Grilled Mediterranean chicken

Grilled mediterranean chicken and crushed potatoes

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Course Main Course
Cuisine Irish, Mediterranean
Servings 4


  • 8 chicken thighs boneless and skinless
  • 150 ml natural yogurt or buttermilk
  • 2 tbsp olive oil
  • 2 garlic cloves crushed
  • ½ lemon zest and juice
  • 2 tsp oregano chopped
  • 900 g baby potatoes
  • 200 g cherry tomatoes
  • 10 asparagus tips
  • 1 tbsp mint leaves optional
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper


  • The night before or at least 30 minutes before using, slice the chicken thighs into 3-4 pieces and place them in a bowl. Add the yogurt, garlic, lemon zest and juice, olive oil, oregano. Stir to combine and cover with cling film. Place in the fridge to marinate.
  • Next, in a large saucepan, place the baby potatoes, cover with water and season with salt. Bring to the boil and simmer over medium heat for 20-25 minutes until cooked through.
  • Remove from the water and drain. Set aside until required.
  • Preheat a griddle pan over medium heat or
  • Remove the chicken from the marinate and remove excess yogurt. Place the chicken pieces on the griddle pan and cook over medium/ low heat for 5 minutes.
  • Add the potatoes too and gently crush them to add extra crispy surface. Season with salt and pepper and add an extra drizzle of oil if necessary.
  • Turn the chicken pieces once or twice to ensure they are well cooked.
  • Once the chicken are cooked through, add the asparagus tips and cherry tomatoes on the pan.
  • Grill the vegetables a further 3-4 minutes with extra seasoning and a drizzle of oil if needed.
  • Remove the crushed potatoes from the pan and place them on a serving platter.
  • Add the chicken pieces, and the grilled asparagus and tomatoes.
  • Drizzle with extra virgin olive oil and balsamic vinegar and enjoy immediately.
Keyword asparagus, chicken, grilled, Kevin Dundon, potato, summer, tomatoes

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