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Michael Symon's Greek Style Grilled Chicken

Greek Style Grilled Chicken Michael Symon
Grilled Chicken with Tomato and Olive Salad
skill level
Easy
time
1-30min
servings
2
cost
$
Contributed by :
Greek Style Grilled Chicken Recipe: Dress up grilled chicken by serving a refreshing salad of tomatoes, olives, and Feta alongside.
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ingredients
  • 1/2 Chicken
  • 3 sprigs Oregano (leaves pulled)
  • 1/2 bunch Mint (leaves torn)
  • 2 Garlic cloves (smashed)
  • 1 Lemon (zest and juice) plus more to garnish
  • Salt and freshly cracked Black Pepper
  • Extra Virgin Olive Oil
  • For the Tomato and Olive Salad:
  • 1 cup Cherry Tomatoes (halved)
  • 1/4 cup Olives (pitted and chopped)
  • crumbled Feta (to taste)
  • 1 cup Arugula
  • Salt and freshly cracked Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat grill pan over medium-high.
  • 2
    1/2 Chicken
    Salt and freshly cracked Black Pepper 
    3 sprigs Oregano (leaves pulled) 
    1/2 bunch Mint (leaves torn) 
    Extra Virgin Olive Oil 
    2 Garlic cloves (smashed) 
    1 Lemon (zest and juice) plus more to garnish
    Season the chicken generously with salt and pepper. Chop the herbs and combine with olive oil, garlic, lemon zest and juice in a large bowl. Reserve half the marinade, and set aside. Add the chicken and coat in the remaining half of the marinade. Allow to marinate for up to 1 hour.
  • 3
     
    Place chicken on the grill skin-side down. Cook until skin is golden and crispy, about 8 minutes. Flip and continue to cook on the second side for 8 to 10 minutes or until the internal temperature is 165 degrees F. Remove chicken from grill and allow to rest while preparing the salad.
  • 4
     1 cup Cherry Tomatoes (halved)
    1/4 cup Olives (pitted and chopped)
    crumbled Feta (to taste)
    1 cup Arugula
    Salt and freshly cracked Black Pepper
    For the Tomato and Olive Salad: In a medium bowl, toss together the salad ingredients with the reserved marinade and season to taste.
  • 5
     
    Plate chicken with a side of salad and garnish with fresh lemon juice.

    Helpful Tips:
    1. Only zest the actual skin of the lemon. You don’t want the lemon pith in your marinade because it will make it bitter. When it comes to juicing the lemon, if you squeeze a lemon cut-side up, the seeds won’t fall in your mixture.
    2. A garlic press only adds more clean-up. Instead, smash garlic cloves with the side of your knife.
    3. You don’t need to chop the mint. Adding whole leaves to the marinade will give you a stronger mint flavor, because chopping fresh herbs leaves most of the flavor on your cutting board.
    4. Keeping the bone in and skin on while cooking chicken will keep it juicy and more flavorful. Put the chicken on the grill skin-side down first for crispier skin. Let the chicken caramelize before flipping it. If the chicken is sticking to the grill, it isn’t ready to be flipped. Wait until it releases easily.
    5. Drizzle the salad dressing around the sides of the bowl, and gently mix it in with the greens to ensure you don’t over dress the salad.
 
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