3 Easy Mediterranean Recipes for Summer Hosting

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*Mediterranean Summer Menu*
Ingredients:

*For the Chicken Marinade:*
▪8-12 boneless skinless chicken thighs
▪20g (1T + 1 tsp) salt
▪10g (2t) sugar
▪5g (1 ½t) black pepper
▪3g (1 2/3t) dried oregano
▪50g (1/4c) olive oil
▪30g (1/2c) parsley, chopped
▪40g (8-10 cloves) garlic, minced
▪Zest of 2 lemons

*For the Grilled Broccolini Pasta Salad:*
▪150g (2/3 cup) red wine vinegar
▪15g (2t) honey
▪15g (1T) grainy mustard (Maille brand recommended)
▪1 medium shallot, finely diced and rinsed
▪150g (2/3 cup) extra virgin olive oil
▪125g (1 bunch) broccolini, stems trimmed
▪Salt, to taste
▪225g (1/2 lb) bowtie pasta
▪75g (1/2 cup) marinated olives, rough chopped
▪50-75g (1 whole) red bell pepper, diced
▪75g (2/3 cup) grated Parmesan cheese
▪50g (1/4 cup) sun-dried tomatoes, chopped
▪10g (3T) finely chopped parsley

*For the Citrus and Fennel Salad:*
▪6 large oranges
▪2 grapefruits
▪1 fennel bulb, fronds reserved
▪1/4 red onion, thinly shaved
▪3-4T chopped roasted pistachios
▪Olive oil, for dressing
▪1-2 tbsp champagne vinegar or lemon juice
▪Flaky salt

*Instructions:*
*For the Chicken:*
1. Combine salt, sugar, black pepper, oregano, olive oil, parsley, garlic, and lemon zest in a medium bowl. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 3-5 hours in the refrigerator.
2. Preheat the grill to 550°F (288°C). Lightly oil the grates. Place marinated chicken thighs on the grill over high heat. Grill until well-marked, about 4 minutes per side. Let rest.

*For the Grilled Broccolini Pasta Salad:*
1. Bring a large pot of water to a boil and cook the bowtie pasta according to package instructions until just past al dente. Drain and rinse under cold water.
2. In a separate bowl, whisk together red wine vinegar, honey, mustard, and olive oil. Add rinsed shallot or onion.
3. Toss broccolini with olive oil and salt, then grill alongside chicken for about 2-3 minutes per side until charred but still crisp. Chop into ½ inch lengths.
4. Combine cooked pasta, dressing, grilled broccolini, olives, bell pepper, sun-dried tomatoes, Parmesan, and parsley in a large bowl. Toss well and hold at room temperature before serving.

*For the Citrus and Fennel Salad:*
1. Supreme oranges and grapefruits by removing all peel and pith, then segmenting the fruits.
2. Thinly shave the fennel bulb on a mandoline, stopping before the core. Pick some of the fronds to use for garnish.
3. Arrange citrus segments in a serving dish. Top with shaved fennel, red onion, and pistachios.
4. Dress the salad with olive oil, vinegar or lemon juice, and sprinkle with flaky salt.

--
CHAPTERS:
0:00 Marinating the chicken
1:19 Pasta salad dressing
2:24 Grilling the broccolini and chicken
4:12 Pasta salad prep
5:05 Stay hydrated
6:06 Finishing the pasta salad
7:04 Citrus and fennel salad
9:55 plate up and tasting

#summermenu #mediterraneanrecipes

[MRo]

That citrus salad was just beautiful. Well done Chef!

[ChuckWestfield]

Can we have more Mediterranean recipes this summer Bri?

[anthonymatthews]

One of my top three fave cooking channels. It’s modern, straightforward, no fuss. Bravo.

[michaelbaileyatl]

I just made this chicken and the citrus salad for a small pool party and 100% was amazing. The citrus was outstanding and the chicken was so flavorful and light.

[monkeychemist]

This video has years and years of learning by trial and error. Gosh I wish I saw this 10 years ago. It’s so elevated and excellent. Thank you!

[Mariwil]

This is everything I could possibly want from a summer menu.

[chadley]

"Plan on about two thighs per person..." -- yes, I've found two is indeed the ideal number of thighs for one person! 😂

[kencase]

Brian, these recipes look delicious. Is it possible to show a few more of these easy and light meals for the summer? Thanks!

[youtuber]

This grilled chicken recipe is now my go-to for when I have guests over. It's a very low-stress way to cook and always turns out perfect. Thanks Bri!

[kathieoleson]

We did just the chicken last night, and the marinade is game-changing. Hubby watched the grilling section to up his game a bit. Thank you!

[johnhyson]

Love your content. I am struggling to believe your doctor recommended LMNT to you, however I will assume you are an honest person and tamper my skepticism. Thanks for another set of delicious recipes.

[juanitafan]

Had a summer dinner party for 8px on Saturday night & the recipes were a great hit. Lots of compliments. Thank you Brian!

[thisisbriannaandrea]

The citrus and fennel salad would be amazing with Lox!

[toxicwaltzn]

Made a sourdough starter and baked my first bread yesterday! Today I toasted some seeds, and will be baking the seeded version tomorrow.

[sKid]

I like when you come up with your own recipes

[charmeineca]

I love how colorful it is! The Greeks really know how to live it up with food.

[dp]

Made the chicken and pasta salad tonight - paired it with a wine I brought back from Spain. This was an amazing meal! Keep them coming please!

[CoryMckinnonHandle]

@Brian I started using the Non-stick spray on my BBQ before I turn it on. It allows me to get really good coverage on the grills without the potential of blowing my hand up. Once the BBQ starts coming up to temp the excess burns away leaving a very nice cooking surface. Over time the grill becomes less and less "sticky"

[CommandantSpangler]

Love this easy dinner party content. The worst is when you’re running around inside and outside switching between various dishes while your guests stand around with an equal amount of guilt and hunger as the evening progresses

[nancy]

I think if I make this I will be so proud of myself. The citrus salad looks so appealing and summery beautiful! That BBQ chicken and pasta salad are worth trying, too. Thank you!