Go Back
–+ servings
Slices of grilled chicken with a golden brown crust

Italian Grilled Chicken

An easy and flavorful Italian Grilled Chicken recipe, perfect for summer cookouts and grilling! Chicken breast is marinated in an Italian marinade which consists of Italian inspired seasonings and spices. Juicy, moist and very flavorful!
5 from 3 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinade Time: 6 hours
Total Time: 30 minutes
Servings: 4 servings
Calories: 254kcal
Author: MinShien

Ingredients

  • 4 pieces boneless skinless chicken breast

Italian Marinade

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 6-8 cloves garlic minced
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 10-15 fresh basil leaves
  • 2-3 twig fresh oregano
  • 2-3 twig fresh thyme

Instructions

  • Pat dry chicken breast with paper towels.
  • Separately herbs into individual leaves or small twigs. Bring together olive oil, red wine vinegar, minced garlic, smoked paprika, salt, black pepper, fresh basil, oregano, and thyme in a large zip lock bag. Mix to combine.
  • Add chicken breasts to zip lock bag, and massage to coat marinade all over chicken breasts. Seal bag.
  • Refrigerate bag for at least 6 hours or up to 24 hours to marinade.
  • Fire up grill to medium heat. Grease grill grates with a neutral oil.
  • Once grill is hot, place chicken breasts on grill grates over fire. Brush marinade on top of the chicken. Cover grill and let it cook for a few minutes until golden brown on the bottom.
  • Flip chicken breast, brush marinade on the other side, and cover to cook for another few minutes.
  • Open grill cover to check internal temperature. Once internal temperature of the thickest part of the chicken breast reaches 165℉, remove chicken promptly.
  • Let chicken rest in room temperature for a few minutes. Serve and enjoy!

Notes

  • Marinade chicken in Italian marinade for at least 6-8 hours so that chicken is truly flavorful, but also avoid over marinating (no more than 24 hours) it as the acid in the marinade will break down the chicken too much and turn it mushy.
  • Avoid overcooking Italian grilled chicken so that grilled come out juicy and moist. Once the thickest part of the chicken reaches 165℉ (check using a meat thermometer), remove from heat promptly.

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 1167mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!