If you’re going to entertain this summer, you absolutely need to serve my Mediterranean Grilled Chicken Platter with Sweet and Savory Eggplant, Labneh, Feta and Hummus! This platter is absolutely beautiful, which will really wow your guests. Then, they’ll be totally floored when they taste the marinated chicken. That chicken, of course, pairs beautifully with all of the spreads and sides served with the platter.
There are so many celebrations in the spring and summer, and having these recipes in your back pocket will make your party-giving skills legendary. So, everyone will be showing up on your deck or in your backyard to share an inviting meal, this Mediterranean Grilled Chicken Platter. And of course, some watermelon sangria or margaritas!
This Mediterranean Grilled Chicken Platter starts with marinating the chicken up to three days ahead. In fact, the longer it marinates, the better it is. You can also make the labneh and Roasted Garlic Hummus ahead of time. I love the Roasted Garlic Hummus from The Mediterranean Dish. This recipe is just so good and I didn’t want to reinvent the wheel.
The eggplant is grilled and, while still warm, dressed with a sweet and savory dressing of oil, vinegar and a bit of sugar. In addition, the capers on top adds that extra vinegary bite, which makes it really special. The tartness of the Eggplant Salad is balanced (everyone needs a balanced life, right?) by the smooth and creamy labneh which is prepared by letting it drip. I mean it.
So, that’s the “cooking” process for labneh (drip, drip, drip). It’s the perfect addition to this Mediterranean Grilled Chicken Platter. And, if you have never made it before, you have to try it. You have to use Greek Yogurt and I love Stonyfield Farms because it is so smooth and doesn’t have any aftertaste when the flavors become more concentrated after the drip process. I have found that the taste and texture of the Stonyfield Farms, whether full or non-fat, is perfect for labneh.
Then, it’s time to put together your Mediterranean Grilled Chicken Platter! When you artfully arrange the sliced chicken (which has had a resting period on the grill to seal in the juices), Kalamata olives and the labneh, eggplant, hummus, Feta and some grilled naan or pita on a big platter, you are inviting friends and family to share in the food and the event and that’s all we can really want when we cook. A gathering of loved ones and if it is a celebration like Memorial Day, the Fourth of July, Mother’s Day, a graduation etc. then all the better. Happy Gatherings!
Mediterranean Grilled Chicken Platter with Labneh, Sweet and Savory Eggplant Salad, Feta and Hummus
Ingredients
For the labneh:
- 1 container Greek Yogurt full or non-fat
- 1/4 cup chopped dill
For the eggplant
- 1 eggplant cut in half lengthwise
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1/3 cup chopped parsley
- 1/4 cup small capers
For the chicken:
- 4 boneless skinless chicken breasts, not pounded
- 1/2 cup plus 5 tablespoons olive oil
- 3 tablespoons garlic
- 1/3 cup white balsamic vinegar
- 1/4 cup honey
- 1/2 cup parsley leaves
- 1/3 cup cilantro leaves
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
For the garnish:
- Kalamata olives
- Roasted Garlic Hummus or any other hummus purchased or homemade
- Greek or Bulgarian Feta cheese crumbled in large pieces
- chopped dill
- lemon wedges
- Naan or Pita Bread brushed with olive oil and lightly grilled
Instructions
For the labneh:
-
Line a strainer with cheesecloth and place it over a mixing bowl large enough to fit the strainer. Spoon all of the yogurt into the strainer and refrigerate for 5-6 hours only. Then, pour off the liquid in the bowl and refrigerate the labneh in a tightly covered container for up to four days before serving. To serve the lebheh, spoon it into a bowl and give it a nice swirl on top with a spoon. Pour a tablespoon of olive oil into the swirl and serve, garnished with chopped dill.
For the eggplant:
-
Preheat a grill to medium high heat.
-
Sprinkle eggplant with salt and let sit for half an hour. Wipe the salt off the eggplant with a damp paper towel. Brush the olive oil on the eggplant and place cut side down on the grill. Grill for 10 minutes and turn the eggplant over. Turn the heat down to medium and grill for another 8-10 minutes until the eggplant is soft but not mushy when you press it down with a fork. Remove eggplant from the grill and set aside to cool in a bowl for at least 45 minutes. Drain off any liquid that accumulates in the bowl. Cut the eggplant into one inch pieces and place in a serving bowl.
-
In a large glass measuring cup, microwave the red wine vinegar, salt and sugar for 1 minute. Whisk in the olive oil and chopped parsley. Stir the mixture into the eggplant and garnish with the capers and some additional chopped parsley.
For the chicken:
-
Place the chicken in a ziplock bag. In a small bowl, mix 1/2 cup olive oil with the garlic, vinegar and honey. Pour mixture over the chicken, seal the bag and let marinate for two days, mixing from time to time.
-
When ready to cook, preheat a gas grill to high heat.
-
In a small food processor or blender combine the remaining 5 tablespoons of olive oil with The parsley, cilantro, smoked pep Rica and salt until it resembles pastor. Set aside while you cook the chicken.
-
Place the marinated chicken breasts on a sheet of aluminum foil on the hot grill and turn heat down to medium. Grill the chicken for 8 minutes and turn it over, removing it from the aluminum foil and placing the chicken directly on the grill. Next, grill the chicken for five minutes and turn it over, again placing it directly on the grill. Evenly divide the oil and parsley mixture over each chicken breast and grill for another five minutes. Turn the grill off and without opening the top, let the chicken rest for 10 minutes.
-
To serve the Mediterranean platter, artfully arrange the sliced chicken on the platter and place the eggplant, labneh and hummus (I love the recipe for Roasted Garlic Hummus from The Mediterranean Dish around the chicken. Fill in the spaces with Kalamata olives and feta cheese, garnishing the platter with chopped dill and lemon wedges, if desired.
