Mediterranean Olive Grilled Chicken

Happy Thursday!

While a hot dog and beer may be the quintessential Midwest summer, my idea of the perfect summer looks a little different. Give me a spritz and a vibrant meal that transport my senses somewhere along the coast. (Think ocean breezes, golden sunsets, and good company.)

This Mediterranean Olive Grilled Chicken was inspired by a welcome dinner I attended in Napa Valley, California. Jen Pelka, founder of Une Femme Wine, hosted a beautifully curated family-style meal that immediately set the tone for the entire trip. Every dish highlighted California’s incredible produce while weaving in Mediterranean flavors. The food and ambiance were warmly inviting which was the perfect setting for getting to know new people in a place I’d never been before.

The standout dish of the evening was a crisp, perfectly roasted chicken thigh that I haven’t stopped thinking about since. I took inspiration from those flavors and gave it a little summer twist. Smoky grilled chicken, briny olives, sweet dates and warm citrus come together to make a bright, bold, flavorful dish that is perfect for sharing.

Recipe Notes:

• Bone in-skin on Chicken thighs are notorious for being a grilling nightmare (especially if you haven’t cleaned your grill). I recently saw Hailee Catalano share that she prefers to cook her chicken thighs skin side up, so I tested it out for myself and it was LIFE CHANGING. You have a lot more control over the flame, no grease fires and the chicken skin still comes out perfectly.

• This recipe can be used for skinless boneless cuts as well (i.e Thighs/Breast)

• For bone in and skin on cuts,