Best Grilled Mediterranean Chicken Recipes

MEDITERRANEAN GRILLED CHICKEN THIGHS AND EGGPLANT

Steps:

• For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
• For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
• Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
• Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
• Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
• For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
• Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.

GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS

Steps:

• In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.

MEDITERRANEAN GRILLED CHICKEN WITH GREEN OLIVE SALSA VERDE

Steps:

• For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours.
• For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and chile pepper if using in a bowl. Let sit for at least 30 minutes at room temperature.
• Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling.
• Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.

GRILLED MEDITERRANEAN CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Mix cheese, lemon peel and oregano. Place 1 chicken breast, 3 tomato slices, 1/4 cup onion and 5 olives on center of each sheet. Spoon 1/4 of the cheese mixture over chicken and vegetables on each sheet.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS

Steps:

• Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
• Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD

Steps:

• In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
• Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
• Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
• Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
• To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
• Grease grill and preheat barbecue to medium.
• Remove chicken from marinade, discarding any that remains.
• Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
• Remove from barbecue and set aside.
• Meanwhile, remove reserved dressing from fridge.
• Peel cantaloupe, discard seeds and cut into very thin wedges.
• Line 4 large salad plates with spinach.
• When chicken is cool, for each salad, slice each breast and fan onto spinach.
• Arrange cantaloupe on spinach.
• Sprinkle salads with cherry tomatoes, feta and green onion.
• Drizzle to taste with remaining dressing.
• Sprinkle with remaining 2 tbsp mint.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS

Steps:

• Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
• Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
• Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
• In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
• Whisk the dressing and add to the salad and toss more and serve immedietly.

MEDITERRANEAN GRILLED CHICKEN & GREENS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat the grill over medium-high heat.
• Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
• When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
• In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
• Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.

MEDITERRANEAN GRILLED CHICKEN AND GRAPE SKEWERS

Steps:

• In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade. Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours. Remove skewers from marinade and let excess oil drip off. Season with salt. Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side. Arrange on serving platter and drizzle with additional olive oil and lemon juice.
• Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg.

SIMPLE MEDITERRANEAN GRILLED CHICKEN

Steps:

• In a bowl combine the olive oil, garlic, the juice of the lemon, a generous amount of salt and pepper, and the tahini.
• Mix and let sit for at least 30 minutes, though longer is better.
• Grill on a very hot grate for 2 minutes per side.
• Do not overcook.
• Top with chopped fresh parsley.

MEDITERRANEAN GRILLED CHICKEN KABOBS

Steps:

• In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
• Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.

MEDITERRANEAN GRILLED CHICKEN BLT

Steps:

• Slice a"pocket" into the side of each chicken breast; stuff with a sun-dried tomato and 2 sprigs of oregano.
• Rub chicken with 1 Tbsp oil from the sun-dried tomatoes and season with the salt and pepper.
• Grill and baste with remaining 1 Tbsp oil from the tomatoes (internal temp 180 when chicken is done).
• While chicken is grilling, combine ingredients for the dressing in a small bowl.
• Remove chicken and cut into long, thin slices.
• Spread the bottom part of the focaccia bread with the dressing; divide chicken slices (enough for 4 sandwiches) and add, as well as 2 slices bacon, tomato slices and lettuce leaf per sandwich.

MEDITERRANEAN STYLE GRILLED CHICKEN

Steps:

• Combine all ingredients, except olive oil and chicken into food processor and puree untill smooth.
• With food processor running, drizzle in olive oil.
• Clean and rinse chicken and place in zip top bag.
• Add marinade to plastic bag. Mix to thoroughly cover chicken and let sit for 1 to 2 hours in refrigerator.
• Grill chicken. Spread extra marinade on chicken while grilling.

GRILLED MEDITERRANEAN GREEK PIZZA WITH SUNDRIED TOMATO CHICKEN SAUSAGE

Steps:

• 1. Preheat grill on medium setting. 2. Place sausages on an oiled grill rack, set 4 to 5 inches over heat. Grill, using the direct grill method, turning links with tongs, until cooked throughout, about 7 to 9 minutes or until the internal temperature reaches 165 degrees F. Cool slightly and cut into 1/4 to 1/2-inch slices. 3. Brush both sides of pizza crust with olive oil. Gently place pizza crust, top-side down on grill rack. Grill for 2 to 3 minutes until crust is warm. Turn crust over. 4. Quickly spread pizza sauce on cooked side of pizza crust, then arrange sliced sausage on top of crust. Sprinkle with cheese and oregano. Grill over direct medium heat. Cover with grill lid or tent with foil. 5. Grill for 8 to 10 minutes or until toppings are warm and cheese has melted. Cut into wedges and serve.

MEDITERRANEAN GRILLED CHICKEN FINGERS #RSC

Steps:

• For Chicken Strips.
• Slice Chicken breast thin and then cut into ¾ inch strips.
• Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
• Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
• Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
• Close bag and shake well until all Chicken Strips are coated evenly.
• Refrigerate closed bag of chicken strips for at least one hour or overnight.
• For Dipping Sauce.
• Peel, Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt, dried dill, parmesan cheese and chives.
• Refrigerate mixture for at least one hour or overnight.
• Preparations.
• Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
• Place chicken strips and grill for about 3 minutes on each side.
• When browned place in Serving Tray.
• Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.

MEDITERRANEAN GRILLED CHICKEN BREASTS

Steps:

• Sprinkle and rub salt and pepper on chicken breast.
• Sprinkle italian seasoning over chicken breast making sure that it has the seasoning all over.
• In a ziploc bag pour the olive oil and seal it, then rub the bag to spread the oil in bag.
• Place seasoned chicken breasts in the bag and rub again thoroughly.
• Place to marinate in refrigerator for at least two hours.
• After your marinade is done, place on preheated grill in medium-low and cook both sides for about 15 to 20 minute.
• In the meantime, you can be steaming your veggies -if you want to accompany it- or just serve as is. Enjoy!

GRILLED MEDITERRANEAN CHICKEN SALAD

Steps:

• Heat grill to medium heat.
• Brush bread slices with 1 Tbsp. dressing. Brush chicken with 1 Tbsp. of the remaining dressing.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
• Combine tomatoes, cheese and basil. Toss spinach with onions and remaining dressing; spoon onto serving plate. Top with chicken and tomato mixture. Serve with bread.

MEDITERRANEAN GRILLED CHICKEN KEBABS

Steps:

• Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
• Prepare grill to medium-high heat.
• Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
• Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
• Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
• 1 cup fresh orange juice.
• 2 1/2 tablespoons balsamic vinegar.
• 2 tablespoons fresh lemon juice.
• 2 tablespoons pomegranate molasses.
• 2 teaspoons grated orange rind.
• 2 teaspoons minced fresh rosemary.
• 1 teaspoon salt.
• 1 teaspoon brown sugar.
• 1/2 teaspoon ground cumin.
• 1/2 teaspoon ground black pepper.
• 1/4 teaspoon ground red pepper.
• 4 garlic cloves, minced.
• 1/4 cup extravirgin olive oil.
• Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
• Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE

Steps:

• First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate for at least one hour or until ready to use. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture. Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight. When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered. Serve with a side of the dill Greek yogurt dip you prepared earlier! To complete this light meal, add Greek potatoesor pita bread and a salad like Fattoush Salad. NOTES - The dill Greek yogurt sauce will keep well overnight, but you may have to discard any extra moisture that shows up on top. Give it a quick stir before serving. - To be sure the chicken is done, your thermometer, testing the thickest part of the chicken, should register 165 degrees F. - You can use chicken breasts if you prefer, adjust the cooking time accordingly.