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grilled chicken with grilled veggies on white tray.
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Italian Dressing Grilled Chicken

Marinated in zesty Italian dressing, tender grilled chicken cooks quickly on a countertop grill with zucchini and potatoes—perfect for weeknights or meal prep.
Prep Time5 minutes
Cook Time20 minutes
Marinating Time2 hours
Total Time5 minutes
Course: Main Dishes
Cuisine: Italian
Keyword: Italian Dressing Grilled Chicken
Servings: 4
Calories: 306kcal
Author: Lois

Equipment

Ingredients

  • 4 boneless, skinless chicken breasts about 1 ½ - 2 pounds total
  • ½ cup Italian salad dressing plus more for brushing vegetables
  • 1 pound red potatoes about 4 medium, parboiled and sliced into rounds.
  • 2 medium zucchini sliced into rounds.
  • 1 large red onion cut into thick slices.

Instructions

  • Place the chicken in a resealable bag or shallow dish. Cover with Italian salad dressing, making sure all pieces are well coated. Refrigerate for at least 2 hours or overnight.
  • Turn on your Hamilton Beach indoor grill and allow it to preheat according to the directions. Lightly coat the grill plates with non-stick spray or a little oil. Remove the chicken from the marinade, letting excess drip off, and place it on the hot grill.
  • Cook until grill marks form, then flip with tongs. Continue grilling until the internal temperature reaches 165°F in the thickest part. This ensures the chicken is fully cooked while still tender and juicy
  • While the chicken cooks, parboil the potatoes for 8–10 minutes, then slice into rounds so they grill quickly. Slice zucchini and red onion into even pieces for even cooking.
  • Place zucchini, potatoes, and onion on the grill. Brush lightly with more Italian dressing and cook until tender with light char marks, turning as needed.
  • Remove everything from the grill and arrange on a platter. Serve hot for an easy, flavorful meal made entirely indoors.

Notes

  • Marinate the chicken for at least 2 hours for the best flavor.
  • Slice zucchini and red onion evenly so they cook at the same rate.
  • Parboil the potatoes before grilling so they’re tender on the inside and crisp on the outside.
  • Use a meat thermometer to ensure the chicken reaches 165°F.
  • Discard any of the dressing the chicken was marinated in to avoid cross-contamination.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 38g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 3259mg | Potassium: 1230mg | Fiber: 3g | Sugar: 5g | Vitamin A: 238IU | Vitamin C: 31mg | Calcium: 39mg | Iron: 2mg