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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Mediterranean Grilled Chicken

Cooking the chicken with the skin on renders it tender and flavorful. Serve the skewers of eggplant, tomatoes, onions, bell peppers, and zucchini - the key ingredients of Provence's ratatouille. To prepare the skewers, brush vegetables with olive oil, sprinkle with salt, and grill for 6 minutes, turning once. Save 2 cooked chicken breast halves for the Chicken-Arugula Focaccia Sandwiches.

 

This recipe goes with Chicken-Arugula Focaccia Sandwiches

Cooking Light AUGUST 2002

  • Yield: 6 servings (serving size: 1 chicken breast half)

Ingredients

  • 6 bone-in chicken breast halves (about 3 pounds)
  • 3 tablespoons Rosemary-Garlic Rub
  • 6 rosemary sprigs
  • 6 thyme sprigs
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub 3 tablespoons Rosemary-Garlic Rub evenly over breast meat. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. Gently press skin to secure. Cover and refrigerate 4 hours.

Prepare grill.

Sprinkle chicken with pepper. Place chicken, skin sides down, on grill rack coated with cooking spray. Grill 25 minutes or until done, turning occasionally. Discard skin before serving.

Note: Store cooked chicken in refrigerator for up to 2 days.

(Totals include Rosemary-Garlic Rub)

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 10%
  • Fat: 1.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 34.3g
  • Carbohydrate: 1g
  • Fiber: 0.1g
  • Cholesterol: 86mg
  • Iron: 1.2mg
  • Sodium: 151mg
  • Calcium: 28mg
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Mediterranean Grilled Chicken recipe

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