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Italian marinated chicken is juicy, flavorful chicken that can be cooked 4 different ways, and is versatile. Serve it with a side of veggies, grains, or a salad for a simple meal. Or, cook it on the weekend, and turn it into chicken that you can have all week long.
This recipe all started when I set out make 4 different chicken marinades. The other two were mediocre, at best, and this one was amazing. So, instead of 3 marinades, I am providing you with one outstanding chicken marinade that I have wanted to make again, and again!
The Italian marinade is a tweaked version my my Italian vinaigrette that I make for my Italian pasta salad recipe – it works perfectly for marinating chicken! The high acidity content of the red wine vinegar really helps to tenderize, and help all the flavors soak into the chicken.
I know you will love this Italian marinated chicken. It’s tender, juicy, and bursting with sweet, tangy, herby flavor that goes with just about anything. The marinade itself is quick and easy to put together, making it ideal for busy weekdays. The chicken can be cooked using 4 different cooking methods (grilled, indoor grill pan (or skillet), baked in the oven, and in the air fryer). It’s a healthy, and simple way to liven up your chicken.
Not to mention that Italian marinated chicken is naturally gluten free, dairy free, and a healthy way to get some lean protein into your diet that also tastes great!
Ingredients for Italian marinated chicken
As always, the list of ingredients, along with their measurements are in the recipe card below. Be sure to check it out.
- chicken breasts – the star of the show! You can also use boneless, skinless chicken thighs.
- red wine vinegar – the acid for our marinade. Bright, tart, a little fruity, and so delish.
- avocado oil – the fat in our marinade. Every good marinade needs a fat along with an acid. I like using avocado oil because it’s neutral in taste, and has a high-smoke-point for when you go to cook the chicken.
- Dijon mustard – a little Dijon adds a nice zippy depth of flavor that I love.
- granulated sugar, or honey – a little bit of sugar to balance out the acidity in the red wine vinegar.
- kosher salt – salt is helpful in both flavoring the chicken itself, and in helping the juices of the marinade to penetrate the fibers of the chicken.
- black pepper -because black pepper is a must in pretty much any savory recipe.
- onion powder – I love using onion powder in an Italian dressing (or marinade), because it adds this lovely sweet flavor without being too oniony.
- garlic powder – for a hint of garlicky goodness.
- red pepper flakes (optional) – for a hint of spice, that doesn’t really make the chicken spicy, but gives a depth of flavor.
- dried herbs – a combination of classic Italian herbs are used here: basil, rosemary, oregano, and thyme.
How to make Italian marinated chicken
Of course, detailed directions are in the recipe card below, but let’s give you a preview here.
- Pound the chicken breasts – so the chicken cooks more evenly.
- Poke holes in the chicken – to help the marinade soak into the chicken.
- Make the marinade
- Allow the chicken to marinate
- Bring the chicken to room temp – this also helps the chicken to cook more evenly.
- Cook the chicken – grill it, indoor grill pan, bake, or air fry the chicken!
- Serve!
Do I need to pound the chicken?
No.
But, I highly recommend it.
If you look at a chicken breast it is very uneven in thickness. Some parts are pretty thin, while others are thicker. If you cook it just like this, the thinner parts will be overcooked, and dried out by the time the thicker parts get cooked to temperature. And, then you’re back to square one with dry chicken.
So, I do recommend taking 10 minutes to pound your chicken breasts into an even thickness before placing them in the marinade. It will result in an evenly cooked, more juicy chicken, which is the point of marinating it in the first place, right?
NOTE: If you are using boneless, skinless chicken thighs, you can skip pounding out the chicken because the chicken thighs are already thin, and even.
Why should I marinate my chicken?
Marinating chicken adds flavor, moisture, and tenderizes your chicken. It’s an easy way to turn plain, old, boring chicken into something exciting.
How long should I marinate my chicken?
For as little as 15 minutes, up to 6 hours.
If your short on time, marinating your chicken for even just 15 minutes can really enhance the flavor of the chicken.
Of course, the longer, the better. But, don’t marinate your chicken more than 6 hours.
With a marinade that has a high acidity, such as this Italian marinade, the acid in the chicken will start to break down, and almost “cook” the chicken after 6 hours, causing it to have a weird, mealy texture that isn’t pleasant.
Should I rinse my Italian marinated chicken before cooking?
No.
Rinsing the chicken will remove a lot of the marinade from the chicken, which adds flavor.
Also, I never recommend rinsing your chicken in general. Rinsing chicken can cause bacteria to spread in your kitchen.
What 4 ways can I cook my Italian Marinated chicken?
- Grill the chicken – this is the most flavorful way to cook the chicken. Especially, if you’re using a charcoal grill. The charcoal adds so much smoky flavor to the chicken.
- Indoor grill pan (or skillet) – This is my second favorite way. It’s a little more convenient than grilling, but it also provides some char, and caramelization to the chicken, which adds flavor.
