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The Reason the Chicken Crossed the Road... Mediterranean Mint Grilled Chicken

The Reason the Chicken Crossed the Road... Mediterranean Mint Grilled Chicken
The Reason the Chicken Crossed the Road... Mediterranean Mint Grilled Chicken
Chef Larry Edwards/Casa de Cuisine

When you are vacationing on any of the islands which make up the beauty of the Meditterranean, as you walk down the streets, alleys and corridors, you are bound to inhale aroma's which will not only make you salivate but will make your cravings almost unbearable. One of the more fragrant of these smells comes from the shanty barbecues lining the streets and selling a grilled chicken which has been marinated in a marinade featuring mint. The aroma will attract you, the taste will hook you!

When it comes to marianting and grilling chicken, it is truly unfortunate that many American's haven't a clue in how such a dish shoud be prepared. The fact of the grilling matter is, you want to grill the marinated chicken over indirect heat (not over the flame) until it is totally cooked then move it onto the direct heat (flame) only to add some color to the skin. Because most American's don't know this, the number one food borne illness during the summer months is salmonella (and I can tell you from first-hand experience, this is not fun!).

You can prepare this dish with any parts of the chicken you prefer but for my tastes the most delicious are the dark meat portions, meaning the legs and the thighs. Though on the islands they will prepare this with the chicken leg fully intact, at the restaurant we remove the lower portion of the bone so that you are only served the meaty portion of the leg. It makes for a better presentation and much easier to eat.

Ingredients needed to make Mediterranean Mint Marinated Grilled Chicken (serves 2):

  • 6 chicken legs, skin on
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 4 mint leaves, finely minced
  • 1 lime, juice only
  • 1 Tbs. Dijon-style mustard
  • salt and pepper to taste


  1. With a sharp knife or cleaver, remove the lower bones of the chicken legs.
  2. In a large bowl, whisk together all the remaining ingredients.
  3. Add the chicken to the marinade, toss to coat, cover and chill at least 2 hours.
  4. Pre-heat your grill, barbecue or broiler.
  5. Remove the chicken from the marinade (do not wipe off the marinade) and place on the grill (over indirect heat) and grill to desired doneness.
  6. Move the chicken over to the direct heat (flame) to add color and crispness to the skin and then serve.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.

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