Grilled Italian Chicken

This Italian marinade creates moist and flavorful chicken. Great to top our creamy alfredo sauce, added to our bowtie Caesar salad, or as the main dish all on its own.



3 lbs boneless, skinless, chicken

1/4 cup olive oil

2 Tbsp balsamic vinegar

4 tsp minced garlic

1/2 tsp salt

1/4 tsp pepper

1 tsp onion powder

2 tsp Italian seasoning


Cut chicken into medium size pieces (1/4 lb) to allow more coverage area for marinade and seasonings. 

Set chicken aside.

In gallon zip lock bag mix all remaining ingredients.

Add chicken pieces to bag and mush bag to cover all pieces with marinade.

Remove all air from bag and place in refrigerator to marinade 4-18 hours.

Grill chicken on medium heat until reaches 165 degrees internal temperature.

Let chicken rest before slicing. 




Chicken can be frozen raw in marinade. Remove all air from bag before freezing. Let defrost in fridge before grilling.

Chicken can be frozen after grilling, whole or sliced. Let cool before bagging to freeze.

Keywords: Chicken, Italian, Grilled, BBQ

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