Mediterranean Grilled Chicken on the George Forman

This recipe is fantastic for grilled chicken, whether it’s outside on a charcoal grill, inside on a cast iron grill pan, or on the George Forman.  I served it with grape leaves, Hummus bi Tahini, Greek salad, and an olive tray.

The pictures in this recipe were taken during a romantic weekend getaway shared by Gregg and me.  We had a hotel suite with somewhat of a kitchen, and were able to enjoy all of our meals together, in the privacy of our room.

chicken breasts
olive oil
Italian seasoning (oregano, basil, sage, parsley)
Kosher or sea salt and fresh ground black pepper to taste

A bowl or plate to use when marinating the chicken
a grill of some kind, either a cast iron grill pan, an outside grill, or a George Forman grill.  I prepared this recipe with a George Forman grill in a hotel room.
a utensil with which to handle the chicken
A clean bowl or plate on which to put the cooked chicken (DO NOT reuse the original bowl or plate unless you have THOROUGHLY washed it.)

Salt and pepper the chicken.

Drizzle with olive oil.  Smear the olive oil over both sides of the chicken.

Sprinkle liberally with the seasoning.

Let the marinated chicken sit in the refrigerator for several hours.  The longer it sits, the more flavorful it will be.

When you are ready to cook it, heat your grill.  Place the chicken on the hot grill.

Cook until done – when a meat thermometer inserted into the thickest part of the meat reads at least 165° degrees F.

1 breast per serving

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Very high in selenium Very high in niacin High in vitamin B6 High in phosphorus Low in sodium No sugar
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I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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