Chicken can sometimes be ‘dry’ as we know. Especially chicken that’s boneless and skinless. Or chicken that’s been grilled. Unless you know how to do the chicken right when grilling, you might run into dryness. This recipe is a chicken rescue for that time that it might be a tad bit dry. And, even if it isn’t, your chicken’s going to be so much tastier!
The vinaigrette dredge for the grilled chicken just moves the chicken from ‘grilled chicken’ to ‘GRILLED CHICKEN’! Packed with different flavors, spices and textures, you’ll bite into your chicken, sop it in some of the juices, pick up an olive or caper, and that bite will be heavenly!
I’ve made this recipe now three times in one week. Yep, it’s that good. It made a perfect quick lunch for Father’s Day weekend. Just grilled some boneless skinless thin chicken breasts, made a burrata caprese salad, and the vinaigrette sauce and it was devoured. Does take any time to do it either. Probably the entire meal in under 30 minutes!
greek isles grilled chicken
Yield: 6 hungry eaters
1 Tbl. Greek seasoning mixture
2 tsp. coriander seeds
1 tsp. garlic granules
1 tsp. dried minced onions
1 tsp. sea salt
1 tsp. coarse ground pepper
½ tsp. red chili flakes
½ cup extra virgin olive oil
1/3 cup apple cider vinegar
½ cup fresh basil, chopped finely
½ cup pepperoncini, whole or sliced, with some of liquid (about 2-3 tablespoons)
½ cup green olives, with pimentos, slices, with some of liquid (about 2-3 tablespoons)
2 Tbl. capers, with some of the juices
2 ½ to 3 lb. chicken, breasts, skinless/boneless and thighs, bone in skin on
3 Tbl. extra virgin olive oil
½ tsp. sea salt
½ tsp. coarse ground pepper
In a medium size mixing bowl, combine all the ingredients for the sauce and whisk together well. Set aside.
Wash and pat dry the chicken. Put in a large mixing bowl. Drizzle on the oil, salt and pepper. Toss and blend.
Heat the grill to 500-550 degrees. Grill until the internal temperature is 165. Remove to a large shallow bowl.
Douse in the sauce. Cover with foil and let the chicken sit for about 10-15 minutes.
Your sharing is GOLDEN! Thank you!
Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally
Ally, I wonder what brands of olives you used for this dish. Where I live there use to be olive bars with great olives but some smarty changed the olives to Delallo olives and personally they taste terrible even at the Italian store those olives are unappetizing. Surprise. Where can I find delicious olives? Thanks, BB
Hi, BB! Oh, gosh, what a culprit! When you have something that works and is good, why change it! I like Costco’s Kalamata olives, Gia Russo and their jarred Spanish olives. I use a LOT of them so the size and price works for me. Pearls and Lindsay olives are good and they have varieties of selections. For a fancy charcuterie or if I want a swanky type of olive, I’ll splurge on some. I like to experiment and try new ones that I might find at Home Goods, the grocery stores, Marshalls, etc. in the deli sections. W/the Costco brands I can ‘gussy’ them up by doing a mixture of dried and/or fresh herb, some olive oil, red chili flakes, etc. and make a marinated mixture. I suppose the short answer, since I do love olives, is to use Costco! xoxx ally
OMG! This looks so great. We are on Nutri Systems, but will try this when we get skinny! Love you guys.
See you soon.
Robin! It’s soooooooooo good. Did it for lunch again yesterday using boneless skinless chicken breasts. Should be NutriSystem approved! Miss ya’ll sooooooo much. WE’ll be out there 28 June. Email me w/y’all’s scheule. Love y’all!!!