Tuesday, May 22, 2012

Chicken with Grilled Eggplant,Tomato, and Feta

Memorial Day is in less than a week, people! It’s time to pull those grills out and dust them off (that is of course for you northerners ;) hah )!

We use our grill year round here in South Florida. However, for those of you with seasons other than Summer, Summer, Summer, and Summer… Memorial Day marks the “official” start of GRILLING SEASON!

As hubs has been sort of totally obsessed with grilling since he got his new grill (um we’ve had dinner off the grill like 5 nights in a row… I have this perpetual “char” taste in my mouth haha), I’ve had to get creative with putting new spins on the usual grilling suspects…

Take this chicken for instance:

Let’s face it, people easily get stuck in what I like to call a “chicken rut”. Seriously. We make the same old, same old all. the. time. Chicken can be dry, bland, and even worse… just plain BORING!

Ya’ll, this chicken is FAR from boring! It’s gots serious flavor and everything works so well together! The chicken marinated in balsamic-garlic mixture, grilled to a perfect 167°F (no sign of dry chicken here!). Top that with some perfectly chargrilled (almost buttery) eggplant and sweet tomato rounds, a little creamy crumbled feta, some fresh chopped basil to brighten it up, and my favorite… Balsamic Reduction! Call. it. a. day.

This dish is easy with it’s simple but tasty ingredients, and would you believe it… GUILT FREE. Hubs said it best, “This tastes like it should be really bad for you.”

Enough Said.

 

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Chicken with Grilled Eggplant,Tomato, and Feta

Yield: 4 servings

Prep Time: 10 minutes (plus marinade time)

Cook Time: 12-18 minutes

Total Time: 25 minutes (plus marinade time)

Ingredients:

For the marinade:
4 chicken breasts
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoons salt
1 teaspoons garlic powder
2 large cloves garlic

For the Chicken:
1 medium sized eggplant, peeled and sliced into 1/2" thick rounds
2 tomatoes, slices into 1/2" thick rounds
olive oil
Salt & pepper
2 ounces crumbled feta
5 basil leaves, coarsely chopped
balsamic reduction (can buy this pre-made at the store or make your own by gently boiling down a bottle of balsamic vinegar until thick & syrupy)

Directions:

Add chicken to large ziplock bag and add all of the marinade ingredients. Seal bag and swish mixture around the chicken until its all combined and coated well. Allow chicken to marinade for at least 30 minutes (you could even do this the morning of and let it rest in the refrigerator until ready to use).

Heat grill to medium to medium high heat (around 375°-400° degrees). While it's pre-heating, prepare the eggplant and tomato rounds by brushing both sides generously with olive oil and sprinkling with a little salt & pepper.

Spray grill with non-stick spray and add the chicken and eggplant rounds (they take about the same amount of time). Cook them all for about 6-8 minutes on the first side, flip and then pierce largest chicken breast with a heat-safe oven thermometer (I have a digital one with a cord so that I can read the temp without opening the grill). Remove chicken when it reaches 165-167°F (SEE NOTE BELOW), place on a platter and cover with foil and allow to rest for 5-8 minutes.

While chicken is resting, remove the eggplant if it's looking good and done and add the tomato rounds to the grill. Be sure to spray the grill well as they will stick! Cook for 2-3 minutes per side (be careful when you turn them over... they are fragile!). Remove from grill.

To Serve: stack 1-2 rounds of eggplant on each piece of chicken (if it's a fat eggplant, one will do - but it it's a skinny little guy... you'll want two!) followed by 1-2 rounds of tomato (same rule applies). Add about 1/2 ounce of crumbled feta cheese, a little sprinkle of chopped basil, and lastly a generous drizzle of balsamic reduction. Serve with a side of couscous or a nice salad. TO. DIE. FOR.

NOTE: Many people fall into the trap of over-cooking the heck out of chicken and turning it into a dry tough piece of meat all because they are scared to death of getting salmonella (I was totally guilty of this at one point). However, I learned an awesome trick that changed this. Chicken is perfectly cooked (and SAFE to eat) when it hits a minimum temperature of 165°F. I usually pull it off the grill anywhere between 165°-168° and let it reast for 5 minutes covered with foil. Perfect every. time.

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22 Responses to “Chicken with Grilled Eggplant,Tomato, and Feta”

  1. 1

    Claire @ Live and Love to Eat — May 22, 2012 @ 11:38 am

    This is so gorgeous – great tip on the temperature, too! :)

  2. 2

    Cassie — May 22, 2012 @ 11:46 am

    After seeing this on IG yesterday, I couldn’t wait to see the recipe. This is one amazing chicken dish!

