Mediterranean Grilled Chicken With Olive Tapenade

With summer grilling season coming up, it’s the perfect time for Mediterranean chicken topped with an olive tapenade laced with preserved lemon. Served sizzling hot off the grill with a green salad dressed with feta cheese vinaigrette and roasted peppers, the flavors will remind you of the sunny Mediterranean.

Picture the Mediterranean and its relaxed lifestyle and one of the first things you think about is the wonderful food. If you travel through the countryside of Italy, Spain, France, Greece or Turkey, to name a few, you will find olives, lemons, tomatoes, garlic and fresh herbs featured prominently in the dishes created.

Olives are probably the most significant ingredient in Mediterranean cooking, from olive oil to the olive itself. Another prominent ingredient is preserved lemons. They can be found in North African, Middle East and Mediterranean kitchens from Tunisia and Morocco to France and Spain. Their citrus taste is used to elevate the flavor of a dish that requires some acidity and are often combined in various ways with olives, artichokes, rice, seafood, veal, and chicken.

Tapenade, which is made chiefly with olives, capers and anchovies, has its roots from all around Europe and is found in countries such as France, Spain, Greece and Italy. I took olives, olive oil and preserved lemon and made a delicious version of tapenade that goes well with chicken or fish. It is also a great topping on grilled bread spread with goat cheese which goes well with a chilled glass of rosé or white wine on a hot summer evening.

Mediterranean Grilled Chicken With Olive Tapenade

Serves 2, adjust the recipe accordingly

• 2 boneless skinless chicken breasts
• salt and pepper to taste
• Lemon Garlic Marinade (recipe below)

Lemon Garlic Marinade

Whisk juice from 1 lemon, 1 minced garlic clove,, 2 teaspoons minced fresh rosemary, oregano or a mix of the two, 1/2 teaspoon kosher salt, and a pinch of red pepper flakes together in a bowl. Slowly drizzle in 1/4 cup olive oil. Whisk well.

Take the chicken out of the refrigerator 30 minutes before you are going to grill it. Pound to an even thickness of 1/2 to 3/4 inch to ensure proper cooking. Season with salt and pepper. Place chicken in a shallow container and pour the marinade over. Turn a couple of times while the chicken comes to room temperature.

Clean and oil the grill racks. Heat the grill to medium-high heat (400 – 425F). Remove chicken from the marinade, letting excess drip off. Arrange chicken on racks, cover with lid, and grill 3 to 5 minutes on each side according to thickness until it reaches a temperature of 160F. Remove to a plate, cover with foil and let rest for 2 – 3 minutes until the temperature rises to 165F. Plate the chicken, top with some tapenade and serve extra on the side.

Olive Tapenade With Preserved Lemon

Tapenade

• 1/2 c. chopped pitted black and green olives
• 1/4 of a preserved lemon (rind only) washed and diced*
• 1 garlic clove, finely minced
• 1 tsp. lemon juice
• 1 – 2 Tbsp. of olive oil
• 1 tsp. chopped parsley
• a pinch of red pepper flakes

Combine all ingredients and let sit for the flavor to meld. If you wish, anchovies, capers and other herbs are optional ingredients that can be added to suit your taste.

*You can find a variety of preserved lemons from brands such as Mina and Casablanca Market at your local grocery stores. You can also make your own but it takes about a month for them to cure.

If you want crosshatched grill marks, turn the breasts 90 degrees after they have been cooking 2 minutes then cook for 2 more minutes. Flip and do the same on the other side.

NOTES FROM THE KITCHEN

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It wouldn’t surprise me that if you were sitting at a restaurant in one of the hill towns of Provence or along the shoreline of the Spanish island of Mallorca, that you might find a dish similar to my Mediterranean grilled chicken with tapenade on their menu. Enjoy!