Mediterranean Grilled Chicken with Blistered Tomatoes & Olive Tapestry

Thick green herb and spice crust sizzling on perfectly seared Mediterranean Grilled Chicken.

Mediterranean Grilled Chicken with Blistered Tomatoes & Olive Tapestry

This visually stunning Mediterranean Grilled Chicken features a thick green herb crust, deep charred grill marks, and glistening juicy meat. Served with blistered red cherry tomatoes, kalamata olives, and fresh lemon wedges.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 395

Ingredients Equipment Method Notes

Ingredients

Mediterranean Grilled Chicken Ingredients

4 whole boneless, skinless chicken breasts Pounded to an even 3/4-inch (2cm) thickness.
1/4 cup extra virgin olive oil Plus 1 tbsp (15ml) extra for blistering the tomatoes.
1 cup fresh green parsley Finely chopped.
2 tbsp fresh oregano Minced.
4 cloves garlic Finely minced.
1 tsp crushed red pepper flakes Adds a baseline heat.
1 tsp kosher salt Draws out moisture for paste adhesion.
1/2 tsp black pepper Freshly ground.
1 pint red cherry tomatoes Left whole to be blistered.
1/2 cup whole dark kalamata olives Room temperature.
2 whole fresh yellow lemons Cut into thick wedges.

Equipment

1 Cast-iron grill pan or outdoor grill Essential for achieving deep charred grill marks.
1 Instant-read digital meat thermometer Crucial for pulling the chicken at exactly 160°F (71°C) for optimal juiciness.

Instructions

Prepping & Grilling the Chicken

Place your chicken breasts on a clean cutting board and cover them with a sheet of plastic wrap. Gently pound the thickest parts of the breasts until the entire piece is an even 3/4-inch (2cm) thickness.
In a medium mixing bowl, combine the finely chopped green parsley, fresh oregano, minced garlic, crushed red pepper flakes, kosher salt, and black pepper. Pour in the 1/4 cup (60ml) of extra virgin olive oil and stir vigorously into a thick paste.
Pat the chicken breasts completely dry with a paper towel. Generously slather the thick green herb paste over both sides of the chicken, pressing firmly so it sticks.
Preheat your grill or cast-iron grill pan over medium-high heat. Lay the chicken breasts down and do not move them for 5-6 minutes to establish deep charred grill marks.
Flip the chicken breasts and cook for an additional 5-6 minutes on the second side, until the internal temperature reaches 160°F (71°C).
Transfer the chicken to a cutting board to rest for 5 minutes. Toss the red cherry tomatoes into a hot skillet with 1 tbsp (15ml) olive oil and sear for 2-3 minutes until blistered.
Arrange the glistening chicken on a rustic white ceramic plate. Scatter the blistered cherry tomatoes and whole kalamata olives around the meat. Garnish with thick wedges of fresh yellow lemon.

Notes

Tip 1: Always dry your chicken thoroughly before applying the herb paste to ensure it adheres during high-heat cooking.
Tip 2: Do not squeeze the fresh lemon wedges over the chicken until right before eating; the acid will turn the bright green herbs brown if applied too early.