Grilled chicken thighs stuffed with briny feta cheese and fresh mint is the perfect dish to kick off grilling season! Mediterranean Feta & Mint Chicken is an easy and elegant dinner.
Best Stuffed Chicken Recipe - Low Carb, Keto, Gluten-free, LCHF
I don't know about you, but the moment that temperature dial reaches 60 degrees in April, I break out my grill. I sit out on the deck, beverage in hand, and listen to the birds. I long for that day ever year. I'm so glad it came a bit earlier than expected this year when we hit 75 degrees earlier this week. I made a beeline for the backyard, surveyed the usual damage of a harsh Midwestern winter, and moved on. A good several weekends full of outdoor work is awaiting me, but I have time for that; for now, I grill.
I've been on a crazy lemon kick over the past few weeks. Vitamin C was the cure for scurvy, right? Hopefully I'm okay... I've been thinking about ways to brighten up my grilled meat repertoire and a lemon chicken dish sounded perfect now that the weather is cooperating. Add a little feta and fresh mint. Wrap that into a little chicken thigh packet, tie it off with some kitchen twine, and pop it on the grill? Yum and yum. Mediterranean Feta & Mint Chicken was born.
I love to pair this chicken with any number of veggies: grilled asparagus or Summer Squash Zucchini Salad, Greek-style Street Cauliflower or even roasted brussels sprouts if you feel like turning on your oven. But don't overdo it. The beauty in this recipe is that the simple flavors work together to create that memorable dinner. I keep my veggie sides simple and let the chicken to the talking. The feta, mint, and lemon are so vibrant and powerful that you won't want competition.
This will quickly become a favorite dinner, especially when you have the chance to sit outside and enjoy the simple but powerful flavors of this recipe. Enjoy!
How to Make Mediterranean Feta Stuffed Chicken
- Boneless, skinless chicken thighs
- Fresh mint
- Feta cheese, block, not crumbled; divided into equal slices (1 per thigh)
- Extra virgin olive oil
- Mediterranean spice blend
- salt & pepper
This recipe is incredibly simple, but utterly delicious. Pound flat about 1-1.5 pounds of boneless, skinless, chicken thighs. Salt and pepper. Stuff your pounded out chicken thighs with a nice sized hunk of fresh feta cheese, line with mint leaves, and wrap. Since the grill requires some movement, tie off your chicken packets with some kitchen twine to keep everything from falling out.
Sprinkle with my Mediterranean Spice Blend. Drizzle with a good quality extra virgin olive oil and a squeeze of fresh lemon juice and let sit in the fridge for 30 minutes to 1 hour. Drop the chicken onto a 400 degree grill and in about 20 minutes, you'll have an refreshing spring or summer dinner. I will squeeze a bit more lemon juice over the chicken at the end just to add a little bit more brightness to the dish and refresh that subtle lemon flavor.
Tips, Tricks, & FAQs
Could I use chicken breasts? Sure, you could, but I don't find them nearly as flavorful and they tend to dry out on the grill. Not to mention the fact that if you are eating keto, chicken breast is low on the fat totem pole. But, if you don't like dark meat, I might suggest you brine your chicken breasts before stuffing and grilling. This will help to retain moisture and flavor in the end.
How to brine chicken: Dissolve 1/4 cup of salt in about 1 quarter of luke warm water. Submerge breasts for at least 30 minutes. Rinse, pat dry, and proceed with recipe as directed.
Other Low Carb Keto Chicken Recipes you'll Love
Grilled chicken thighs stuffed with fresh mint and briny feta, drizzled with lemon, spices, and olive oil.
- 1-1.5 lbs boneless, skinless chicken thighs
- 1 bunch fresh mint
- 4-5 ounces fresh feta cheese, block, not crumbled; divided into equal slices (1 per thigh)
- 1 lemon
- 1 tbsp extra virgin olive oil
- 2 tsp Mediterranean spice blend
Place chicken thighs between two sheets of parchment paper and pound flat to an even thickness. Sprinkle with salt and pepper. Line one side with 4-5 mint leaves. Place hunk of feta cheese on top. Fold in half and secure with kitchen twine. Repeat to prepare all thighs.
Place chicken packets in a shallow bowl. Drizzle with juice of 1/2 of a lemon and olive oil. Sprinkle spice blend over chicken thighs. Place in the refrigerator for 30 minutes to 1 hour.
Heat a gas or charcoal grill to 400 degrees (F). Grill chicken thighs for about 20 minutes or until cooked through. Remove from grill. Drizzle with juice from the other half of the lemon. Serve immediately.
Store leftovers in an airtight container for 3-4 days.
Special equipment: kitchen twine
Amount Per Serving: Calories: 312Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 148mgSodium: 338mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 34g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.