Juicy, zesty, and incredibly affordable weeknight dinner. This Italian Grilled Chicken is bursting with bright citrus, savory garlic, and robust herbs, using simple pantry staples.
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Grilled Chicken Thighs
Grilled chicken is my ultimate secret weapon for easy dinners that are packed with flavor, healthy, and always a hit with the whole family.
On Sundays, I love to prep my grilled chicken. Having a container of this chicken sitting in the fridge means I am only minutes away from a protein packed dinner. Sometimes I double the batch for lunches later in the week. I slice it up over a crisp garden salad, toss it into a bowl of warm pasta, or stuff it into sandwiches with a smear of pest.
Ingredients
Pro Tip
Olive oil is one of the pricier elements of a marinade. You can easily use 2 tablespoons of olive oil and 2 tablespoons of a cheaper neutral oil (like vegetable or canola). The olive oil flavor will still shine through, but you’ll save on every batch.
Grilled Italian Chicken Thighs
Without sacrificing the taste this chicken recipe is quite budget friendly especially since it uses thighs and pantry staples. It is a family favorite paired with pasta or fries and great for meal prep.
Servings: 4 Servings
Cost: $8.39 recipe / $2.09 serving
Instructions
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In a bowl mix all marinade ingredient together.
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Place chicken thighs in a large bowl and pour marinade over.
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Mix well to coat and marinate 1 hour to 24 hours.
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Once the grill is hot, add the chicken and cook for 6-7 minutes per side or until the internal temperature reaches 165°F/75°C.
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Once the chicken is finished cooking, let them rest for a couple of minutes, then serve.
Nutrition
Calories: 400kcal | Carbohydrates: 2g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 640mg | Potassium: 587mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
How to Make Italian Grilled Chicken
1- In a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, minced garlic, onion powder, Italian seasoning, salt, and black pepper.
2- Place the chicken thighs in the bowl or a sealable gallon bag and pour the marinade over them. Mix well, cover and refrigerate for at least 1 hour (up to 24 hours for deeper flavor). Preheat an outdoor grill or a grilling skillet and grill the chicken for roughly 6–8 minutes per side, or until the internal temperature reaches 165°F. Let rest for 3 minutes before serving.
FAQs
Absolutely! However, because breasts are much leaner, they dry out quickly. Reduce the grilling time slightly and monitor them closely with a meat thermometer to ensure they stay juicy.
One hour is the minimum for good flavor, but 6 to 12 hours is ideal. Avoid going past 24 hours, as the high acid content from the lemon juice and vinegar will begin to break down the meat’s fibers and make the texture mushy.
Yes! If you don’t have a grill or a grill skillet, bake the chicken thighs in an oven preheated to 400°F/200°C for about 20–22 minutes, or until the internal temperature hits 165°F. You can pop them under the broiler for the last 2 minutes to get a nice charred edge!
Transfer the cooled grilled chicken to an airtight container and refrigerate for up to 3-4 days.
To reheat: Place a skillet over medium heat and add a splash of water, chicken broth, or a tiny drizzle of olive oil to the pan. Add the chicken thighs, cover the skillet with a lid, and heat for about 2 to 3 minutes per side.
Leftover Inspiration
You don’t even have to reheat it. Cold Italian grilled chicken is absolutely delicious when sliced up straight from the fridge and tossed directly into a crisp salad, rolled into a lunch wrap, or chopped into a cold pasta salad.
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