MEDITERRANEAN STYLE GRILLED CHICKEN
Make and share this Mediterranean Style Grilled Chicken recipe from Food.com.
Provided by BLWooldridge
Categories Chicken Breast
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
JUICY GRILLED WHOLE CHICKEN, MEDITERRANEAN-STYLE
Easy whole grilled chicken, marinated in a garlic and citrus Mediterranean marinate and grilled over indirect heat for the best juicy grilled chicken with perfectly crispy skin. Be sure to watch the video for more tips and for how to carve this whole chicken to serve a crowd!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.
- Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.
- Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).
- Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.
- Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken's internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.
- Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.
Nutrition Facts : Calories 394 kcal, Carbohydrate 3.3 g, Protein 24.3 g, Fat 31.3 g, SaturatedFat 7.2 g, Cholesterol 95.3 mg, Fiber 0.8 g, ServingSize 1 serving
MEDITERRANEAN GRILLED CHICKEN THIGHS AND EGGPLANT
Provided by Katie Lee Biegel
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
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.
MEDITERRANEAN-STYLE GRILLED CHICKEN
This is a quick and easy marinade that's perfect for summer grilling. It could also be cooked in the oven under a broiler. The computer made me choose a specific cut and quantity of chicken, but in reality you could use any chicken pieces with bones and skin. This recipe depends quite a bit on the spices for flavor, so fresh is best.
Provided by Kim_150
Categories Chicken Thigh & Leg
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken and lemon together.
- Carefully separate skins from chicken pieces by sliding a finger between the skin and the meat. Slide a lemon slice under the skin of each chicken piece.
- Place chicken lemon-side-up on a grill rack, over a low flame. Brush with sauce.
- Continue grilling until done, approximately 45 minutes. While cooking, turn chicken a few times and brush with sauce often, until sauce is gone.
Nutrition Facts : Calories 277, Fat 19.2, SaturatedFat 5.5, Cholesterol 105.3, Sodium 98.8, Carbohydrate 1.2, Fiber 0.4, Sugar 0.2, Protein 21.9
MEDITERRANEAN GRILLED CHICKEN & GREENS
Any chicken entree that's this easy and yummy is a win-win for me. And it's healthy, too! -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 717mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
MEDITERRANEAN GRILLED CHICKEN
Make and share this Mediterranean Grilled Chicken recipe from Food.com.
Provided by Kevin_P1
Categories Chicken Breast
Time 4h25m
Yield 6 chickem breast halves, 6 serving(s)
Number Of Ingredients 11
Steps:
- For Rosemary garlic rub combine first seven ingredients and set aside or refrigerate for up to 3 days.
- Loosen skin from chicken by inserting fingers, gently pushing between skin and meat.
- Rub Rosemary-Garlic Rub evenly over breast meat.
- Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half.
- Gently press skin to secure.
- Cover and refrigerate 4 hours.
- Sprinkle chicken with pepper.
- Place chicken, skin sides down, on grill rack coated with cooking spray.
- Grill 25 minutes or until done, turning occasionally. (I grilled this using an indirect heat method, with the grill set to medium high heat - it took about 45 minutes).
- Discard skin before serving.
Nutrition Facts : Calories 131.8, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.5, Sodium 147, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 15.6
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