{"id":732,"date":"2022-03-03T14:13:47","date_gmt":"2022-03-03T19:13:47","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/italian-grilled-chicken-breasts\/"},"modified":"2026-08-29T22:35:37","modified_gmt":"2026-08-30T02:35:37","slug":"italian-grilled-chicken-breasts","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/italian-grilled-chicken-breasts\/","title":{"rendered":"The best Italian marinated grilled chicken breasts"},"content":{"rendered":"

\ud83c\udf57 Italian marinated chicken, and honestly almost nothing else<\/strong><\/h3>\n

This is barely a recipe. Chicken breasts sit for a few hours in my homemade creamy Italian dressing<\/strong><\/a>, then they go on the grill. That is the entire method. What comes off the grate is tender, juicy, and edged with a caramelized crust that tastes of real grated parmesan and dried oregano. My kids ask for it every single week from June to September. It also costs less than the pre-marinated trays at the grocery store, and it does not taste of sugar and gum.<\/p>\n

\ud83c\udf21\ufe0f What actually keeps a grilled chicken breast juicy<\/strong><\/h3>\n

Three things, and none of them are complicated. First, fat. The mayonnaise in this Italian chicken marinade coats every surface and holds moisture in while the grill does its work, which a thin oil-and-vinegar marinade simply cannot do. Second, basting: I keep a quarter of the marinade back, clean, and brush it on every five minutes for the whole 20 minutes of cooking. Third, a thermometer. 165\u00b0F (74\u00b0C) in the thickest part, then off the heat immediately. People who ask how to grill chicken breast without drying it out are almost always guessing at doneness instead of measuring it.<\/p>\n

\ud83d\udd25 No grill? It still works. No chicken? Also fine.<\/strong><\/h3>\n

This is a barbecue recipe first, but it moves. Oven at 400\u00b0F (200\u00b0C) on a parchment-lined sheet, 22 to 25 minutes, flipped once. Air fryer at 380\u00b0F (193\u00b0C), 14 to 16 minutes. Cast iron grill pan, 6 minutes a side over medium-high, which gives you the best grill marks of the three. And the marinade does not care what it is on: boneless thighs, pork tenderloin, pork chops. Quebec pork, where I live, is an outrageously good and cheap product, and this marinade is one of the better things you can do to it.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf57 Italian marinated chicken, and honestly almost nothing else This is barely a recipe. Chicken breasts sit for a few hours in my homemade creamy Italian dressing, then they go on the grill. That is the entire method. What comes off the grate is tender, juicy, and edged with a …<\/p>\n","protected":false},"featured_media":8865,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"italian marinated chicken","_yoast_wpseo_title":"Italian marinated chicken breasts, grilled and juicy","_yoast_wpseo_metadesc":"Italian marinated chicken breasts: 3 hours in a creamy homemade Italian dressing, then grilled juicy to 165\u00b0F. 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