Grilled Greek Chicken
Adapted from amycaseycooks
Serves: 4
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
Hot peppers (optional)
1/2 cup feta cheese, crumbled
4 pitas, cut in wedges
Prep Day: 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. Refrigerate the leftovers. Seal bag and marinate chicken for at least 15 minutes or freeze at this point.
Serve Day: Thaw. 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.
Time of serving, top grilled chicken with the tomato-cucumber salad, a sprinkle with the feta cheese, and the pita wedges.
Northerly Nosh 