Adding flavor to chicken before grilling is incredibly easy but wonderful with this Italian dressing marinade.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) bottle Italian-style salad dressing
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 skinless, boneless chicken breast halves
Instructions
- Whisk salad dressing, garlic powder, and salt together in a shallow baking dish; add chicken breasts and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess; discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 2469 mg |
| Sugars | 9 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This is a “good” recipe. Not wow but not disappointing either. I did this on pork chops vs chicken and marinated for almost 7 hours. Easy and budget friendly. Thanks Steve Harritty!
It was easy to make and very tasty. My mother used to make it with Good Seasons italian dressing. I’ve also used it to marinate pork chops.
Very juicy and savory chicken. I cooked it in the oven instead of grill for 1 hour and 30 minutes at temperature 375°F-400°F. Very easy meal to make.
Never marinade with acids over 4 hours. The acid in the dressing starts to cook the meat and it will be terribly dry . It’s good in a pinch with a few extra spices.
Tasted yummy.
I’ve been using this marinade for YEARS. As is, is great but sometimes I add in the juice of an orange or lemon.
this recipe is even more spunkier if you marinate it with the salad dressing, a couple of fresh cloves of garlic (instead of the granulated kind) and a splash of whatever white wine you are drinking. every time I make this it gets mannny compliments and is a moist piece of chicken too!!
It’s a simple marinade we have made for years and works great when you don’t have time to be fancy. For a little extra zest use Wishbone House Italian and/or add a tsp of Old Bay Seasoning to regular Italian. It works with the cheapest store brand Italian or the expensive one.
Anybody like it my Italian chicken marinade
Used half a bottle of Italian dressing and omitted the salt (the dressing is plenty salty) to marinate overnight. I don’t know if this has to do with the recipe or was some fluke, but not only did the flavor not integrate into the chicken, but it made the chicken white before cooking it? And therefore the chicken was very tough. Could have just gotten bad meat, but we buy the same kind every week. Who knows. May or may not try this again.
Easy to put together, tastes great!
using a vinegar based salad dressing overnight will “cook” the chicken and it will be dry and have a weird texture, and the picture shows what seems to be a thigh with the skin on. marinated should only b for a couple of house, (just my opinion) and trying this out a few times over the years
A truly delicious and simple recipe! Every time I make it a rave about how good it is. I only use a half bottle like other reviews have mentioned, and it’s more than enough marinade. Haven’t done it on the grill yet, but doing it in the skillet is perfect for a busy night.??
Not enough flavour; I wouldn’t make again
I always marinate my chicken in Italian dressing. I usually let it sit for a day or two in the marinade and then toss it on the grill. It’s the best chicken ever.
I did a two hour brine first, then marinated overnight. I agree with others, half a bottle works perfect as far as amount goes. Hard to describe exactly the flavor but friends just call it “delicious” which is good enough. With the overnight marinate the chicken breast were little difficult to fillet so I didn’t . Long cook time but didn’t dry out. Cooked until temp was 160 internal and they stay very juicy and tender. Next time I’ll cut chicken first, then marinate. I did add some garlic salt and oregano. This is simple and delicious.
I followed some suggestions for added ingredients such as oregano, rosemary and other spices. It was a huge hit! Great recipe and easy to make.
It is pretty good this way but if you add a couple tbsps of soy sauce to the marinade, it becomes possibly the greatest chicken ever. Try it. You won’t be disappointed.
Used Trader Joe Balsamic Vinegar dressing – half a bottle – 3 large chicken thighs poking holes in the meat and pulled the skin away and dumped dressing into it. Marinated a couple of hours, cooked on the BBQ in a foil container and then once it lost its fat and removed from the pan and put on the grill to brown it up. We removed the skin to eat and it was fabulous! Skin protects it from getting dried out
Very tasty. My kids and father-in-law ate it up!
I recommend an 8 hour marinade