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Mediterranean Grilled Chicken with Olives and Herbs

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Meat (Fleishig)

Mediterranean grilled chicken is marinated in olive oil, lemon juice, garlic and oregano, grilled until charred and juicy, and topped with warm kalamata and green olives and fresh herbs.

Marinate and Grill

Marinate for at least an hour, or up to 24. Pound the breasts to an even thickness so they cook evenly. Grill over medium-high heat until they reach 165°F, then rest briefly. Warm the olives with a little oil and herbs and spoon them over the top. A grill pan or cast iron skillet works if you don’t have a grill.

Kosher Notes

This is a meat (fleishig) recipe. Use olives with a reliable hechsher. Serve with Israeli salad, rice or roasted vegetables.

Leftovers

Leftovers keep for 3 days.

Mediterranean Grilled Chicken with Olives and Herbs
Tender grilled chicken marinated in Mediterranean herbs and finished with briny olives creates a flavorful kosher dinner that's perfect for weeknights or entertaining.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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