Thursday, July 11, 2013

Grilled Greek Chicken

Wow, wow, wow!!! I will never look at Greek Chicken the same again.   When I see this picture I want to call it Chicken Bruschetta, but in Greek.  However, I don't speak Greek and wouldn't trust an online translation, so I'm calling it Greek Chicken...I know, original right? Believe me though, it's a party in your mouth!

The chicken is actually pretty simple and no-fuss, but what makes it amazing is the tomato salsa that tops it.  Now I've made plenty of tomato, cucumber and feta-type salads to go with our occasional Greek meal, but this one blows them away.  The key ingredient??? MINT! Oh, how lovely. 

Grilled Greek Chicken
for the chicken:
2 chicken breasts, butterflied
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
juice of a lemon
3-4 cloves garlic, minced
1 tsp. Dijon mustard
1 Tbsp. dried oregano
a pinch of salt and pepper

for the salad:
1 pint cherry tomatoes, halved
1/3-1/2 cup crumbled feta cheese
1/2 cup olives, halved (kalamata if you choose, I don't care for them)
1/2 cup mint leaves, chopped
1 Tbsp. olive oil
salt and pepper, to taste

For the marinade, whisk together olive oil, vinegar, lemon juice, garlic, mustard, oregano, salt and pepper.  Place chicken in a shallow dish and pour marinade over the top, turning to coat. Marinate on the counter up to 30 minutes if cooking the chicken right away.  Cover and marinate 3 hours, up to overnight otherwise.

For the salad, combine tomatoes, feta, olives and mint in a small salad bowl. Drizzle with olive oil, sprinkle with salt and pepper.  Toss to coat.  Set aside.

Preheat outdoor grill and cook chicken until no longer pink inside; about 4-5 minutes per side.  Place chicken on a serving platter and let it rest about 5 minutes.  Spoon salad mixture over the top. Serve warm.

SOURCE: Laa Loosh

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