Grilled Butterflied Chicken With Spanish Olives

May 11, 2023May 11, 20230 1

Grilled Butterflied Chicken With Spanish Olives for a savoury meal

by The Chefin Entree

Prep

30 min

Cook

14 min

Ready In

44 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

390

Sugar

Fat

20g

Grilled Butterflied Chicken With Spanish Olives is a perfect dish to serve for a simple dinner party or date night at home. The olives, garlic, and capers give it a Spanish twist and add extra flavour to the chicken. The combination of salt and sugar allows the chicken to soak up the rich flavour offered by the olive oil and blend perfectly with the garlic and capers. The marinade combined with the grilling process results in a juicy, tender chicken that is both nutritious and tasty.

Instructions

1.	In a small bowl, combine salt, sugar, and pepper.
2.	Butterfly the chicken and rub half the mixture of salt, sugar, and pepper over the chicken on both sides.
3.	In a food processor, combine olives, olive oil, garlic, capers, and the remaining mixture of salt, sugar, and pepper. Process until smooth.
4.	Rub the olive mixture onto the chicken and let marinate for at least 30 minutes.
5.	Preheat a grill or grill pan over medium-heat.
6.	Grill the chicken for 5-7 minutes on each side, or until fully cooked through.
7.	Remove from the grill and let rest for 5 minutes before serving.

PROS

The chicken is succulent and full of flavour with the addition of the olives, garlic and capers.

The use of olive oil also adds heart-healthy fats to the dish

CONS

The high sodium content from the salt could be a concern for those on a low-sodium diet.

The recipe takes some time to prepare due to the marinating process.

HEALTH & BENEFITS

Chicken is a great source of protein, which is essential for building and maintaining muscle mass. This dish also includes heart-healthy monounsaturated fats from the olive oil.

	6 tablespoons salt
	6 tablespoons sugar
	1/2 teaspoon pepper , cracked
	1 whole chickens
	10 pitted Spanish olives
	3 tablespoons olive oil
	1 garlic clove
	1 teaspoon capers