Grilled Chicken with Tomato and Olive Salad
ingredients
ingredients
method
step-by-step directions

Michael Symon's Greek Style Grilled Chicken

  • 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
step-by-step directions
  • Preheat grill pan over medium-high.
  • 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.
  • 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.
  • For the Tomato and Olive Salad: In a medium bowl, toss together the salad ingredients with the reserved marinade and season to taste.
  • Plate chicken with a side of salad and garnish with fresh lemon juice.
Similar categories: Dinner Courses & Meals
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