Mediterranean Grilled Chicken Greens Recipes

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MEDITERRANEAN GRILLED CHICKEN BREASTS



Mediterranean Grilled Chicken Breasts image

Provided by Layla

Time 35m

Number Of Ingredients 9

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 WITH GREEN OLIVE SALSA VERDE



Mediterranean Grilled Chicken with Green Olive Salsa Verde image

Provided by Bobby Flay

Time 3h50m

Yield 4 servings

Number Of Ingredients 17

1/2 cup brine from green olives, such as Picholine or Castelvetrano
1/4 cup pure olive oil
1/4 cup coarsely chopped fresh oregano, plus more for garnish
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, chopped to a paste
Zest and juice of 2 lemons
1 small Spanish onion, halved and thinly sliced
One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 large clove garlic, chopped to a paste
Zest and juice of 1/2 lemon
Freshly ground black pepper
Pinch red chile flakes, optional

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.

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