Grilled Chicken Breasts Recipe

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

Grilled Chicken Breasts Recipe

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!

Course Main Dishes

Cuisine American

Keyword Grilled Chicken, grilled chicken breast

Prep Time 8 15

Cook Time 20

Rest: 10

Total Time 8 45

Servings

Calories 371kcal

Author Michele

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

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