Mediterranean Marinated Chicken Recipe -
  • READY IN 50 mins

Mediterranean Marinated Chicken

Recipe by  

"Give grilled chicken a Mediterranean flair with this flavorful marinade accented with sun-dried tomatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    50 mins


  1. Combine all ingredients except chicken in a large self-closing plastic bag. Add chicken and turn bag gently to coat chicken with marinade
  2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade and discard the marinade. Grill chicken over medium heat 6-7 minutes per side or until done.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2005

This marinade is phenomenal. I have been using it for some time now and have my own way of preparing it which ALWAYS gets rave reviews. I always add additional sundried tomatoes (use the ones packed in olive oil...much more tasty than plain) and sub a few drops of lemon juice in place of the lemon/pepper seasoning. I cut up the chicken in strips before placing in the bag to marinade, and I also reserve a bit of the marinade on the side before adding the raw chicken. Once it has been in the fridge at least an hour, I break out my George Foreman to grill the strips. As the next batch are grilling, I cut up the cooked strips into bite size pieces. I place all the bite sized nuggets in a round 9" dish and then pour the reserved marinade over them and stir. Make a sandwich by toasting some bread, spread with a bit of mayo, and then add the chicken as a filler. You will go out of your mind with the flavor, trust me! I plan on using this same marinade on some salmon soon. Will update and let you know how that goes!

Most Helpful Critical Review
Jul 07, 2004

This recipe was fine. It was easy to make and I would make it again. There was just nothing special about it. It needs a kick. It was quite oily too.


17 Ratings

Jan 25, 2004

Delicious and very easy to prepare. Would not have been as good without the sundried tomatoes as they add that extra zip. Definitely a keeper!

Oct 11, 2005

I did as others mentioned, and made the chicken into sandwiches by brushin olive oil onto slices of French bread and toasting. Throw some of the sauce I reserved from the marinade (which I increased the tomatoes 5x, because I love them) on the chix, along with lettuce and fresh sliced tomato, and mayo. My husband kept saying "restaurant quality!" Will be a staple in our household!

Jan 25, 2004

This was quick and easy. Definitely a keeper.

Jun 09, 2008

I crave this is a winner. I have made it several times and will keep making it. I serve along side pasta with cream sauce and asparagus. Wonderfully easy.

May 05, 2007

I am really surprised by all the glowing reviews because I didn't care for this at all. It was too oily and the lemon pepper seasoning was all I could taste. The sun dried tomotoes all fell off into the barbecue grates. Someone suggested using lemon oil in place of the lemon pepper seasoning - I think that would really help, but I won't try this again.

Mar 26, 2007

This was a nice chicken dish. I replaced the vinegar with lemon juice and reduced the olive oil to 1/4c based on other reviewers' comments.


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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