Easy grilled chicken with Italian dressing marinade is quick enough for a weeknight dinner. This classic Italian dressing grilled chicken recipe is a family favorite that's just happens to be gluten-free and dairy-free.
This is a super easy, old school grilled chicken recipe. I remember having it as a kid with salad dressing out of a bottle. This recipe uses my super simple Italian dressing recipe as a marinade for a quick weeknight grilled chicken dinner.
Generally, I'm a fan of using bone-in chicken. But for quick cooking, boneless is the way to go. The key to keeping it moist is not overcooking it. Boneless chicken breasts can go from tender and juicy to dry and tough in a matter of minutes. This post includes affiliate links to recommended products. You can read my full disclosure here.
The best way to make sure you have perfectly cooked chicken is to use an instant-read meat thermometer. Chicken is fully cooked when it reaches the safe internal temperature of 165 degrees. Pull it off the grill as soon as it reaches 165—if you cook it any longer it will be overdone.
Serve this chicken with cucumber tomato salad for an easy summer meal. Leftovers are great on a grilled chicken salad for lunch—just use the leftover dressing to dress the salad and add whatever fresh vegetables you have in the fridge.
Italian dressing grilled chicken is also great for meal prep. Grill up enough chicken for lunches during the week. Add some grilled vegetables and cauliflower rice and you've got ready-to-eat meals for those days you don't have time to cook!
An easy Italian dressing marinated grilled chicken recipe that's quick enough for a weeknight dinner.
- 4 boneless chicken breasts
- 1/2 cup paleo Italian dressing
Place chicken breasts in shallow glass bowl and cover with Italian dressing. Turn chicken to coat and marinate for at least 30 minutes.
Preheat grill to medium high. Grill chicken 3-5 minutes per side, until chicken reaches 155 degrees. Remove from grill, cover with foil, and let rest for 5 minutes.