- Bake in the oven – This method is the most hands-off way to cook the chicken. You just pop it in the oven, and set a timer for 10 to 15 minutes. However, it is the least exciting cooking method. Without the caramelization that direct heat provides, the chicken is a little less flavorful, but still very delicious, tender, and juicy.
- Air fry the chicken – I just got an air fryer a few months ago, I have been learning my way around. Cooking this chicken in the air fryer is another hands-off method like baking it in the oven, but it provides a little bit of char, and color to the chicken, which means more flavor. However, the downfall is that you will most likely need to cook the chicken in two batches (if cooking 3 to 4 chicken breasts). The bonus: it doesn’t heat up your kitchen!!!
How to use Italian marinated chicken
This chicken is very versatile.
You can cook it up and make a simple side of veggies, grains, or a side salad, and dinner is served!
You could also cook it up and use it as a meal-prep ingredient for the week. It’s still nice and juicy when re-heated.
It also makes a great protein option for salads.
What to serve Italian marinated chicken with:
Simple side recipes that compliment the Italian marinated chicken, to round out a meal.
- easy roasted potatoes
- Mexican street corn salad
- classic creamy coleslaw
- instant pot garlic mashed potatoes
- marinated 3 bean salad
Equipment used in this recipe
- meat mallet – This is what I use to pound the chicken out into an even thickness.
- plastic cutting board – this is my favorite plastic cutting board to use when I need to work with raw meat. It is non-slip which makes pounding the chicken even easier.
- tongs – tongs are so helpful with transferring the chicken from the marinade to the grill/oven.
- meat thermometer – A meat thermometer is the best way to ensure that you don’t overcook, or undercook your chicken.
- large rimmed baking sheet – perfect for cooking the chicken in the oven!
- air fryer – This 6 QT air fryer is spacious enough to cook two chicken breasts at a time. I love that this method doesn’t heat up the kitchen!
Reasons you will make this Italian marinated chicken on repeat
- It’s juicy, flavorful, and anything but boring.
- It’s versatile – serve it with anything for a complete meal.
- It’s easy
- You can cook it 4 different ways: grill, indoor grill pan, oven, or air fryer.
- It’s great for meal-prep.
- It’s simple, yet exciting.
- It’s delicious anytime of the year!
More chicken recipes for you to try
- Instant pot whole chicken (Great for meal prep)
- chicken broccoli stir fry
- Greek grilled chicken with zucchini
- lighter orange chicken
- sonoma chicken salad
- chicken Caesar salad
- sheet pan chicken fajitas
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Italian Marinated Chicken (4 Cooking Methods)
- Prep Time: 15 mins
- Marinate Time: up to 6 hours
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 to 4 1x
- Category: chicken, entrée, easy, grilling
- Method: grill, bake
- Cuisine: gluten free, dairy free, egg free, healthy
- Diet: Gluten Free
Description
Italian marinated chicken is juicy, tender, and bursting with herby flavor. The marinade comes together quickly, and the chicken is easy to cook. Serve the chicken with any simple veggie, side salad, or grains for a complete meal. Or, make it a meal-prep ingredient for busy weeks.
Ingredients
Chicken
- 2 to 4 chicken breasts (about 1 to 2 pounds) – could also sub boneless, skinless chicken thighs
Italian Marinade
- 1/3 cup red wine vinegar
- 1/3 cup avocado oil, or other neutral, high-smoke-point oil
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar, or honey
- 2 teaspoons kosher salt (if using table salt, reduce to 1 teaspoon)
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- 1 teaspoon dried basil (see notes for subbing with Italian seasoning blend)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder (or 1 garlic clove, minced)
- optional: 1/2 to 1 teaspoon red pepper flakes
For cooking
- 1 tablespoons avocado oil, or other neutral, high-smoke-point oil (as needed)
Instructions
- Pound the chicken breasts – If using chicken breasts, I recommend pounding the chicken breasts into an even thickness. Note: if using boneless, skinless chicken thighs, you can skip this step. You can do this by placing the chicken breasts on a plastic cutting board, and covering them tightly with plastic wrap. I recommend using a plastic cutting board that is non-slip, like this one. Use the flat side of a meat mallet to pound the thicker parts of the chicken so that it’s thinner. Ideally, you want the thicker parts of the chicken breast to be an even thickness with the thinner parts of the chicken. TIP: If the chicken breasts are wet, pat them dry really well, otherwise they will slip around. Also, depending on the size of your chickens/how many you are doing, you might needs to do two at a time. If careful, you can re-use the plastic wrap.
- Poke holes in the chicken – Use a fork to poke a few holes throughout the chicken. This helps the marinade to really soak into the chicken.
- Make the marinade – To a gallon-sized zipper bag, add all of the ingredients for the Italian marinade, close the bag, and squish the marinade around until it is well combined. Open up the bag again, and add the chicken. Re-seal the bag and place the bag in a baking dish, or other container to catch any potential leaks. Alternately, you could mix the marinate up in a large bowl, and marinate the chicken in that same bowl.
