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.