Classic Italian Dressing Chicken Marinade

Name: Classic Italian Dressing Chicken Marinade
Prep time: 18 min
Cook time: 13 min
Total time: 31 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ pounds (4 breasts, about 6 oz each) (680 g) boneless, skinless chicken breasts, trimmed of excess fat, pounded to an even ¾-inch (2 cm) thickness; 1 cup (240 ml) Italian vinaigrette-style dressing, shaken well; 3 cloves (9 g) garlic cloves, finely minced or grated; 1 teaspoon (2 g) freshly ground black pepper; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; ½ teaspoon (1 g) dried oregano (optional); 1 tablespoon (15 ml) olive oil or neutral oil, for oiling the grill grates

From the MyKitchenBank Kitchen

Bottled Italian dressing, fresh garlic, lemon and plenty of black pepper turn plain chicken breasts into juicy, tangy, well-browned grilled chicken with almost no effort. Marinate for a couple of hours and grill.

Prep: 18 min
Cook: 13 min
Wait: 2 hr 13 min
Total: 2 hr 44 min
Makes: 4 grilled chicken breasts (4 servings)

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Steps

Before you start

Plan for at least 2 hours of marinating time (30 minutes minimum, 8 hours maximum).
Use a vinaigrette-style Italian dressing, not a creamy one. Shake the bottle well before measuring.
Have an instant-read thermometer ready. It is the only reliable way to know the chicken is done.
Use a zip-top bag or a non-reactive dish (glass or ceramic), not metal, for marinating.

1
Pound the chicken
- Trim any visible fat or tough white tendon from the 4 chicken breasts.
- Place one breast at a time between two sheets of plastic wrap or parchment.
- Pound the thick end with a mallet or rolling pin until the whole breast is an even ¾ inch (2 cm) thick.
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Ready when: Each breast has the same thickness from end to end, with no thick hump.
Tip: Even thickness is what keeps the thin end from drying out while the thick end finishes cooking.
2
Mix the marinade
- In a medium bowl, whisk together 1 cup (240 ml) Italian dressing, the minced garlic, 1 teaspoon black pepper, 1 tablespoon lemon juice and the oregano, if using.
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Ready when: The garlic and pepper are evenly dispersed through the dressing.
Tip: Bottled dressing is already salty, so don't add extra salt.
3
Marinate the chicken
- Put the chicken in a gallon zip-top bag and pour in the marinade.
- Press out the air, seal, and massage the bag so every breast is coated.
- Lay the bag flat on a plate or in a dish to catch leaks and refrigerate for 2 hours, flipping the bag once halfway.
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Ready when: Chicken is fully submerged or coated and looks slightly paler on the surface.
Tip: Don't go beyond 8 hours. The vinegar in the dressing will make the meat mushy and chalky.
4
Heat the grill
- About 30 minutes before the chicken is done marinating, take the bag out of the fridge.
- Preheat the grill with the lid closed to medium-high, about 400–450°F (200–230°C), for 8–10 minutes.
- Scrape the grates clean with a grill brush.
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Ready when: Grill thermometer reads 400–450°F (200–230°C) and you can only hold your hand over the grates for 3–4 seconds.
Tip: A hot, clean grate prevents sticking and gives good grill marks.
5
Drain and oil grates
- Lift the chicken out of the bag, letting the excess marinade drip off for a few seconds, and place on a clean plate.
- Discard the bag and all the leftover marinade.
- Fold a paper towel, dip it in the 1 tablespoon oil, hold it with tongs and wipe the hot grates.
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Ready when: Grates look glossy with oil.
Tip: Never reuse or boil down the marinade that touched raw chicken, and never brush it on cooked chicken.
6
Grill first side
- Lay the breasts on the grates at an angle to the bars, leaving space between them.
- Close the lid and grill without moving for 6 minutes.
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Ready when: The edges turn opaque about halfway up the sides and the underside has deep golden-brown grill marks; the chicken releases easily from the grates.
Tip: If flare-ups happen from dripping dressing, move the chicken to a cooler part of the grill until they subside.
7
Flip and finish
- Turn the chicken over with tongs.
- Close the lid and cook for 5–6 more minutes.
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Ready when: Both sides are well browned and the juices run clear.
8
Check temperature
- Insert an instant-read thermometer horizontally into the thickest part of each breast.
- Pull the chicken off the grill when it reads 160°F (71°C); it will climb to a safe 165°F (74°C) as it rests.
- If any piece is under, grill for 1 more minute and check again.
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Ready when: Thermometer reads 160°F (71°C) in the thickest part when removed, 165°F (74°C) after resting.
Tip: Don't touch the grate with the thermometer tip, which will give a false reading.
9
Rest the chicken
- Transfer the chicken to a clean plate (not the one that held raw chicken) and rest, loosely tented with foil, for 5 minutes.
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Ready when: Juices stop running when the chicken is cut; internal temperature reaches 165°F (74°C).
10
Slice and serve
- Slice the chicken against the grain into ½-inch (1.25 cm) strips and serve warm with salad, roasted vegetables, pasta or rice.
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Ready when: Slices are juicy and opaque white all the way through.

Good to know

Tips

Pound the chicken to an even thickness so it cooks at the same rate throughout.
Wipe or let excess marinade drip off before grilling; heavy dripping oil causes flare-ups and bitter char.
Rely on the thermometer, not time. Pull at 160°F (71°C) and let carryover heat finish it.
No grill? Cook in a preheated, oiled grill pan over medium-high heat or on a rimmed sheet pan in a 425°F (220°C) oven for 18–22 minutes.

Make ahead

"Combine the chicken and marinade in the bag and refrigerate up to 8 hours ahead, or freeze the bag flat for up to 3 months. Thaw overnight in the refrigerator, then grill as directed."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cooked chicken keeps in an airtight container for 3–4 days. Freezer: up to 3 months, wrapped well. Reheat gently, covered, in a 325°F (160°C) oven for 10–15 minutes, or microwave in 30-second bursts with a splash of water."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Use the same weight; no pounding needed. Grill 5–6 minutes per side until 175°F (80°C) for the most tender texture.
Italian vinaigrette-style dressing → homemade Italian dressing. Whisk ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp each dried oregano and basil, ½ tsp salt and a pinch of sugar, then reduce the lemon juice to 2 teaspoons.
fresh lemon juice → red wine vinegar. Use 1 tablespoon for a sharper tang.
olive oil or neutral oil → avocado oil. Higher smoke point, good for very hot grates.