Grilled Chicken Thighs with Copycat Good Seasons Italian Dressing Mix

If you’ve ever grabbed one of those little packets of Good Seasons Italian Dressing mix from the store, you know how flavorful it can be. But what if you could get that same zesty, herby flavor without the additives, anti-caking agents, or mystery ingredients?

That’s where this recipe comes in.

These grilled chicken thighs are marinated in a bold, all-natural version of the classic Good Seasons mix—made right at home with your own spice blend. It’s tangy, savory, and just the right amount of punchy thanks to Dijon mustard and a squeeze of fresh lemon. Whether you’re using bone-in, skin-on thighs for crispy skin or boneless for a quicker cook, this recipe delivers juicy, flavor-packed results every time.

Why Homemade Seasoning?

Store-bought dressing packets are convenient, sure—but they often contain more than just herbs and spices. With a homemade mix, you control the ingredients and the salt content, and the flavor is fresher, brighter, and more balanced.

Copycat Good Seasons Grilled Thighs

These juicy grilled chicken thighs are seasoned with a bold, zesty marinade featuring a homemade copycat of the classic Good Seasons Italian dressing mix. Whether you’re grilling bone-in, skin-on thighs for crispy, flavorful skin—or going with boneless, skinless for a faster weeknight meal—this recipe delivers savory, herby goodness in every bite.

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Prep Time 10

Cook Time 20

marinating 1

Ingredients

Ingredients (for about 2 pounds of chicken)

4 chicken thighs (bone-in, skin-on or boneless, skinless – about 2 pounds total)
2 tbsp homemade Good Seasons Italian Dressing Mix
1/4 cup avocado oil
2 tbsp white wine vinegar (or red wine vinegar)
1 tbsp Dijon mustard
2 garlic, minced
1/4 tsp Kosher salt
1/4 tsp Freshly ground black pepper
Zest and juice of 1 lemon (optional but recommended)

Instructions

1. Prepare the Marinade:

In a bowl or reusable zip-top bag, whisk together:
Good Seasons dressing mix
Avocado oil
Vinegar
Dijon mustard
Garlic
Salt and pepper
Lemon zest and juice (if using)
Add chicken thighs and toss to coat well, getting some of the marinade under the skin if using bone-in pieces. Cover and marinate in the fridge for 1 to 12 hours.

2. Grill the Chicken

For Bone-In, Skin-On Thighs:
Preheat grill for two-zone cooking: medium-high direct heat and low indirect heat.
Place chicken skin-side down over direct heat. Grill 6–8 minutes, until skin is golden and crisp (watch for flare-ups).
Flip and move to indirect heat. Cover and cook 20–25 minutes, or until internal temp reaches 170–175°F.
Remove from grill and let rest 5–10 minutes before serving.
For Boneless, Skinless Thighs:
Preheat grill to medium-high (about 400°F).
Grill chicken 5–6 minutes per side, or until internal temp reaches 165°F.
Rest 5 minutes before slicing or serving.

Serving Suggestions

Serve with grilled vegetables, a simple green salad, or roasted potatoes
Add leftovers to wraps, grain bowls, or pasta salads
Garnish with chopped parsley, basil, or oregano
Squeeze fresh lemon over the top just before serving

Tried this recipe?Let us know how it was!

Grilled Chicken Thighs with Copycat Good Seasons Italian Dressing Mix