HOW TO MAKE MEDITERRANEAN GRILLED CHICKENġ.
Dill – A grassy herb with a vibrant flavor. Red Pepper Flakes – For a heat that isn’t too overpowering, and a natural complement to oregano and parsley. Cilantro is a similarly fresh herb that makes a good alternative. Parsley – This herb is bright and aromatic, with bitter notes that pair well with the oregano and mint. Basil, thyme, or pre-mixed Italian seasoning could be used instead. Oregano – A bold herb with a pungent aroma, its unique and earthy flavor melds well with the mint, garlic, and lemon. Mint – This sweetly cooling herb pairs with the lemon and actually enhances the savory qualities of the meat as well. Garlic – Minced garlic will flavor the olive oil, and in turn flavor the meat. Lemon Juice – Working as both a tenderizing and flavoring agent, it’s no wonder why lemon and grilled meat go hand in hand. Olive Oil – As the base of the marinade, it keeps the meat nice and moist and helps to evenly distribute all of the other seasonings. Mediterranean Marinade – It takes just 15 minutes to whip up this zesty marinade. Chicken – I opt for boneless thighs or breasts when grilling. Or maybe go with both with a warm pita ( khubz)! You really can’t go wrong with any of your favorite BBQ sides. These are so helpful in these types of situations when you want that slight char, those wonderful grill marks, and outside isn’t an option.Ī simple salad would make a great side, but there’s nothing quite like a steaming bed of rice either. Now if sparking up the grill isn’t an option, use a grill pan as pictured here, and this is on the dinner table in no time! Even though it’s raining or cold outside, and I was too lazy to change the gas can for the grill, I opted for my trusty grill pan. Grilling can be tricky and always begs the question: how do you grill chicken without drying it out? Well, the answer lies in my Mediterranean Marinade! Not only does it keep the meat tender and juicy, but it hosts a mouthwatering mix of herbs and garlic for a zesty, vibrant flavor that sinks right into the meat as it marinates. Meat, vegetables, and even fruit – I spend most of my summer right in front of my BBQ! There are a few recipes that I consider to be my barbecue go-tos, and this Mediterranean grilled chicken recipe is one of them. For reheating: Thaw and then reheat in the oven at 350 F (175 C), covered for about 30 minutes.My Mediterranean Grilled Chicken recipe takes the best of southern European cooking and throws it onto the grill for the perfect picnic dish! Tenderized and flavored with a quick 30 minute marinade, this grilled Mediterranean chicken was made for easy, breezy summertime grilling.Īnyone who knows me knows that I love to grill. To store: Store chicken and rice in the refrigerator in a covered for up to 3 days. Use whole pieces of chicken (either chicken legs or chicken thighs) for a moist, juicy chicken. Check water levels, if rice is drying out add 2-3 tbsp of hot water at a time. 
If you don’t have a larger pan, bake longer covered with aluminum foil (about 40 minutes). Use the right size pan, if you use a larger one, the rice is spread out more and dry out.
Best Tips for making One Pan Mediterranean Chicken and Rice *Note you can serve it in the pan you roasted it in, here I transferred it to a round serving dish. Place the chicken drumsticks on top.Ĭover with aluminum foil and bake for 20 minutes, remove foil, and continue baking for about 20-30 minutes more, until rice is done, and chicken is cooked through. In a 3 qt baking dish (about 13 x 9 inch or 32 x 22 cm), place the uncooked rice, add the garlic, bay leaf, lemon slices, lemon juice,2 tsp oregano, 3 tbsp extra virgin olive oil and 2 ¼ cups of chicken broth. Remove the chicken from the from pan and set aside. Add the lemon juice from 1 lemon and sauté for 1 more minute until lemon juice has evaporated. Heat a pan and brown the chicken for about 2 minutes on each side. How to make One Pan Mediterranean Chicken and RiceĬoat the chicken drumsticks with a bit of olive oil and season with salt and pepper.
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