grill, Cook 5 minutes each side or until internal temp hits 165°F.
Let it rest.
Rest chicken for 5 minutes after grilling so juices stay inside.

A juicy sliced chicken breast on a white plate with a green salad with shredded carrots, red cabbage, and a slice of lemon.

🔄 Variations & Flavor Boosters

Add lemon juice or zest to the marinade for brightness.
Mix in fresh herbs like oregano, parsley, or thyme.
Toss in crushed red pepper flakes for a subtle kick.
Swap dressing for balsamic vinaigrette for a tangy twist.
Try chicken thighs instead for an extra-juicy option.
Brush with Blueberry BBQ Sauce for a sweet and smoky summer taste.

🍗 How To Grill Chicken Breasts

Pound chicken breasts to about ½ to ¾ inch thickness.

Marinate in Italian dressing (with added salt & pepper, if needed) for 1 to 4 hours.

Preheat your grill to high heat (400-450°F) and oil the grates.

Grill 2-3 minutes per side, flipping once.

2-photo collage showing raw chicken on grill over coals and then cooked chicken breasts with grill marks over the charcoal grill.

Then move the chicken to the cool side of the grill to continue cooking about 5 minutes per side or until the chicken reaches 165°F internal temp per a Meat thermometer.

Grilled chicken breasts with grill marks moved to the cool side of the grill.

Rest for 5 minutes before slicing.

4 grilled chicken breasts on a white platter resting after grilling.

🧠 Troubleshooting Tips

❌ Dry chicken? Likely overcooked-pull it at 165°F.
❌ Sticking to grill? Make sure the grates are hot, clean, and well-oiled.
❌ Uneven cooking? Pound chicken for uniform thickness before grilling.

🍽 What To Serve With It

These grilled chicken breasts pair beautifully with summer sides like this Parmesan Roasted Zucchini Boats, or one of these other delicious recipes:

Tri Color Rotini Pasta Salad - colorful and tangy
Frito Crack Corn Salad - creamy and crunchy
Mexican Shrimp Salad - fresh and zesty
Grilled Peach Tomato Salad - Sweet, Smoky, fresh and crisp salad.
Blackened Mahi Mahi Sandwiches or
Grilled BBQ Chicken Legs for a complete grill-out spread
Creamy Cucumber and Onion Salad or Mexican Cucumber Salad

🧾 Nutritional Info

Nutritional data is an estimate and will vary based on dressing brand and portion size.

🔗 More Easy Grilling Recipes

Grilled chicken breasts on a charcoal grill.

💬 Join the Conversation

What do you love serving with grilled chicken? Drop your ideas in the comments or tag me @flavormosaic!
⭐️ Tried this recipe? I'd love your ⭐️⭐️⭐️⭐️⭐️ rating and feedback!

Save this one on Pinterest, share it with your grilling crew, and don't forget to leave a review-it really helps Flavor Mosaic grow. 🙌🔥

Recipe

Grilled Chicken Breasts Recipe

By Michele Feuerborn

5 from 2 votes

Juicy grilled chicken breasts marinated in Italian dressing and grilled over high heat for bold flavor and beautiful char. An easy, healthy summer dinner or meal prep staple!

4 grilled chicken breasts on a white platter with a salad next to it.

Save

Prep Time 8 15

Cook Time 20

Rest: 10

Total Time 8 45

Servings

Calories 371

Equipment

A large bowl or gallon-size Ziploc bag
A grill (charcoal or gas)
A fork
Tongs
A meat thermometer (recommended)

Ingredients

▢ 5 boneless skinless chicken breasts (6-8 oz each)
▢ 1 cup Italian dressing
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper

Instructions

Step 1: Marinate the Chicken

Pound chicken breasts to about ½ to ¾ inch thickness. Put the chicken breasts in a large bowl, container, or Ziploc bag, then pour in 1 cup of Italian dressing. Add salt and pepper. Using a fork, poke holes in each chicken breast (this helps the flavor soak in). Flip and poke the other side of the chicken too. Cover the container with plastic wrap or seal the container or bag, and place it in the fridge for at least 1 hour (up to 8 hours is fine).

