Wednesday, October 8, 2008
Grilled Greek Chicken
I know this is a really bad picture.
The problem is that this Grilled Greek Chicken smelled so good, we couldn't hold off eating it! And by the time I realized just how bad the picture was, there was absolutely nothing left. Even all the salad/salsa/topping was gone! That's how good this chicken is. Grilled Greek Chicken has moved right to the top of our family favorites list. Both girls loved it. Dh and I were about ready to arm wrestle over the last bit. (We ended up giving it to picky dd who never asks for seconds of anything!)
I did make a couple of changes in the original recipe. I didn't have cucumber so I substituted some red onion. It was delicious! The second change that I made was to marinate the chicken over night. I had originally planned to make it right away, but dh and the kids got home late and had already stopped for dinner on the way. If anything, I think the longer marinating time only helped this dish. It was delicious!
This recipe comes from a great blog called Dinners for a Year and Beyond. It is the perfect place to spend half a morning browsing through delicious-sounding recipes and drool-inducing photos. I think I found myself bookmarking about every other recipe! So far I've tried two recipes from Dinner for a Year and Beyond and loved them both. I blogged about the other one here. You should head on over and check out this wonderful blog for yourself!
I will be submitting this one to the Bookmarked Recipes blogging event hosted this week by Ruth at Ruth's Kitchen Experiments. Be sure to check out all the great recipes that everyone tried out last week!
Grilled Greek Chicken
Recipe from Dinners for a Year and Beyond
2 pounds of boneless chicken breasts or tenderloins
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large tomato, diced
2 kirby cucumbers, diced
1/2 cup black olives
1/3 cup feta cheese, crumbled
In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, ground mustard, salt, and pepper. Place the chicken in a resealable bag and add about 3/4 cup of the vinaigrette. Seal bag and marinate chicken for 1 hour up to 4 hours.
Heat a grill or grill pan to medium high. Remove the chicken from the vinaigrette and grill for about 5 - 6 minutes per side for the boneless breasts and 3 - 4 minutes per side for the tenderloins. Remove from grill/pan and cover with foil to keep warm.
In a small bowl combine the tomato and cucumber and add the remaining 1/4 cup of vinaigrette.
To serve, top grilled chicken with the tomato-cucumber mixture, a few olives, and some of the crumbled feta.