Sometimes I imagine a dish and it turns out exactly as I pictured, and sometimes it surprises me by being even better. That happened with this Grilled Mediterranean Chicken, which works beautifully on a backyard grill or on a Blackstone griddle. The combination of creamy hummus and bright Mediterranean toppings creates a satisfying flavor and texture profile that’s become a family favorite.
The hummus adds a smooth, tangy base while sun-dried tomatoes, kalamata olives, crumbled feta and toasted pine nuts bring salty, savory and crunchy contrasts. This recipe is simple to prepare, quick to cook, and versatile for lunches, weeknight dinners, or casual gatherings.
How to make Grilled Mediterranean Chicken
To get the best flavor, I marinated the thin-cut chicken breasts the night before. I used oil from the jar of sun-dried tomatoes combined with kosher salt, black pepper, Italian seasoning, and garlic powder. Marinating allows the seasonings to infuse into the meat so the finished chicken is juicy and well flavored, even with a short grill time.
These are thin-cut breasts, so they only need about 3–5 minutes per side over medium-high heat on a grill or griddle. If you use a griddle, add a little cooking oil before placing the chicken to prevent sticking. Rest the meat briefly after cooking to let juices redistribute.
Topping the chicken is easy and fun—set out the toppings and let guests build their own plates. I like to spread hummus over the warm chicken, then add sun-dried tomatoes, kalamata olives, crumbled feta, toasted pine nuts and a scattering of green onions or fresh basil. The combination of warm chicken and cool hummus is particularly delicious.
I intentionally make extra so I have leftovers for easy lunches. The next day I slice the chicken, pack the toppings separately in small containers, warm the chicken, and mix everything together for a flavorful, portable meal.
This approach keeps the chicken moist and the toppings fresh—no soggy leftovers. Serve with a side salad, warm pita, or cauliflower rice for a complete Mediterranean-inspired meal.
If you like Grilled Mediterranean Chicken, you might also want to try…
Mediterranean Salmon Wraps (also adaptable to chicken)
Balsamic Chicken with Sun Dried Tomatoes and Goat Cheese
Mediterranean Cauliflower Rice Bowls
Orange Balsamic Grilled Chicken
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Ingredients
- 1 (4 oz) jar sun-dried tomatoes, packed in oil
- 4 thin cut chicken breasts
- Kosher salt and black pepper, to taste
- 1/2 tablespoon Italian seasoning
- 1/2 tablespoon garlic powder
- 4 oz hummus (any flavor you prefer)
- 4 oz crumbled feta cheese
- 4 oz sliced kalamata olives
- 1/2 cup toasted pine nuts
- Optional: sliced green onions or fresh basil
Instructions
- Remove about 1 1/2 tablespoons of oil from the sun-dried tomato jar and reserve. Place the chicken breasts in a gallon-size plastic bag. Add the sun-dried tomato oil, kosher salt, pepper, Italian seasoning and garlic powder. Seal the bag and massage the marinade into the chicken so each piece is evenly coated. Refrigerate and marinate for at least 1 hour or overnight for deeper flavor.
- Preheat your grill or Blackstone griddle to medium–medium-high heat. If using a griddle, add a small amount of cooking oil to prevent sticking. Cook the thin-cut chicken breasts for 3–5 minutes per side, depending on thickness, until cooked through and juices run clear. Internal temperature should reach 165°F (74°C). Remove chicken from heat and let rest a few minutes.
- Spread about 1 ounce (adjust to taste) of hummus over each warm chicken breast. Top with sun-dried tomato slices, crumbled feta, sliced kalamata olives and toasted pine nuts. Finish with sliced green onions or fresh basil if desired. Serve immediately with your choice of sides—pita, salad, rice or vegetables.
Notes and tips: Thin-cut breasts cook quickly and stay tender if not overcooked. Toast pine nuts in a dry skillet on low heat for 2–3 minutes, shaking frequently, until fragrant and lightly golden. If you prefer, chop the toppings and offer them family-style so everyone can customize their plate. Leftovers keep well—store toppings separately and reheat chicken before assembling to preserve texture.
