Mediterranean Grilled Chicken with Olives and Herbs

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I discovered this Mediterranean grilled chicken recipe during a summer when my herb garden was overflowing and I had way too many olives from a kosher deli haul. The combination turned out to be perfect. The briny olives cut through the richness of the chicken while fresh herbs add brightness that makes the whole dish sing.

What I love about Mediterranean cooking is how simple ingredients work together without a lot of fuss. This chicken marinates in olive oil, lemon juice, garlic, and oregano for at least an hour (though overnight is even better). The olives get tossed in at the end so they warm through but don’t turn mushy. I use a mix of kalamata and green olives because the different flavors keep things interesting.

Getting the Marinade Right

The key to getting this right is not overcooking the chicken. I always use a meat thermometer and pull it off the grill when it hits 160 degrees. It’ll continue cooking while it rests and reach that safe 165. Also, don’t skip the resting time. Those juices need a few minutes to redistribute, otherwise you’ll have dry chicken no matter how careful you were with the temperature.

Grilling Tips for Perfect Chicken

This works great for weeknight dinners or when you’re entertaining. I serve it with roasted potatoes or rice pilaf, and a simple salad with cucumbers and tomatoes. The leftovers make excellent sandwiches the next day, and the chicken stays moist for up to three days in the fridge.

Mediterranean Grilled Chicken with Olives and Herbs - Mediterranean recipe
I discovered this Mediterranean grilled chicken recipe during a summer when my herb garden was overflowing and I had way too many olives from a kosher deli haul. The combination turned out to be perfect. The briny olives cut through the richness of the chicken while fresh herbs add brightness that makes the whole dish sing. What I love about Mediterranean cooking is how simple ingredients work together without a lot of fuss. This chicken marinates in olive oil, lemon juice, garlic, and oregano for at least an hour (though overnight is even better). The olives get tossed in at the end so they warm through but don't turn mushy. I use a mix of kalamata and green olives because the different flavors keep things interesting. The key to getting this right is not overcooking the chicken. I always use a meat thermometer and pull it off the grill when it hits 160 degrees. It'll continue cooking while it rests and reach that safe 165. Also, don't skip the resting time. Those juices need a few minutes to redistribute, otherwise you'll have dry chicken no matter how careful you were with the temperature. This works great for weeknight dinners or when you're entertaining. I serve it with roasted potatoes or rice pilaf, and a simple salad with cucumbers and tomatoes. The leftovers make excellent sandwiches the next day, and the chicken stays moist for up to three days in the fridge.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice from about 1 lemon
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup mixed olives kalamata and green, pitted and halved
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh oregano chopped, or 1 tsp dried

Method
 

  1. Place chicken breasts between plastic wrap and pound to even 3/4-inch thickness. This helps them cook evenly and stay tender.
  2. In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the marinade.
  3. Place chicken in a zip-lock bag or shallow dish and pour marinade over it. Marinate for at least 1 hour at room temperature, or up to 8 hours in the refrigerator.
  4. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
  5. Remove chicken from marinade and discard the used marinade. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 160°F.
  6. During the last 2 minutes of cooking, scatter the halved olives around the chicken on the grill to warm them through.
  7. Remove chicken and olives from grill. Let chicken rest for 5 minutes, then slice and arrange on a platter.
  8. Top with the warmed olives, fresh parsley, and fresh oregano. Serve immediately.

Notes

The chicken can be marinated up to 24 hours ahead. If you don't have a grill, this works well in a grill pan or cast iron skillet over medium-high heat. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 425mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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