I love Mediterranean food – the simplicity of it, the freshness and most of all how the ingredients are so readily available. I make this grilled Mediterranean chicken at least once a week – if we have leftovers it’s great on a salad for lunch the next day.

For me weekday dinners are less about having time in that moment and more about planning ahead. So when I go shopping I marinate my meats and menu plan. We don’t stick to an exact menu but I have an idea in mind and know that I have all the ingredients at home {saving me another grocery store trip!}. Another time saver is chopping up veggies ahead of time. Spending less time in the store and prepping means I can actually sit and enjoy a meal with my family!

You can skewer these and make them kabob style with veggies or grilled them whole and serve over rice or salad with a few slices of Naan bread and tzatziki sauce for dipping!

Most recently we served up the grilled chicken with a side of Butternut Squash Pesto ‘Spaghetti’.

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Grilled Mediterranean Inspired Chicken

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  • Author: Robyn
  • Yield: serves 8-10 people 1x


  • 4 lbs skinless chicken breasts {cubed or if cooking whole slice thin to medium + give them a little pounding}
  • 3 tsp of paprika
  • 1.5 tsp of nutmeg
  • A healthy sprinkle of salt + freshly cracked pepper
  • The juice of 4 large lemons {zest of 2} – you can use limes if that's what you have on hand.
  • 1012 garlic cloves {minced}
  • 1/4 cup of fresh parsley or dill {or a combo if you'd like}
  • 1 cup of olive oil


1. In a deep bowl combine the paprika, nutmeg, salt/pepper and minced garlic, lemon juice/zest, olive oil and parsley and/or dill.  Add the chicken and completely coat it with the marinade. Cover and refrigerate for 2-4 hours or overnight {I highly recommend marinating these overnight if you can}.  2. Clean and lightly oil your grill's grates then preheat your grill to 375 degrees with a medium to high fire going. Cook a few minutes per side to get a nice char and grill marks and them finish them up on indirect heat till the internal temperature reaches to at least 165 degrees. 3. Let your chicken rest and squeeze some fresh lemon or lime juice and garnish with fresh herbs.


Photo & Recipe by Michelle Lara

Photo & Recipe by Michelle Lara

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