Mediterranean Grilled Chicken & Potatoes with Garlic Sauce
Description
This Mediterranean-style dish combines juicy, herb-marinated grilled chicken with crispy, lemony potatoes and a traditional creamy garlic sauce (similar to Lebanese toum or Greek skordalia, depending on thickness). The flavors are bright and aromatic—olive oil, lemon, garlic, oregano, and fresh parsley bring everything together.
It’s perfect for weekday dinners, meal prep, or weekend grilling.
INGREDIENTS (4 servings)
For the Chicken Marinade
4 boneless, skinless chicken breasts (or 6 chicken thighs)
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
4 garlic cloves, minced
1 tsp dried oregano
1 tsp paprika
½ tsp ground cumin
½ tsp black pepper
1 tsp salt
For the Mediterranean Potatoes
4 medium potatoes, cut into wedges
3 tbsp olive oil
1 tsp dried oregano
½ tsp paprika
½ tsp garlic powder
Salt & pepper to taste
1 tbsp lemon juice (added after roasting)
For the Garlic Sauce (Mediterranean Toum-style)
6 large garlic cloves
½ tsp salt
2 cups neutral oil (sunflower or grapeseed)
¼ cup ice-cold water
2–3 tbsp lemon juice
TOTAL TIME
Prep Time: 20 minutes
Marinating Time: 30 minutes – 8 hours
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes (including minimum marinate time)
INSTRUCTIONS
1. Marinate the Chicken (10 min prep + 30–480 min rest)
In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, paprika, cumin, pepper, and salt.
Add chicken and coat well.
Cover and marinate in the fridge for at least 30 minutes, or up to 8 hours for deeper flavor.
2. Prepare the Potatoes (10 min prep + 35 min cook)
Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, oregano, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet.
Roast for 30–35 minutes, flipping once halfway.
Drizzle with lemon juice when done.
3. Make the Garlic Sauce (10–12 minutes)
A blender or food processor works best.
Add garlic and salt to the blender; pulse until minced.
Add 2–3 tbsp of oil, blend, then add a small splash of ice water.
Continue alternating: slowly drizzle oil → small splash of water → blend.
When thick and fluffy, add lemon juice.
Blend once more and chill until serving.
Tip: If it looks thin, chill it for 20–30 minutes to firm up.
4. Grill the Chicken (10–12 minutes)
Heat grill to medium-high.
Grill chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
Rest for 5 minutes before slicing.
SERVING
Plate the dish by:
Adding a generous portion of grilled chicken
Serving alongside crispy lemon potatoes
Topping or dipping with creamy garlic sauce
Garnishing with fresh parsley or mint
Optional additions: grilled vegetables, olives, pita bread, or a Greek salad.
QUESTIONS & ANSWERS
Q1: Can I bake the chicken instead of grilling it?
Yes! Bake at 425°F (220°C) for 20–25 minutes, turning halfway, until internal temperature reaches 165°F.
Q2: Can I use chicken thighs instead of chicken breasts?
Absolutely—thighs are juicier. Grill thighs for 6–7 minutes per side.
Q3: I don’t want raw garlic flavor. What can I do?
Blanch the garlic cloves in boiling water for 10 seconds, then cool. This reduces sharpness but keeps flavor.
Q4: My garlic sauce separated—how do I fix it?
Add 1 tablespoon of ice water and blend again until it re-emulsifies.
If still broken, add 1 tbsp cooked mashed potato to stabilize it.
Q5: Can the potatoes be made in an air fryer?
Yes! Air fry at 400°F (200°C) for 20–25 minutes, shaking halfway.
Q6: How long does the garlic sauce last?
Up to 2 weeks in the refrigerator if stored in an airtight container.
Q7: What can I serve alongside this dish?
Greek salad
Roasted peppers
Tzatziki
Pita bread
Hummus