GRILLED CHICKEN GREEK SALAD
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
GRILLED GREEK SUMMER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
- For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
- Preheat a grill to medium heat.
- Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
- For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
- Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
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