ChefXi OfficialA vibrant and soulful lunch featuring flame-grilled chicken thighs nestled in a crisp salad of cucumber, tomato, and kalamata olives, finished with a bright lemon-oregano vinaigrette.
In a bowl, whisk together 1 tablespoon of olive oil, half the minced garlic, dried oregano, salt, and pepper. Toss the chicken thighs in this mixture until well coated.
Prepare the salad base by combining the diced cucumber, tomatoes, red onion, and kalamata olives in a large mixing bowl.
Whisk the remaining olive oil, garlic, and lemon juice in a small jar to create the dressing. Season to taste.
Preheat your grill or cast-iron grill pan over medium-high heat. Grill the chicken thighs for 6-7 minutes per side until charred and cooked through.
Let the chicken rest for 3 minutes before slicing to keep the juices intact.
Slice the grilled chicken into strips. Toss the salad with the dressing, then plate the salad and top with the warm chicken, crumbled feta, and fresh mint.
The essence of this dish lies in the contrast between the cold, crisp vegetables and the warm, smoke-kissed chicken. Ensure your grill is screaming hot to get those distinct char marks without overclooking the meat. If you have time, let the chicken marinate for 30 minutes to deepen the harmony of flavors. Respect the lineage of the ingredients by using the freshest mint you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.