Best Mediterranean Grilled Chicken With Green Olive Salsa Verde Recipes

MEDITERRANEAN GRILLED BALSAMIC CHICKEN WITH OLIVE TAPENADE

Mediterranean Grilled Balsamic Chicken with Olive Tapenade image

A simple marinade with two kinds of balsamic vinegar, fresh herbs, and grainy mustard gives this grilled balsamic chicken topped with an easy olive and sun dried tomato tapenade a classic Mediterranean flavor zing.

Provided by Heidi

Time 40m

Number Of Ingredients 11

Ingredients

2 skinless
1/4 cup extra virgin olive oil
1/4 cup golden balsamic vinegar
1/8 cup Private Selection Whole Grain Garlic Mustard
1 1/2 tablespoons balsamic vinegar
3 cloves garlic (, pressed or minced)
Juice of 1/2 lemon
1 heaping tablespoon chopped fresh herbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Serve with Olive Tapenade (, recipe below and chunks of feta cheese)

Steps:

Trim any extra fat from the chicken breasts and place in a bowl or a gallon size freezer bag.
In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper. Reserve half of the marinade and add the other half to the bowl or bag with the cihcken. Marinate for at least 30 minutes up to overnight, turning occasionally.
When ready to grill, bring one side of an outdoor grill to high heat with the other side off.
Oil the grill grates well and drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot grill. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. Transfer a few tablespoons of the reserved marinade to another bowl and use it to baste the chicken with and flip. Continue cooking, basting, and flipping until the breasts have an internal temperature of 165 degrees. Move the chicken to the hot side of the grill to add more grill marks and color to the chicken breast but be sure to watch them so the balsamic marinade doesn't burn.The length of cooking time will depend up on the thickness of the breasts but you should count on the whole cooking time to be about 30 minutes.
Transfer the chicken to a platter and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with olive tapenade, chunks of feta cheese minced herbs and drizzle with any leftover marinade or olive oil.

Nutrition Facts : Calories 431 kcal, Carbohydrate 10 g, Protein 23 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1452 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 26 g, ServingSize 1 serving

MEDITERRANEAN GRILLED CHICKEN BREASTS

Mediterranean Grilled Chicken Breasts image

Provided by Layla

Time 35m

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 garlic clove (crushed in garlic press or finely chopped)
1 teaspoon paprika
1 ⁄2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 2 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g

GRILLED CHICKEN WITH SALSA VERDE

Grilled Chicken with Salsa Verde image

Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

Vegetable oil, for oiling the grill grates
1/4 cup fresh lime juice
3 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt and freshly ground black pepper
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds)
1 pound tomatillos, husked and rinsed
1/4 jalapeno
1/4 medium onion
4 sprigs fresh cilantro
Warm flour tortillas, for serving

Steps:

Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.

CHICKEN SALSA VERDE

Chicken Salsa Verde image

Provided by Bobby Flay

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.