Best 2 Mediterranean Style Grilled Chicken Recipes

Tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean! Our grilled chicken extravaganza offers a symphony of flavors that will transport you to a vibrant taverna by the sea. Savor the authentic Mediterranean-style grilled chicken, imbued with a tantalizing blend of aromatic herbs, zesty lemons, and succulent tomatoes. Delight in the vibrant Mediterranean orzo salad, a captivating medley of flavors and textures that complement the grilled chicken perfectly. Quench your thirst with a refreshing cucumber-mint cooler, a symphony of crisp cucumber, invigorating mint, and a hint of lime that will leave you feeling refreshed and rejuvenated. Immerse yourself in the vibrant Mediterranean culinary experience with our curated collection of delectable dishes that promise an unforgettable gastronomic adventure.

Let's cook with our recipes!

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

MEDITERRANEAN GRILLED CHICKEN THIGHS AND EGGPLANT

Mediterranean Grilled Chicken Thighs and Eggplant image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon sumac
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
Zest and juice of 1 lemon
1 1/2 pounds boneless, skinless chicken thighs
2 medium eggplants, stems on, cut in half lengthwise
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon sumac
Kosher salt and freshly ground black pepper
One 8.8-ounce package store-bought naan bread
1 cup Greek yogurt
3 tablespoons tahini
2 tablespoons minced fresh parsley
1 tablespoon honey, plus more for drizzling
1 tablespoon extra-virgin olive oil
1/4 teaspoon cumin
Juice from 1/2 lemon plus remaining half cut into wedges
Kosher salt and freshly ground black pepper
Fresh mint and parsley leaves, for garnish

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.

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the dish will taste. Look for ripe tomatoes, crisp cucumbers, and tender chicken breasts.
Marinate the chicken: Marinating the chicken helps to tenderize it and infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, garlic, and herbs, or try a more complex marinade with yogurt, spices, and honey.
Grill the chicken over medium heat: Grilling the chicken over medium heat helps to prevent it from drying out. Cook the chicken until it is cooked through, but not overcooked.
Make the tzatziki sauce ahead of time: The tzatziki sauce can be made ahead of time and stored in the refrigerator. This makes it a great option for a quick and easy meal.
Serve the chicken with your favorite sides: The chicken can be served with a variety of sides, such as grilled vegetables, rice, or pita bread.

Conclusion:

This Mediterranean-style grilled chicken recipe is a delicious and healthy meal that is perfect for a summer cookout. The chicken is tender and flavorful, and the tzatziki sauce is the perfect complement. With a few simple tips, you can easily make this recipe at home.

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