Grilled Mediterranean Chicken
Sometimes I dream up a dish and it’s just as good as I thought it would be, and sometimes it’s even BETTER than I ever imagined. And that’s the case with this Grilled Mediterranean Chicken recipe, which can also be cooked on your Blackstone griddle.
Something about the hummus makes it so creamy and the combo of toppings is insanely unique.
How to make Grilled Mediterranean Chicken
I marinated the chicken the night before in a gallon size plastic bag.
Simply some of the oil from the sun dried tomato jar, kosher salt, pepper, Italian seasoning, and garlic powder.
So all I had to do was come home from what was a rather hectic day at work and grill them for a few minutes per side.
These are thin cut chicken breasts, so they really only took about 4 minutes per side on medium high on your grill or Blackstone griddle.
Topping them was super simple too because I just set out the ingredients and told everyone to top their own.
Kind of like a make-your-own-chicken topping bar.
I topped mine with hummus, sun dried tomatoes, kalamata olives, feta, toasted pine nuts, and some green onions.
There were a few leftovers, which I do on purpose so I don’t have to cook every night of the week.
For my lunch I cut the chicken up in a container.
I packed the toppings on the side in those little 2 oz. cups with lids.
Warmed the chicken in the microwave and mixed the toppings all together…SOOOOO yummy!
.
If you like Grilled Mediterranean Chicken, you might also want to try…
Mediterranean Salmon Wraps (could also be made with chicken)
Balsamic Chicken with Sun Dried Tomatoes and Goat Cheese
Mediterranean Cauliflower Rice Bowls
Orange Balsamic Grilled Chicken
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Grilled Mediterranean Chicken
Mediterranean toppings on a juicy grilled chicken breast
Ingredients
- 1 (4 oz) jar sun dried tomatoes packed in oil
- 4 thin cut chicken breasts
- kosher salt, pepper
- 1/2 tablespoon Italian seasoning
- 1/2 tablespoon garlic powder
- 4 oz hummus (any flavor you prefer)
- 4 oz crumbled feta cheese
- 4 oz sliced kalamata olives
- 1/2 cup toasted pine nuts
- Optional: green onion slices or fresh basil
Instructions
-
Remove 1 1/2 tablespoon of the sun dried tomato oil. Place the chicken in a gallon size plastic bag. Add the sun dried tomato oil, kosher salt, pepper, Italian seasoning, and garlic powder. Massage the bag until evenly coated. Marinate in the fridge for at least 1 hour or overnight.
-
Preheat your grill or Blackstone griddle to medium to medium high heat. Cook the chicken for 3-5 minutes per side (depending on thickness of the chicken). Add cooking oil first is using a griddle.
-
Spread hummus over each chicken breast. Top with the sun dried tomato slices, crumbled feta, kalamata olives, and toasted pine nuts, also green onions or basil if desired.
My new cookbook is now available, check it out HERE!
2 Comments
Pingback:
Pingback: