Grilled Chicken Recipe - Mediterranean Style

Mediterranean cuisine is one of the healthiest lifestyle diets available as there is a good balance of seasonal fruits, vegetables, herbs, pasta, rice, legumes, fish, poultry and a variety of meats depending on the various regions. However, the other main element of this cuisine is the all important extra virgin olive oil. The people of these regions use olive oil in almost everything they eat, whether it is incorporated into their cooking or used as a dressing, it features in most of their meals.  As the oil is pressed straight from the olive fruit, the flavour of the fruit, aroma, vitamins and other properties are kept in the oil.

The following grilled chicken recipe is quick and easy to prepare, utilises some wonderful Mediterranean

flavours and is healthy to boot!

Whether this grilled chicken recipe is cooked on your indoor grill, griddle pan or outside on your barbecue grill, it is equally as delicious.

Grilled Chicken with Rosemary, Garlic and Extra Virgin Olive Oil

4 Large Boneless Chicken Thigh Fillets
2 Sprigs Fresh Rosemary (or 2 tsp dried if you can’t get fresh)
2 Cloves Garlic
4 Tblsp Extra Virgin Olive Oil
2 Tblsp Balsamic Vinegar
Sea Salt & Black Pepper to taste

Lightly pound the chicken fillets with a mallet to an even thickness, it cooks a lot quicker this way as well.

Lay the fillets into a baking dish or marinating tray and season with Sea Salt and Black Pepper.

Sprinkle over Rosemary leaves, crushed Garlic, Extra Virgin Olive Oil and Balsamic Vinegar and gently rub into the meat.

If you are in a hurry you can grill the chicken immediately or leave to marinate for up to a day in the fridge. It really depends on the depth of flavour you would like, the longer you leave it, the more intense the flavours will become.

Next, pop it straight on your grill, there is no need to add extra oil. Grill until the juices run clear.  Leave to rest for 5 to 10 minutes and serve.

Some Recommended Side Dishes:

Greek Salad - In a bowl combine Sliced Ripe Tomatoes, Cucumbers, Spanish Onion, Black Olives, Extra Virgin Olive Oil, Lemon Juice, Chunks of Fetta Cheese, a sprinkle of Oregano and Sea Salt.

Traditionally Greek salad does not include Lettuce, however some sliced Cos Lettuce makes a nice variation on this classic dish.

Grilled Vegetable Salad – Slice Aubergines (Eggplant), Zucchini, Red Peppers, Yellow Peppers and Red Onion.  Grill the vegetables along with your chicken, or perhaps while the chicken is resting as these don’t take long to cook at all. When the vegetables are tender, place them in a serving bowl. Add a good splash of Extra Virgin Olive Oil and season with sea salt to taste. You can serve this dish warm or cold.