Grilled Italian Chicken

sliced chicken breast on a platter with lemon slices and thyme garnish

5 from 2 votes

Grilled Italian Chicken breasts are stuffed with bacon and loaded with Italian flavors for a delicious recipe that is sure to impress everyone at the dinner table.

Prep Time15

Cook Time45

Additional Time10

Total Time1 10

Course: Chicken

Cuisine: Italian

Keyword: bacon stuffed chicken breast, chicken with Italian dressing marinade, grilled chicken with bacon

Servings: servings

Calories: 239kcal

Author: Milisa

Ingredients

4 large boneless skinless chicken breasts about 3 pounds
6 slices bacon thin sliced
2 whole lemons zest & juice
1 tablespoon olive oil
3 tablespoons brown sugar
1 tablespoon fresh rosemary minced
1 teaspoon dried thyme
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Pat chicken dry with paper towels and place on a cutting board.
With a sharp knife, make 3 vertical pockets into the to top of the chicken breast. Do not cut all the way through to the bottom of the chicken or though the ends.
Cut bacon slices in half and tuck half of a slice into each pocket.
Place chicken onto a rimmed baking sheet.

Mix the Italian Dressing:

Zest 2 lemons and squeeze the juice into a bowl.
Add olive oil, brown sugar, rosemary, thyme, garlic, onion powder, salt and pepper. Whisk all together until brown sugar is dissolved.
Brush dressing over the chicken breasts and down into the pockets.
Refrigerate chicken until ready to grill.
Prepare a grill fire to about 350° using hickory or pecan chunks for smoke flavor.
Place chicken onto the grill over indirect heat with the cut side up.
Close the grill and keep the temperature between 325°- 350° cooking about 40 minutes.
Use a digital thermometer to check the center of the breast. Continue to cook until chicken reaches 160° - 165°.
Remove chicken from grill to a sheet pan to rest for 10 minutes before slicing.
Slice chicken and serve immediately.

Notes

OVEN METHOD:

Chicken can be prepared as directed and baked on a greased baking sheet, in a 375° oven, for about 40-45 minutes. Cook until chicken is 165° internal temperature in the thickest part of the breast.

Store cooled chicken in an airtight container in the refrigerator up to 3 days.

Chicken is delicious served cold on a sandwich or over a salad. To reheat, add sliced chicken to a skillet coated in olive oil. Cook over medium heat, stirring often until heated through.

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