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Greek Grilled Chicken with Fresh Salad Recipe

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4.2 from 32 reviews

A vibrant and flavorful Greek grilled chicken recipe served with a refreshing Mediterranean salad. Marinated in a zesty blend of olive oil, Greek yogurt, herbs, and spices, the chicken is grilled to juicy perfection and paired with crisp romaine, cucumbers, Kalamata olives, cherry tomatoes, and red onion tossed in a tangy dressing made from the marinade.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Marinade and Chicken

  • 2 tablespoons extra-virgin olive oil, plus more for greasing
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1½ pounds boneless, skinless chicken thighs or breasts

Salad

  • 2 romaine hearts, chopped
  • 2 Persian cucumbers, sliced
  • ⅓ cup Kalamata olives, pitted
  • ½ cup halved cherry tomatoes
  • ¼ small red onion, thinly sliced

Instructions

  1. Prepare the Marinade: In a large bowl, combine the olive oil, mayonnaise, Greek yogurt, red wine vinegar, garlic powder, dried oregano, dried basil, sea salt, and freshly cracked black pepper to create a flavorful marinade. Transfer ¾ cup of this marinade into a small bowl or jar, cover it tightly, and place it in the refrigerator to use later as dressing for the salad and finishing drizzle.
  2. Marinate the Chicken: Pat the chicken pieces dry with a paper towel. Add the chicken to the remaining marinade in the large bowl and toss thoroughly to ensure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, allowing the flavors to deeply penetrate the chicken.
  3. Preheat and Prepare Grill: Heat the grill to high temperature. Once hot, brush the grill grates with additional olive oil to prevent sticking and prepare for grilling the chicken.
  4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off back into the bowl. Place the chicken pieces on the preheated grill. Cover the grill and cook for 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), indicating the chicken is fully cooked. Remove the chicken and transfer to a cutting board. Let the chicken rest for 5 to 10 minutes to allow the juices to redistribute, then thinly slice it for serving.
  5. Prepare the Salad: In a large bowl, toss the chopped romaine hearts with half of the reserved marinade from earlier. Add the sliced Persian cucumbers, Kalamata olives, halved cherry tomatoes, and thinly sliced red onion. Toss gently to combine all ingredients evenly with the dressing.
  6. Assemble and Serve: Divide the dressed salad evenly between four bowls. Top each bowl with the sliced grilled chicken. Drizzle the remaining reserved marinade over the chicken and salad to finish. Serve immediately for a fresh and satisfying meal.

Notes

  • Marinating the chicken overnight intensifies flavor and tenderness.
  • Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
  • For added spice, consider sprinkling some crushed red pepper flakes into the marinade.
  • This dish pairs well with warm pita bread or a side of lemon herb rice.
  • Leftover chicken can be refrigerated for up to 3 days and used in wraps or salads.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/greek-grilled-chicken-with-fresh-salad-recipe/