Mediterranean BBQ Chicken Recipe: Feta Sundried Tomato Magic

Summer sunshine is exactly what this Mediterranean BBQ Chicken recipe captures on your plate. I’ve spent years perfecting this stuffed chicken breast with tangy feta and sweet sundried tomatoes that’ll transport you straight to a seaside taverna. The contrast between the crispy barbecued exterior and the creamy, herb-infused filling creates magic with every bite. Trust me, your dinner guests will be begging for seconds before they’ve even finished their first serving.

Why You’ll Love this Mediterranean Barbecue Chicken with Feta and Sun-dried Tomato

If you’ve been searching for a showstopper dish that delivers bold Mediterranean flavours without hours in the kitchen, this BBQ chicken recipe is your answer.

I’ve combined the creamy tang of feta with sweet sundried tomatoes to create a stuffed chicken that’s juicy on the inside with perfectly crisp skin on the outside.

What makes this recipe special is how it alters basic grilling techniques into something extraordinary. The Mediterranean flavours infuse every bite – garlic, thyme, and a hint of chilli create layers of taste that’ll transport you straight to a seaside taverna.

Plus, the presentation is gorgeous! When you slice open that chicken to reveal the colourful stuffing, your dinner guests will think you’ve been cooking all day.

Trust me, this one’s a keeper.

What Ingredients are in Mediterranean Barbecue Chicken with Feta and Sun-dried Tomato?

To create this mouthwatering Mediterranean BBQ chicken, you’ll need a handful of flavourful ingredients that work together beautifully. The combination of creamy feta and sweet sun-dried tomatoes creates a stuffing that infuses the chicken with incredible Mediterranean flavours as it cooks on the barbecue. The herbs and spices add depth, while the oat bran and flaxseed help bind everything together for a perfect texture.

• 3 boneless skinless chicken breasts (about 8 oz each), pounded thin
• ½ onion, diced
• 3 garlic cloves, minced
• 1½ ounces sun-dried tomatoes, diced
• 1 teaspoon thyme
• 6 ounces feta cheese, crumbled finely
• 1 tablespoon oat bran
• 1 tablespoon ground flaxseed
• 1 dried chilli, ground
• Salt and pepper to taste
• Butcher’s string (for securing the rolls)

When shopping for these ingredients, try to find good quality feta, Greek if possible, as it really makes a difference to the final flavour. The sun-dried tomatoes can be oil-packed or dry; if using the dry variety, you might want to rehydrate them briefly in warm water before dicing. And don’t skimp on the fresh garlic, as it’s vital for that authentic Mediterranean taste. The butcher’s string isn’t edible, of course, but it’s essential for keeping your stuffed chicken neat and intact while it cooks on the barbecue.

How to Make this Mediterranean Barbecue Chicken with Feta and Sun-dried Tomato

To prepare this stunning Mediterranean barbecue chicken on your outdoor grill, you’ll first need to create the flavourful stuffing. Begin by sautéing half an onion (diced) for about 10 minutes until soft and translucent, then set aside to cool completely.

In a mixing bowl, combine 170 grams of finely crumbled feta cheese, 1 tablespoon of ground flaxseed, 1 tablespoon of oat bran, 1 teaspoon of thyme, 42 grams of diced sun-dried tomatoes, 3 minced garlic cloves, and 1 ground dried chilli. Add your cooled sautéed onions and mix everything together thoroughly until well combined.

Next comes the fun part, stuffing and rolling your chicken. Lay each of your 3 pounded thin chicken breasts on a clean surface and divide the stuffing mixture evenly among them. Roll each breast as tightly as possible, just like you’d a burrito, and secure with butcher’s string to keep everything in place during cooking.

For barbecue cooking, I’d recommend using the indirect method on your grill. Preheat your BBQ to about 180°C and set it up for indirect cooking, this means placing the chicken away from direct flames. If using a Kamado BBQ or Pit Barrel Cooker, arrange your coals to one side and place the chicken on the other. For an Ozpig, you might want to use the oven attachment for more controlled cooking.

Place your secured chicken rolls on the preheated barbecue (indirect side) and cook with the lid closed for approximately 35 minutes, or until a meat thermometer inserted into the thickest part reads 82°C. For added smoky flavour, you might consider adding a small handful of wood chips to your charcoal.

