The warm weather of the summer season dictates how I cook. On hot and humid days, I spend less time in the kitchen and more time enjoying the outdoors. The meals I make are simple and highlight the produce of the season. My recipe for Grilled Greek Chicken is a light and satisfying dinner that does not skimp on flavor.
Recipes that do double duty are time savers in the kitchen. The marinade that is used enhance the flavor of the chicken is also the vinaigrette for the Greek style salad that is served along with the entrée. I like to use a mason jar when making the marinade/vinaigrette. After adding the ingredients to the jar and screwing on the lid, a vigorous shake thoroughly and neatly mixes the vinaigrette. When I make marinades or vinaigrettes in a bowl, inevitably some sloshes out when I get overzealous with my whisking.
Using chicken tenderloins in the dish allows for a speedy grilling time and ensures that the chicken stays moist. The tomatoes, cucumbers, red onion and olives combine for a crisp and refreshing topping for the smoky grilled chicken. A sprinkling of briny feta cheese, which is a crumbly Greek cheese made from sheep or goats’ milk, finishes off the dish. Serve with grilled pita bread for a satisfying yet light summertime dinner.
Grilled Greek Chicken is an ideal recipe to cater to a family’s varying taste preferences. Each persona has his or her own likes and dislikes when it comes to eating. With this entrée, some will eat a larger portion of the grilled chicken marinated in olive oil, balsamic vinegar, garlic and fresh herbs. Other family members fancy more of the cool and crunchy tomato and cucumber salad with salty olives along with just a small serving of chicken. An additional benefit is that this entrée is a gluten free dish for those who are avoiding gluten.
Simple meals do not have to mean boring meals. Light and refreshing dinners featuring the produce of the summer months are no less satisfying than there fall and winter counterparts.Print
- 1 1/2 pounds chicken tenderloins
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 2 garlic cloves (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon fresh basil (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large tomato (diced)
- 2 kirby cucumbers (diced)
- ¼ cup red onion (diced)
- 1/2 cup black olives (sliced in half)
- 1/2 cup feta cheese (crumbled)
- 4 pitas (cut in wedges)
- In a mason jar, combine the olive oil, balsamic vinegar, lemon juice, garlic, oregano, basil, mustard, salt, and pepper. Screw on the top and shake vigorously. Place the chicken in a resealable bag and add about 3/4 cup of the marinade/vinaigrette. Seal bag and marinate chicken for at least 15 minutes.
- Heat a grill or grill pan to medium high. Remove the chicken from the marinade/vinaigrette and discard the bag and the marinade. Grill the chicken for about 3 – 5 minutes per side or until it is just cooked through. Remove from grill to a platter and cover with foil to keep warm.
- In a small bowl combine the tomato, cucumber, red onion, and olives and add the remaining 1/4 cup of marinade/vinaigrette. Toss to coat.
- To serve, top grilled chicken with the tomato-cucumber salad, a sprinkle with the feta cheese, and the pita wedges.
Recipe by Amy Casey
© – amycaseycooks -2013