- Allow the chicken to marinate – Place the chicken in the fridge to marinate for up to 6 hours, flipping the chicken in the marinate every once in a while, if possible (I just flip the bag over, when I think about it). Even marinating the chicken for as little as 15 minutes results in a really flavor chicken. Note: Don’t marinate longer than 6 hours. When using a vinegar based marinade, the high acid content can break down the chicken and give it a weird texture.
- Bring the chicken to room temp – 30 minutes to 1 hour before you cook the chicken, pull it out of the fridge and allow it to come to warm up a little. Cooking room temp chicken helps the chicken to cook more evenly, preventing your chicken from drying out. If you’re only marinating your chicken for 15 minutes, you can just leave it out at room temp.
- For grilled chicken – prepare your outdoor grill by heating it to about 400 degrees Fahrenheit. Once the grates are heated, brush the grates of the grill with 1 tablespoon of avocado oil. Tap any excess marinade off the chicken, and discard the marinade. Place the chicken on the hot grill, cover the lid, and grill for 5 to 7 minutes, or until you see the edges of the chicken start to turn white, and the chicken releases easily from the grill. Cook on the other side for 3 to 4 minutes, or until the internal temperature reads 155 to 160 degrees Fahrenheit when using a meat thermometer in the thickest part of the chicken (the residual heat will bring the temperature up to 165 degrees Fahrenheit, after the chicken is removed form the grill). Allow the chicken to rest for 5 minutes before cutting into it. This helps the juices in the chicken to redistribute into the chicken, rather than running out, giving you a juicer chicken.
- For indoor grilled pan on the stovetop – Note: you can also use this same method with a skillet. Heat your grill pan on high heat. Once the grill pan nice and hot, and smoking a little, brush the grill pan with 1 tablespoon of avocado oil. Tap any excess marinade off the chicken, and discard the marinade. Place the chicken on the hot grill pan. Cook 5 to 7 minutes, or until you see the edges of the chicken start to turn white, and the chicken releases easily from the grill pan. Cook on the other side for 3 to 4 minutes, or until the internal temperature reads 155 to 160 degrees Fahrenheit when using a meat thermometer in the thickest part of the chicken (the residual heat will bring the temperature up to 165 degrees Fahrenheit, after the chicken is removed form the grill pan). Allow the chicken to rest for 5 minutes before cutting into it. This helps the juices in the chicken to redistribute into the chicken, rather than running out, giving you a juicer chicken.
- For baking the chicken – Preheat the oven to 435 degrees Fahrenheit. Line a baking sheet with foil. Tap any excess marinade off the chicken, and discard the marinade. Place the chicken on the baking sheet and bake for 10 to 15 minutes, depending on the thickness of your chicken. Bake chicken until the internal temperature reads 155 to 160 degrees Fahrenheit when using a meat thermometer in the thickest part of the chicken (the residual heat will bring the temperature up to 165 degrees Fahrenheit, after the chicken is removed form the oven). Allow the chicken to rest for 5 minutes before cutting into it. This helps the juices in the chicken to redistribute into the chicken, rather than running out, giving you a juicer chicken.
- For the Air Fryer – Preheat your air fryer to 400 degrees Fahrenheit. Note: depending on the size of your air fryer, and the size of the chicken, you may only be able to fit 1 to 2 chicken breasts in at the same time. Make sure the chicken breasts are laying flat, and not overlapping. You can cook them in batches. Tap the marinade off the chicken breasts, and place the chicken in the air fryer and cook for 6 minutes on the first side, flip, and cook the chicken for 4 to 6 minutes on the other side, or until the internal temperature reads 155 to 160 degrees Fahrenheit when using a meat thermometer in the thickest part of the chicken (the residual heat will bring the temperature up to 165 degrees Fahrenheit, after the chicken is removed form the grill pan). Allow the chicken to rest for 5 minutes before cutting into it. This helps the juices in the chicken to redistribute into the chicken, rather than running out, giving you a juicer chicken.
- To serve – Once the chicken has rested for 5 minutes, you can serve the chicken warm. This chicken is great as is with a side dish (see notes for ideas), or cut it up and add it to a salad. It also is great for meal-prep because the chicken stays nice and juicy when re-heated.
Notes
Sub Italian seasoning – You can sub an Italian seasoning blend for all of the herbs. Use 1 tablespoon Italian seasoning. I would still add the garlic powder, onion powder, and red pepper flakes, if there isn’t any already in there. Along with the kosher salt and pepper.
Fresh herbs – you can sub any of the dried herbs for fresh herbs, if you would like. Simply double the amount when using fresh herbs.
Side dishes to serve this chicken with – You can easily cook up some steamed green beans, broccoli, or whip up a simple side salad, or you can make any of these easy side dishes: easy roasted potatoes, Mexican street corn salad, classic creamy coleslaw, instant pot garlic mashed potatoes, marinated 3 bean salad
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