A delicious Mediterranean-inspired dish featuring grilled chicken marinated in flavorful spices, served with a creamy garlic sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes + marinating
Cook Time:20 minutes
Total Time:About 1 hour
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
Scale
700 g boneless, skinless chicken breasts or thighs
3 tbsp olive oil
3 tbsp lemon juice
4 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
½ tsp ground cumin
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
2 tbsp butter
4 cloves garlic, finely minced
240 ml heavy cream
60 g cream cheese
40 g grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp salt
1 tbsp fresh parsley, chopped
1–2 tbsp lemon juice, to taste
Instructions
Marinate the chicken: Place the chicken in a bowl. Add olive oil, lemon juice, garlic, oregano, paprika, cumin, thyme, salt, pepper, and parsley. Mix well to coat. Cover and marinate for at least 30 minutes, or refrigerate for up to 8 hours.
Grill the chicken: Preheat a grill or grill pan over medium-high heat. Lightly oil the surface. Grill the chicken for about 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 74°C.
Rest the chicken: Transfer the chicken to a plate and loosely cover with foil. Let it rest for 5 minutes before slicing.
Make the garlic sauce: Melt the butter in a skillet over medium-low heat. Add the minced garlic and sauté for about 30–60 seconds, just until fragrant.
Add the cream: Pour in the heavy cream and stir. Add the cream cheese and Parmesan. Cook gently for 3–5 minutes, stirring until smooth and creamy.
Season: Add Italian seasoning, salt, and black pepper. Stir in lemon juice to brighten the sauce. If the sauce becomes too thick, add a splash of cream or milk.
Serve: Slice the grilled chicken and spoon the creamy garlic sauce over the top. Garnish with fresh parsley and a little extra lemon.
Notes
Serve with Greek salad, roasted potatoes, basmati or garlic rice, grilled zucchini and peppers, warm pita bread, or cucumber and tomato salad.