Step 2: Set Up the Grill

For a Charcoal Grill: Light your charcoal and push it to one side of the grill. Leave the other side with no charcoal, and be sure to keep the bottom vents open while preheating.
For a Gas Grill: Turn on one burner to high heat (400-450°F) and leave the other burner(s) off to create a cooler side. Preheat the grill with the lid closed for 10-15 minutes.

Step 3: Grill the Chicken

Clean the grill grates with a grill brush and then take the chicken out of the marinade, let the extra dressing drip off, and place each piece of chicken on the hot side of the grill. Cook for around 2-3 minutes per side to get char or grill marks. Then move the chicken to the cool side of the grill.
On charcoal: Partly close the top and bottom vents.
On gas: Lower the heat and close the lid.
Cook the chicken with the lid closed for 10-15 more minutes, flipping once halfway through.

Step 4: Check & Finish

Using an instant-read thermometer, check the thickest part of the chicken. The internal temperature of the chicken should read 165°F. Once done, take it off the grill and let the chicken rest for 5-10 minutes before slicing. If it’s not done, leave it on the grill until it reaches 165°F.

Video

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Notes

Pro Tips:

Use a bold Italian dressing.

Look for one with good acidity and herbs, or make your own with 2 parts olive oil to 1 part red or white wine vinegar, plus garlic, oregano, basil, salt, pepper, and a pinch of red pepper flakes.

Boost the seasoning.

If your dressing is light or low-sodium, add ½ teaspoon salt and ¼ teaspoon black pepper to the marinade for added flavor.

Pound the chicken to ½ to ¾ inch thickness.

Even thickness = even cooking, so nothing dries out.

Preheat grill to high heat (400–450°F).

That hot sear locks in moisture and gives you grill marks.

Clean and oil your grates.

Use tongs and an oiled paper towel to prevent sticking.

Grill hot and fast.

Cook 2–3 minutes per side, flipping once, then move to the cool side of the grill, Cook 6-8 minutes each side or until internal temp hits 165°F.

Let it rest.

Rest chicken for 5 minutes after grilling so juices stay inside.

Marinate just right: Let the chicken sit in the Italian dressing for at least 1 hour, but no more than 8 hours. Too long, and the acid in the marinade can start breaking down the meat, making it mushy instead of juicy.

Preheat your grill properly: Before tossing on the chicken, make sure your grill is hot and clean. This prevents sticking and gives those perfect char marks that add flavor and texture.

Don’t flip too much: Patience is key. Let the boneless chicken breasts cook undisturbed for about 2-3 minutes per side on the hot side, then 10-15 minutes total on the cool side, depending on the chicken’s thickness.

Use a meat thermometer: This is a great way to nail doneness without guesswork, aim for an internal temp of 165°F. That’s the sweet spot for juicy, properly cooked chicken.

Freezing: Cool the cooked chicken breasts to room temperature before placing them in an airtight container or freezer bag. Freeze them for up to 2 months. To reheat, thaw them overnight in the fridge and then warm them in the oven or microwave.

Storing: Store your leftover grilled chicken in the fridge in an airtight container for 3-4 days.

How To Reheat

Oven Method: Preheat your oven to 350°F (175°C). Place the chicken on a baking tray, cover it loosely with foil, and heat it for 15-20 minutes until it is warmed through.

Microwave Method: Cover the chicken with a damp paper towel and microwave it on medium-high for 1-2 minutes. Check and microwave more if necessary.

Air Fryer Method: Preheat it to 350°F (175°C) and then heat the chicken for 5-7 minutes, flipping it halfway through.

Nutrition

Grilled Chicken Breasts with Italian Dressing