  3. 3

    Bev Weidner — May 22, 2012 @ 11:55 am

    M-o-m-m-y.

  4. 4

    DessertForTwo — May 22, 2012 @ 11:57 am

    Mmmmmm balsamic reduction! Sign me up!

  5. 5

    Magan — May 22, 2012 @ 12:00 pm

    Delish! I MUST try! :)

  6. 6

    Rachel Cooks — May 22, 2012 @ 1:35 pm

    I was drooling over this on instagram and it looks amazing here too! Love your temperature tip–I’m totally guilty.

  7. 7

    Rachel @ Baked by Rachel — May 22, 2012 @ 2:06 pm

    I looove grilled chicken and rarely get tired of it.

  8. 8

    Gina @ Running to the Kitchen — May 22, 2012 @ 3:25 pm

    You’re so right about the “chicken rut”…I think I’m currently in one. This looks awesome and as cliche as it sounds, perfect for Memorial Day this weekend!

  9. 9

    Denise @ Creative Kitchen — May 22, 2012 @ 3:26 pm

    I’m in the market for a new grill…what kind did he get? Gas or charcoal?

    Also….how do you determine the temperature? I’m one of those scared of undercooking chicken, so used to always chop it up in small pieces to cook. Now I’ve gotten braver and sliced each chicken breast in half. When I googled how long to cook chicken breast per side, it talked about flattening it out before cooking. That was no help. :)

    This looks incredible…yet another recipe for me to pin!! THANKS!

    • Tina replied: — May 22nd, 2012 @ 3:45 pm

      We got the Char-Griller Kamado (it’s a charcoal)… LOVE IT. As for the chicken temp – i use a leave-in oven thermometer (once I flip the chicken to grill the last side… i insert it into the largest chicken breast in the thickest part so once that one reads at least 165°, I know the rest are good to go!)

  10. 10

    Mackenzie @ SusieFreakingHomemaker — May 23, 2012 @ 11:13 am

    I SO wish I was your neighbor.

  11. 11

    Maggie @ A Bitchin' Kitchen — May 23, 2012 @ 1:04 pm

    This looks delicious! I’m a sucker for anything with feta cheese!

  12. 12

    Erin @ Dinners, Dishes, and Desserts — May 23, 2012 @ 5:06 pm

    Dang!! Now that is some flavor with chicken!

  13. 13

    Megan {Country Cleaver} — May 24, 2012 @ 1:34 pm

    I so want to high five the hubster for getting a kamado pot. Those are how we (and by that I mean my dad, because I don’t have an apartment sized kamado**) do our turkeys at Thanksgiving, our salmon during fishing season and grilled meatloaf – is unbelievable.

    This chicken with eggplant – I’m so digging the low carb and fresh veg all in one. YUM!!

    ** We asked my dad for a small komado for our wedding gift. Fingers crossed!*

  14. 14

    Chung-Ah | Damn Delicious — May 24, 2012 @ 4:27 pm

    What an awesome twist on boring ol’ chicken! The boyfriend and I have been contemplating in buying a grill and I think we’re going to have to invest in one soon so I can make this!

  15. 15

    Jessica — May 24, 2012 @ 10:50 pm

    PERFECT! When I come visit, I want these! :)

  16. 16

    Elizabeth — May 28, 2012 @ 8:40 pm

    Great tip on the temperature! I love your blog!

  17. 17

    Links Loved | She likes ruffles, he likes truffles — June 2, 2012 @ 9:55 am

    [...] Chicken with grilled eggplant, tomato, and feta on My Life as a Mrs. Oh YUM!!! [...]

  18. 18

    claire @ the realistic nutritionist — June 4, 2012 @ 2:43 pm

    This is beautiful, and it looks so easy! Love!

  19. 19

    Christine — June 6, 2012 @ 8:15 pm

    Tina – what a fabulous dish! I just made this for dinner and both my husband and i were so impressed with the flavors. Thanks for the inspiration and a great recipe!

  20. 20

    AshleyL — June 21, 2012 @ 11:57 am

    Gosh, I made this last night and it was soooo good! I don’t even think you can grasp how much flavor there is in this dish without making it. Loved everything about it!

  21. 21

    Betsy — November 14, 2012 @ 5:10 pm

    Fantastic! Was pouring rain, and cold out, so did it all in the oven under the broiler. Am going to make little stacks for a buffet, as this reheated perfectly, so will broil, and make up stacks, reheat, just adding fresh basil at serving time.

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