Greek Chicken
Light and easy autumn fare – the subtle Greek flavours of the chicken blend perfectly with the striking colour and flavour of the fresh Mediterranean summer vegetables. You can choose to use a frying pan or cook it in the oven, but you can’t beat the sticky charred crust you get from the barbecue.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serves: 4
Ingredients
- 800g boneless chicken thighs
Marinade
- ½ tablespoon smoked paprika
- 8 tablespoons Greek yoghurt
- 4 garlic cloves, crushed,
- 1 lemon, zested and juiced
- 3 tablespoons mint sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- salt and pepper
Salad
- 1 red capsicum, chopped into 2 cm pieces
- ½ red onion, finely sliced
- 1 Lebanese cucumber, cut into 1 cm pieces
- 100g Kalamata olives, halved
- 250g cherry tomatoes, halved
- 100g feta, crumbled
Dressing
- 2 tablespoons red wine Vinegar
- 6 tablespoons olive oil
- 1 tablespoon honey
Method
- Combine all marinade ingredients in a bowl or plastic zip-lock bag. Retain 4 tablespoons for serving. Add the chicken, tossing to coat thoroughly. If you have time, allow chicken to marinate for 2 hours or more.
- Remove chicken from bag and discard marinade. On a hot barbecue or frying pan, cook chicken for 5 minutes each side, or until cooked through.
- Allow to rest for 5 minutes.
- Toss all salad ingredients in a bowl. To make dressing shake ingredients in a jar, pour over salad and toss together.
Serve salad with chicken and retained yoghurt sauce.
Tip: If baking in the oven, cook for 25 minutes at 200°C. Place chicken on a foil covered oven tray or baking dish for easy cleaning.
