Mediterranean Grilled Chicken

Mediterranean chicken served over rice and topped with cucumber salad.

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Mediterranean Grilled Chicken

This Mediterranean Grilled Chicken is a simple and delicious marinated chicken topped with a cucumber feta salad. The chicken marinade doubles as a dressing for the salad so you can work smarter not harder! A great addition to the summer bbq that the whole family will love!

Prep Time15

Cook Time10

Marinate30

Total Time30

Course: Grilling, Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For the Chicken

1½ lb chicken breast pounded to about 1/2 inch thickness
½ c extra virgin olive oil
¼ c lemon juice
3 garlic cloves minced
1½ tsp oregano
1/2 tsp paprika
¼ tsp onion powder
¼ tsp dried thyme
½ tsp sea salt
½ tsp pepper
2 tsp honey optional

Cucumber Feta Salad

3-4 mini cucumbers sliced thin
5 oz grape tomatoes quartered
¼ c red onion sliced thin
½ c feta cheese
½ c kalamata olives pitted
1 Tbsp fresh dill
2-3 T reserved chicken marinade*

Instructions

Whisk together marinade ingredients. Add the chicken breasts to a large plastic bag and pound to make them even 1/2 inch thickness. Add 1/3 cup of the marinade to the bag or a glass bowl and gently massage into the chicken. Refrigerate for 30 minutes and up to overnight.
Chop and prepare cucumber salad ingredients and add to a small bowl. Toss with 2-3 Tbsp. of the marinade. Cover and chill.
Reserve remaining marinade for the last step of grilling the chicken.
Preheat your grill to medium high heat, about 400°F and pull chicken from the fridge allowing it to come to room tempearture.
Place the chicken breasts smooth side down on the preheated grill. Cook the chicken breasts about 5 minutes per side, grill lid closed. If you go to flip the chicken and it doesn't pull away from the grill easily, allow it to cook another minute. In the last minute or two, brush with remaining reserved marinade for optimal flavor.
Allow the chicken to rest for about 5 minutes before serving with the cucumber feta salad over top.

Notes

Storage: Store any leftover chicken in an airtight container for about 3-4 days in the refrigerator. The salad should be stored separate from the chicken. Leftover chicken can be frozen for up to 3 months. We wrap chicken in foil and then place in a freezer bag before freezing.

Grills and chicken size will vary--cook time is never a guarantee. You know your grill. Using a meat thermometer and keeping an eye on the chicken is what will ensure success. Make sure the heat is around 400°F and keep your chicken evenly sized and they should all cook at the same rate.

Use an instant read meat thermometer to make sure the chicken is not over cooked. I use one similar to this and it takes all of the guess work out of grilling and cooking meat in general.

Nutrition