The BEST Mediterranean Chicken
In a sandwich, on a salad, beside a scoop of steamy rice or tucked in a wrap… this grilled chicken is the BEST!!! My favorite recipe because it’s seriously versatile, flavorful and moist. Perfect on the grill or in a pan indoors. I don’t use the word “BEST” lightly… but even the pickiest kids, hungriest teenagers, and choosiest gourmets will LOVE this chicken.
Yogurt based marinade helps tenderize the chicken and keep it juicy. Mediterranean flavors like garlic and oregano feel right at home but there’s one ingredient that might surprise you. Whatever you do, DON’T skip it! The secret ingredient that helps create the tastiest chicken is… *drumroll* … mustard! Most people either love it or hate it as a condiment. And I must confess, I don’t love it (that’s right, you heard me). It’s not my fave on sandwiches BUT, it’s a magical ingredient in this marinade. So, even if you think you don’t like mustard, trust me on this one! It doesn’t taste “mustard-y” at all, but adds a depth of savory flavor and bright acidity which also helps tenderize the chicken.
ALTERNATE COOKING METHOD: This marinade is perfect for flavorful sautéed chicken. Just add a drizzle of oil to the pan to help keep things moving. For optimal browning, don’t overcrowd the pan. Switch it up and cut chicken into cubes instead of cutlets for variety.
MEAL PREP TIP: I always prep a larger “family pack” of chicken. Cook half today and the rest gets packed and labelled in a large ziplock bag straight to the freezer. It’s a great option to have a ready-to-go meal any time later in the month. Simply defrost and grill/sauté as usual. All the trimming and seasoning is done.
SEASONING SECRET: Nothing is worse than bland chicken! The salt/vegeta amount is measured by how many pounds of chicken you use. For example 4.5 lbs chicken needs 4 to 4.5 teaspoons of salt/vegeta combined (1 tsp vegeta + 3 tsp salt).
THE BEST MEDITERRANEAN GRILLED CHICKEN
Ingredients
3 1/2 - 4 lb boneless skinless chicken breast
1 tbsp yellow mustard
1/2 tbsp lemon juice
1/2 c plain yogurt
2 tsp sea salt or kosher salt
1 1/2 tsp vegeta
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp ground black pepper
1/4 c light olive oil (any neutral oil works)
Directions
Cut each chicken breast lengthwise into cutlets. For medium thickness, two per breast. For thinner cutlets, one breast can be cut into three filets.
In a large shallow dish, combine all marinade ingredients until smooth.
Coat chicken filets evenly with marinade on each side. Cover and allow to marinate for at least 30 minutes to overnight.
When ready to cook, preheat cooking surface (outdoor grill or indoor grill pan) and coat with oil or non-stick cooking spray.
Turn pieces every 1 1/2 minutes until an internal temperature of 160-165 degrees is reached in each cutlet. A meat thermometer is a great tool to prevent overcooking.
Allow chicken to rest for a few minutes to allow juices to redistribute. This versatile recipe is sure to become a staple in your meal rotation.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
