This super easy grilled Italian chicken is sure to make your week a whole lot better! It’s almost no prep and cooks quickly on the grill for weeknight dinner perfection!
Remember the Italian dressing I shared with you last week? Well I already have a recipe to share with you that uses that super easy dressing to make the best grilled chicken.
And I don’t just mean the best grilled chicken because it takes almost no time and only involves two ingredients (the finished dressing, plus chicken) but because it’s actually incredibly tasty.
Grilled Italian Chicken
I first came across this recipe for grilled chicken back when I was just 16. My 16th birthday was my golden birthday and we decided to get fancy and have a dinner party with some of my friends.
We had two options for the meal, and one of them was this grilled chicken. It was so good, and when I found out it was that simple, I couldn’t believe it.
So then when I was out on my own, it became a regular meal option. Get chicken, add a bottle of Italian dressing, and you’re golden. I even wrote about it on my other site.
But most store-bought Italian dressings are loaded up with sugar and refined oils, so when I went keto this recipe went on the back burner.
Luckily, once I figured out how to make my own, super low carb Italian dressing, things were back on, baby!
Note: You can make this dish dairy-free SUPER easily by skipping the parmesan in the dressing. So if you’re here wondering why you found this under the “dairy free” section of my website, that’s why.
This recipe is so stupid easy, it’s almost embarrassing to have it on a recipe website. But you need this in your life, so here it is.
I like to marinate my chicken in a zip top bag because I think it gets the marinade more evenly distributed than any other method. But if you prefer, you can put it in a shallow, covered dish instead. Use half of the dressing recipe to marinate the chicken, and the other half for basting.
As for the chicken, I like to use boneless skinless thighs. I’ve made this with bone-in, skin-on chicken, and I just find that the flavor doesn’t get past the skin. If you use skinless, the flavor permeates the entirety of the meat.
But you do you, boo. Use whatever chicken makes you happy. Just know that bone-in chicken will take longer to cook.
Now– how long should you leave your chicken marinating?
For best results, at least an hour. But you can do it longer, even up to overnight. And actually, you could take this bag of chicken with dressing and put it in your freezer and thaw it another time.
After marinating for your desired amount of time, it’s time to grill these lovelies.
Get your grill super hot and grill these until you get nice color on one side, then flip them over.
Baste the chicken on each side as it cooks. We baste a couple times on each side to use up the rest of the reserved dressing.
Cook these until the internal temperature gets to 165°F (74°C). The timing of this will vary depending on how hot your grill gets so start checking after you’ve cooked your chicken about five minutes on each side.
Once it’s cooked through, you’re done! This chicken has so much flavor, you guys. If you serve this at parties, your guests will never guess how easy it was to make!
- 1 recipe Keto Italian Dressing
- 6 chicken thighs, boneless & skinless
- Place the chicken thighs in a large zip top bag or shallow, covered dish.
- Pour half the dressing over the chicken and seal bag tightly, or cover dish.
- Place in the refrigerator for at least one hour, or up to overnight.
- Heat grill to high heat. Then grill chicken until browned on each side and at least 165°F (74°C), basting with the remaining dressing on each side.
- Serve and enjoy!
This can easily be made dairy free by omitting the parmesan cheese in the dressing.
Serving Size:1 thigh
Amount Per Serving: Calories: 442Total Fat: 34.2gSaturated Fat: 6gSodium: 491mgCarbohydrates: 1.5gNet Carbohydrates: 1.2gFiber: 0.4gSugar: 0.2gProtein: 30.9g