For the marinade: Combine the Italian dressing, soy sauce, and orange juice.
Place the chicken breasts into a gallon size storage bag, then pour in the marinade. Seal and toss to coat. Refrigerate overnight, or for at least 4 hours. Reserve some of the marinade.
Preheat grill on medium to high heat.
Brush the grill grates with oil. Place the marinated chicken onto the grill and brush with the reserved marinade. Close grill.
Grill chicken for about 3 – 5 minutes per side. May require more depending on the thickness and your grill, so please check for doneness. Chicken should be cooked to a temperature of 165°F (74°C).
Recipe Notes
I highly recommend using thin sliced chicken breasts. They absorb more of the flavor and cook faster. If you do use regular chicken breasts, please adjust cooking time and check for doneness.