Best 4 Mediterranean Grilled Chicken Blt Recipes

MEDITERRANEAN GRILLED CHICKEN BREASTS

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.

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 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.