Grilled Lemon Chicken with Greek Salad

Sorry for posting this one so late, but I didn’t get around to uploading the pictures until now.  And really, what’s a food post without pictures?

This one turned out really nicely, I’ve been so impressed with how closely the finished product resembles the pictures on the recipes.  I didn’t like the chicken, but I think it was more of a preggo reaction to the chicken than anything else.  Jagger liked it enough to eat his and mine, and even though I thought it smelled and looked great, I took one bite and was like, “No, I do not want to eat you.”  Sigh.

We also had ours with some awesome maplesweet corn on the cob…so, so good!


Grilled Lemon Chicken with Greek Salad

Serves: 4  Prep: 15 min  Grill: 20 min

4 cloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 tablespoons extra-virgin olive oil
salt and pepper
4 skin-on, bone-in chicken breasts (about 3 1/2 pounds total)
1 tablespoon balsamic vinegar
2 tomatoes, cored and chopped
1/2 cup feta cheese crumbles
1/2 red onion, thinly sliced
4 cups mesclun greens (I just used a spring mix.  I don’t know what mesclun means.)

1. Preheat a grill for indirect medium heat.  Using a food processor, puree the 3 whole cloves garlic, the lemon peel and 1 teaspoon each lemon juice, olive oil and salt.  Using your fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath.  Drizzle 1 tablespoon olive oil on the undersides of the chicken.  Season with salt and pepper.
2. Arrange the chicken, skin side down, on an oiled grate over direct heat, cover and grill until golden and marks appear, 3 to 4 minutes.  Flip and place the chicken, skin side up, over indirect heat, cover and grill until cooked through, 15 to 20 minutes.  Transfer to a work surface, drizzle with some lemon juice and let rest for 10 minutes.
3. Meanwhile, in a salad bowl, whisk together the finely chopped garlic, balsamic vinegar and remaining 2 tablespoons olive oil; season with salt and pepper.  Add the tomatoes, cheese, onion and mesclun greens and toss; season with salt and pepper.  Serve with the chicken.

I was quite proud of myself for not overcooking the chicken – something I’m tragically guilty of.  It was weird BBQing chicken without using a sauce, but it seemed to turn out really well.

No new recipes for a couple of nights – we didn’t cook tonight and are off to a friend’s place on Saturday night.  Should be back on schedule for Sunday though!


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