Grilled Mediterranean Chicken Melon And Feta Salad Recipes

Steps:

• Prepare a grill for medium heat.
• Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
• Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
• Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
• While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
• Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

Steps:

• On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
• Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
• Drop the basil leaves over the watermelon and feta. Serve immediately.

Steps:

• Preheat the grill over medium-high heat.
• Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
• When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
• In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
• Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.

Steps:

• In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
• Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
• Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
• Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
• To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
• Grease grill and preheat barbecue to medium.
• Remove chicken from marinade, discarding any that remains.
• Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
• Remove from barbecue and set aside.
• Meanwhile, remove reserved dressing from fridge.
• Peel cantaloupe, discard seeds and cut into very thin wedges.
• Line 4 large salad plates with spinach.
• When chicken is cool, for each salad, slice each breast and fan onto spinach.
• Arrange cantaloupe on spinach.
• Sprinkle salads with cherry tomatoes, feta and green onion.
• Drizzle to taste with remaining dressing.
• Sprinkle with remaining 2 tbsp mint.

Steps:

• Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
• Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
• Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.