Remember to turn the chicken rolls occasionally to guarantee even cooking all around. When done, let them rest for about 5 minutes before carefully removing the string and slicing to reveal the beautiful swirl of Mediterranean filling. The contrast between the juicy chicken and the melted feta with sweet sun-dried tomatoes is absolutely gorgeous, especially with those lovely grill marks on the outside. Additionally, you can achieve excellent results with the Pit Barrel Cooker Junior Drum Smoker for a compact and efficient smoking experience.

Monolith Kamado BBQ Method

• Use indirect cooking at 175°C for 35-40 minutes.
• For extra flavour, add soaked wood chips for light smoking.
• Alternatively, try the rotisserie method for even cooking and crispy exterior.
• During the final 5 minutes, switch to direct grilling to char the exterior.
• Using Monolith Virgin Hardwood Lump Charcoal ensures a high energy output for optimal grilling.

Ozpig & Big Pig Stoves Method

• Use the oven attachment for baking at 175°C for 35 minutes.
• For enhanced flavour, add wood chips to the oven attachment.
• Alternatively, try the rotisserie attachment for juicy, evenly cooked chicken.
• Finish with 3-5 minutes of direct grilling for colour and texture.

Pit Barrel Cooker Method

• Hang stuffed chicken rolls using hooks for 30-35 minutes (low and slow).
• Or use indirect grilling on the grate at 175°C.
• For a smokier flavour, add your choice of wood chunks to the charcoal.
• Check the internal temperature reaches 82°C before serving.

What to Serve with Mediterranean Barbecue Chicken with Feta and Sun-dried Tomato

When you’ve created such a flavoursome Mediterranean BBQ chicken dish, you’ll want side dishes that complement those bold flavours without competing with them.

I love serving this chicken with a simple Greek salad or a bowl of lemon-garlic orzo. Roasted vegetables like courgette, aubergine, and bell peppers also make perfect companions.

For pairing wines, I’d suggest a crisp Pinot Grigio or a light Sauvignon Blanc. If you prefer red, try a Pinot Noir – it won’t overpower the delicate feta and tomato flavours.

Want something invigorating? A cucumber-yoghurt tzatziki sauce on the side cools things down nicely.

And don’t forget some warm pita bread for scooping up any leftover stuffing that escapes during dinner!

Final Thoughts

Everyone can excel at this Mediterranean-inspired chicken dish with a little practice and patience. I’ve found that the secret to perfect chicken preparation lies in those fragrant stuffing ingredients and proper trussing technique. Don’t rush this part – it’s worth taking your time!

What I love most about this recipe is how the flavour enhancement happens naturally as the feta melts into the chicken. It’s like magic in your oven! The combination of sun-dried tomatoes and herbs creates something truly special that’ll impress your dinner guests.

Frequently Asked Questions

Can I prepare this Mediterranean chicken in advance?

Nearly 70% of home cooks prepare meals in advance. Yes, I would recommend meal prep with this chicken, assemble everything, refrigerate overnight, then bake when needed. This actually enhances flavour infusion throughout the stuffed chicken.

How Long Does the Stuffed Chicken Keep in the Fridge?

I’d recommend keeping your stuffed chicken in the refrigerator for up to 3 days. For the best results in storing chicken, seal it tightly in an airtight container. Follow proper refrigeration tips for food safety.

Is it possible to grill this instead of baking?

Yes, I’d recommend grilling this chicken! I’d use indirect heat for 25-30 minutes, flipping occasionally. The grilling techniques enhance flavour infusion with that smoky essence complementing the feta-tomato stuffing beautifully.

Can I freeze the stuffed chicken before cooking?

Yes, I would recommend freezing the stuffed chicken raw and well wrapped. Just ensure it is completely thawed before cooking to maintain food safety and prevent uneven cooking temperatures.

What’s the Best Way to Reheat Leftovers Without Drying Out?

Like a phoenix from the ashes, I’d reheat leftovers in a 160°C oven covered with foil for 15-20 minutes. Microwave tips: use medium power with a damp paper towel covering the chicken.