Italian Chicken Marinade is quick to make and full of fresh, bright flavors. Even a little time in the marinade makes the chicken delicious! Plus, over 43 grams of protein per serving!
author’s note
Short on Time, Big on Flavor!
Marinating usually takes a while and isn’t typically great for a last-minute dinner, but with this recipe, even a short marinating time makes the chicken taste great.
The marinade is easy to prepare with just a few ingredients and doesn’t require any veggie chopping. It’s a great weeknight meal.
I recommend slicing the chicken in half before marinating it. This helps it soak up the flavors faster and cook quickly, in less than 10 minutes on a hot grill. You can also make the marinade one or two days ahead.
When it’s time for dinner, just put the chicken in the marinade for a little while, then grill it!
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Chicken | Slice breasts in half for faster marinating and quicker grilling. Use thighs for juicier results. |
| Lemon (juice and zest) | Always zest before juicing. It’s much easier! |
| Red Wine Vinegar | White wine vinegar works. Don’t marinate more than 6 hours. |
| Olive Oil | Any neutral oil works. Olive oil adds flavor. |
| Honey | Maple syrup can be swapped in. Warm thick honey before using. |
| Dijon Mustard | Don’t use yellow mustard. It’s too sharp. |
| Dried Italian Herbs | Fresh herbs (basil, oregano, thyme) make it extra fragrant. |
How To Make Italian Marinade For Chicken
- Marinade: Combine oil, lemon, vinegar, honey, mustard, and herbs in a bowl.
- Marinate chicken: Add chicken to a bag or shallow dish and pour marinade over top. Seal and knead to coat.
- Chill: Let it rest in the fridge. Thirty minutes works, but 4 hours is ideal.
- Grill or bake: Cook until internal temp reaches 165°F. Rest before slicing.
Quick Tip
If you’re marinating the chicken for a short time, poke a few holes in the breasts or thighs with a fork. This helps the marinade soak into the meat faster.
How Long To Marinate The Chicken
Since this recipe has vinegar, which is acidic, don’t marinate the chicken for more than 6 hours. The best time is about 4 hours, but even 30 minutes works great.
Storage
- Storage: Store grilled chicken in the fridge for 3-4 days.
- Freezing: Freeze grilled chicken in a airtight container or a freezer bag for up to 2 months. Thaw it in the fridge overnight before you use it.
Serve This Italian Chicken Alongside:
Italian Chicken Marinade
Equipment
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 large lemon
- 2 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme optional
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Trim the chicken breasts of fat and slice them evenly in half widthwise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even grilling. Place prepared chicken in a large resealable bag and set aside. For thighs, trim excess fat and place in a large resealable bag.
- Add everything else to a wide-mouth mason jar. Add 1 teaspoon lemon zest and 2 tablespoons lemon juice. Seal and shake until well combined.
- Pour 6 tablespoons marinade over prepared chicken. Seal the bag and knead with your hands to ensure all the chicken is well coated. Pop in fridge and marinate for at least 30 minutes up to 4 hours. Don’t marinate too much longer (acid from vinegar starts to dry out chicken).
- Preheat a grill to medium-high (about 450°F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill. Grill chicken, turning only once halfway through grilling, about 3–5 minutes per side (until the thickest part of the chicken registers 165°F. and the meat is nicely charred). When the chicken is ready to flip, it should come off the grill grates easily. (I use a metal spatula to scrape up and flip the chicken to the other side.)
- Transfer the chicken to a plate and cover with foil. Allow the chicken to rest 5–10 minutes so the juices can re-distribute. Taste and add more salt if needed. Thinly slice or chop. Drizzle or use a pastry brush to brush extra marinade on top of chicken (see note 2). Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Italian Chicken Marinade Variations
- Create a Spicy Italian Chicken Marinade by adding 1/2 teaspoon red pepper flakes to the marinade
- Prepare an Italian Marinade for Chicken Thighs by using boneless skinless chicken thighs in this recipe.
- Make it a creamy Italian Chicken marinade by adding in 2 tablespoons of mayo into the marinade for a creamier texture and milder flavor.
Lemon Italian Chicken Marinade Grilling Tips:
- Knead marinade into chicken: After sealing the bag (with no air), knead to coat the chicken evenly.
- Flip while marinating: Turn the bag halfway through so both sides absorb flavor.
- Oil the grill grates: Use tongs to rub oil-soaked paper towels on the grates to prevent sticking.
- Let chicken rest: Cover with foil and rest 5–10 minutes before slicing for juicier meat.
It’s rare that I leave reviews but after trying many recipes- this marinade is the best! We served it with Italian salad, crispy Parmesan potatoes , sautéed green beans and grilled peaches
Yay! So thrilled to hear this! Thanks Nina!
So delicious!
Thanks so much Kellie! 🙂
What salad is in the photo with the grilled marinated chicken breast? it looks delicious!
It’s this salad: https://www.chelseasmessyapron.com/jennifer-aniston-salad/. Enjoy! 🙂
Thank you!!!
You bet!
Tr