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Greek Style Grilled Chicken Recipe


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     Greek Style Grilled Chicken

Category   Entrees - Maindishes
Sub Category   None

Chicken pieces
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

1. 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.
2. 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.
3. For the Tomato and Olive Salad- In a medium bowl, toss together the salad ingredients with the reserved marinade and season to taste.
4. Plate chicken with a side of salad and garnish with fresh lemon juice Helpful Tips- 1. 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 isnít ready to be flipped. Wait until it releases easily. 2. Drizzle the salad dressing around the sides of the bowl, and gently mix it in with the greens to ensure you donít over dress the salad.

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