Grilled Mediterranean Chicken

When its too hot to bake in the kitchen, use your grill. Here is a savory Mediterranean chicken number that I often do in the oven, when its not so hot. The beauty with this prep is the golden browning of the chicken on the grill that simply cannot be matched by the oven. This has become my favorite way to do this chicken dish.

6 chicken pieces

salt, pepper and crushed red pepper flakes to taste

dash garlic powder

dash onion powder

1 can California olives, drained

1 jar roasted artichoke halves, packed in loin (I used Trader Joe’s)

1 tomato, diced

zest of 1 lemon

juice of 1 lemon

2 cloves garlic

2 Tbsp fresh rosemary leaves

4 fresh sage leaves

2 Tbsp fresh thyme leaves

Heat grill to high. Toss the chicken with a dash of olive oil, salt and pepper and the garlic and onion powders. Mix well.

Place chicken on grill and turn heat down to medium-low. Grill for about 12-15 minutes, turning several times. Watch carefully so the chicken does not burn, but browns evenly. You will not cook the chicken through in this grilling stage.

Meanwhile, toss together the olives, artichokes, tomato and lemon in a mixing bowl. Mince together the garlic and herbs in a small blender. Add to the olive mixture and toss well.

When the chicken has browned nicely, place in an aluminum tray (or other pan you are happy putting on the grill). Top with the olive mixture.

Turn one side of the grill off, and place the other side on high. Place the pan on the unheated side of the grill to cook with indirect heating. Cover grill and cook for about 15 more minutes. The grill should achieve 350-400F internal temperature. Cook until the chicken has reached at least 165F internal temperature based on an instant read thermometer.

Serve with rice, if desired. Serves 4.

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