Mediterranean Grilled Chicken
This Mediterranean grilled chicken is so easy and so dang delicious. Add it to your favorite sides and salads for a boost of protein.
The marinade for this chicken is the same one I use in my sheet pan balsamic chicken with veggies, with a few tiny tweaks to stretch it a bit further.
Here’s everything you’ll need and how to make it!
What You’ll Need
Equipment
- Grill: I love to grill for extra smokiness, but you can also use a hot frying pan or skillet. Whatever you’ve got.
- Meat tenderizer
- Gallon ziploc: To marinate the chicken in.
- Tongs
Ingredients
- Boneless, skinless chicken breast
- Balsamic vinegar
- Olive oil
- Worcestershire sauce
- Honey
- Mustard
- Garlic
- Salt + pepper
- Dried oregano
- Dried basil
- Fresh lemon: Optional, to serve.
How To Make It
- Prep the chicken: Trim any weird pieces off the chicken breasts and cut in half horizontally so you have two thinner pieces. Use a meat tenderizer to pound the chicken to even thickness (to keep everything clean, I put the chicken between two layers of plastic wrap). Season both sides with salt.
- Mix the marinade: In a small bowl or container, whisk together the balsamic vinegar, olive oil, Worcestershire sauce, honey, mustard, garlic, salt, pepper, and dried herbs.
- Marinate the chicken: Put the prepped chicken in gallon ziploc, pour over the marinade and mix so that all the chicken is coated. Seal and let it sit in the fridge for at least 30 minutes.
- Grill: Grill chicken on high heat (425-450F) for 2-3 minutes per side, or until internal temp reaches 165F. Let rest about 5 minutes before serving.
Tips
- Don’t overcook: Since these are thinner pieces of chicken, be careful not to overcook. If you’re worried about raw chicken, use a meat thermometer to make sure internal temp is 165F.
- Marinate longer: If time allows, you can leave the chicken to marinate in the fridge up to 4 hours, which will intensify flavors even more.
- Meat tenderizer: Use a rolling pin or other heavy object if you don’t have a meat tenderizer.
To Store
Store extra cooked chicken in an airtight container in the fridge up to 4 days. You can either reheat in the microwave or on a hot pan with a little splash of chicken broth.
You’ll Also Love
Lastly, please be sure to leave a rating and review down below if you try this Mediterranean grilled chicken! So excited for you guys to try it…definitely some of my favorite chicken I’ve ever made.
Mediterranean Grilled Chicken
This Mediterranean grilled chicken is so easy and so dang delicious. Add it to your favorite sides and salads for a boost of protein.
Equipment
Ingredients
- 5 large chicken breasts (~2.5-3 lbs)
- 3 tbsp balsamic vinegar (45 g)
- 1 tbsp olive oil (15 g)
- 1 tbsp Worcestershire sauce (15 g)
- 1 tbsp honey (21 g)
- 1 tbsp mustard (15 g)
- 2 cloves garlic minced
- dash dried oregano
- dash dried basil
- pinch salt and pepper
- fresh lemon wedges optional, to serve
Instructions
- Trim any weird pieces off the chicken and cut each breast horizontally into two thinner pieces. Use a meat tenderizer to pound them until even thickness (I put the chicken between two pieces of plastic wrap to keep everything clean). Season both sides with salt.
- For the marinade, whisk together balsamic vinegar, olive oil, Worcestershire sauce, honey, mustard, garlic, basil, oregano, salt and pepper.
- Add the chicken to a gallon ziploc and pour over the marinate, mixing so that all the chicken is coated. Seal and let it sit in the fridge for at least 30 minutes.
- Grill chicken on high heat (425-450F) for 2-3 minutes per side, or until internal temperature reaches 165F. Let rest about 5 minutes before serving with fresh lemon.
Notes
- Don’t overcook: Since these are thinner pieces of chicken, be careful not to overcook. If you’re worried about raw chicken, use a meat thermometer to make sure internal temp is 165F.
- Marinate longer: If time allows, you can leave the chicken to marinate in the fridge up to 4 hours, which will intensify flavors even more.
- Meat tenderizer: Use a rolling pin or other heavy object if you don’t have a meat tenderizer.
Nutrition
Serving: 1chicken piece | Calories: 176kcal | Carbohydrates: 1.1g | Protein: 30.6g | Fat: 4.3g
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