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.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog