Grilled Mediterranean Chicken Food

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.

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.

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.

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.

GRILLED MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat grill to medium-high heat. Btush chicken with 1 tablespoons of the dressing.
• Grill chicken 5 minutes on each side or until cooked through (170F). Meanwhile, grill bread sliced 1 minute or until lightly toasted on both sides, turning over after 30 seconds.
• Mix tomatoes, cheese, and basil; set aside. Toss spinach and onions with remaining 1 tablespoons dressing; spoon onto serving plate. Top with cooked chicken and tomato mixture. Serve with the bread.

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 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!

MEDITERRANEAN GRILLED CHICKEN

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.

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.