Grilled marinated chicken thighs and Mediterranean toppings

Servings: 8 servings | Time: 1 hour


For Chicken Thighs, divide chicken between two food-safe resealable plastic bags. In medium bowl combine white wine and orange juice. Divide marinade between bags. To each bag add 1 garlic clove and 4 onion wedges. Seal bag. Refrigerate 30 minutes.

Remove chicken from marinade; discard marinade. Season chicken with salt and pepper. Place chicken, smooth side down, on greased grill rack directly over medium-high heat. Cover; grill 8 to 10 minutes or until internal temperature is 165°F. Transfer chicken to platter; let rest 10 minutes. Serve with Mediterranean Toppings. Makes 8 servings.

Mediterranean Toppings

For Chickpea and Feta, place 1 cup plain hummus in bowl; top with 1/4 cup crumbled feta cheese. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 1/2 teaspoons chopped Italian parsley. Can make ahead and chill, covered, up to 3 days. Makes 1 cup.

For Salsa Verde, in bowl of food processor or blender combine 6 peeled and coarsely chopped tomatillos, 1/4 cup fresh lime juice, 1/4 cup packed cilantro, 2 tablespoons chopped shallots, and 1 tablespoon seeded and sliced jalapeño pepper. Process until chunky. Season to taste with kosher salt. Can make ahead and chill, covered, up to 3 days. Makes 1 2/3 cups.

For Yogurt and Spinach Sauce, in bowl combine 1 cup plain Greek yogurt; 1/2 cup chopped, steamed, well-drained spinach; 1/4 cup heavy cream; and 1/4 cup fresh lemon juice. Mix well; season with kosher salt to taste. (Can use 5-ounce package frozen chopped spinach, thawed and well-drained, in place of fresh spinach.) Make sauce just before serving. Makes 1¾ cups.

For Eggplant Caviar, preheat oven to 450°F. Line 15x10x1-inch baking pan with foil. Slice two medium eggplants in half lengthwise; place in pan, cut sides down. Wrap 3 large garlic cloves in foil. Place in pan with eggplant. Bake 20 minutes. Remove garlic; set aside. Bake 25 to 30 minutes or until eggplant is very soft and skin is slightly charred; cool. Discard any large seeds from eggplant. Scoop eggplant pulp into food processor; discard skin. Add the garlic, 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons za’atar, and 1/4 teaspoon kosher salt to food processor. Pulse 2 to 3 times until mixture is smooth. Garnish with small fresh basil leaves. Can make ahead and chill, covered, up to 3 days. Makes 1 1/2 cups.



16 skinless, boneless chicken thighs

1½ cups dry white wine

½ cup fresh orange juice

2 garlic cloves, smashed

1 onion, cut into 8 wedges

Kosher salt

Ground black pepper