Spinach & feta barbecued chicken
Discover a delicious Spinach & Feta Barbecued Chicken recipe, combining tender chicken thighs with a savory mix of sautéed spinach, tangy feta cheese, toasted pine nuts, and aromatic garlic. Perfectly seasoned with lemon juice and black pepper, this healthy, protein-packed dish is ideal for your next BBQ or weeknight dinner. Ready in under an hour!
Cook time 25 min
Prep time 20 min
Ingredients:
3 tsp olive oil1 onion
1/3 cup pine nuts
2 garlic cloves
3 cups spinach
1/3 cup feta cheese
2 tsp lemon juice
1 tsp black pepper
8 chicken thighs
Elevate your barbecue game with this delicious Spinach & Feta Barbecued Chicken recipe. Featuring succulent chicken thighs stuffed with a savory blend of spinach, feta cheese, pine nuts, and aromatic spices, this dish is sure to impress your family and friends. Let's dive into the recipe to prepare this flavorful and healthy meal.
Instructions:
- Begin by finely chopping the onion and mincing the garlic cloves. Chop the spinach into small pieces and crumble the feta cheese.
- In a large pan over medium heat, add 2 teaspoons of olive oil.
- Once the oil is hot, add the chopped onion. Sauté for about 5 minutes or until the onion becomes translucent and starts to brown.
- Add the pine nuts to the pan. Continue to cook for 2-3 minutes, stirring frequently, until the pine nuts are toasted and golden. Be careful not to burn them.
- Add the minced garlic to the pan and sauté for another 1 minute, until fragrant.
- Add the chopped spinach to the pan. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted and most of the liquid has evaporated.
- Remove the pan from the heat.
- Stir in the crumbled feta cheese, lemon juice, and black pepper. Mix well until all ingredients are combined.
- Preheat your barbecue or grill to medium-high heat.
- Take the chicken thighs and gently lift the skin without removing it. Using a spoon, stuff the spinach and feta mixture under the skin of each chicken thigh.
- Brush the remaining 1 teaspoon of olive oil over the skin of each chicken thigh to help them crisp up during grilling.
- Place the chicken thighs on the preheated grill, skin-side down. Grill for about 6-8 minutes on each side, or until the skin is crispy and the internal temperature of the chicken reaches 165°F (74°C).
- Be mindful to avoid flare-ups; if the skin starts to burn, move the chicken to a cooler part of the grill and continue cooking with indirect heat.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
- Serve the Spinach & Feta Barbecued Chicken hot, garnished with extra lemon wedges if desired.
- Enjoy this flavorful and nutritious chicken dish with a fresh garden salad, roasted vegetables, or your favorite side dish.
Tips:
- Make sure to finely chop the spinach and onion for a more even stuffing mixture.
- Toast the pine nuts for a few minutes before adding them to the stuffing to enhance their flavor.
- Season the chicken thighs with a bit of salt before stuffing to ensure the meat is well-flavored.
- Use toothpicks to secure the chicken thighs if they don't stay closed after stuffing.
- Preheat the barbecue grill and oil the grates to prevent the chicken from sticking.
- Cook the chicken over medium heat to ensure it cooks thoroughly without burning the stuffing.
- Allow the chicken to rest for a few minutes after grilling to let the juices redistribute.
And there you have it! A perfectly barbecued Spinach & Feta Chicken that is both juicy and bursting with flavor. This dish pairs wonderfully with a side of grilled vegetables or a fresh salad. Enjoy your meal and don't be surprised if your guests come back for seconds!
Nutrition per serving
4 ServingsCalories 600kcal
Protein 40g
Carbohydrates 7g
Fiber 1.55g
Sugar 2.25g
Fat 50g
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