Save to Pinterest Transport yourself to the sun-soaked Mediterranean coast with this vibrant Grilled Lemon Herb Chicken Thighs with Greek Salad. This dish combines succulent marinated chicken with the bright, fresh flavors of a traditional Greek salad for a meal that's as beautiful as it is delicious. The fragrant lemon-herb marinade infuses the tender chicken thighs with flavor, while the colorful Greek salad provides the perfect cooling complement.
Save to Pinterest This Mediterranean-inspired dish brings together the best of Greek cuisine: herb-marinated grilled meats and fresh, vibrant salads. The chicken thighs stay juicy and tender on the grill, while absorbing all the wonderful flavors from the marinade. Meanwhile, the Greek salad offers a refreshing crunch with its medley of vegetables, briny olives, and creamy feta cheese.
Ingredients
- For the Chicken:
- 8 boneless, skinless chicken thighs
- 3 tablespoons olive oil
- Juice and zest of 1 large lemon
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- For the Greek Salad:
- 2 large ripe tomatoes, cut into wedges
- 1 large cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 green bell pepper, sliced
- 100 g (3.5 oz) feta cheese, cut into cubes
- 100 g (about ½ cup) Kalamata olives, pitted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare the marinade
- In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper. Add chicken thighs, toss to coat, cover, and marinate in the refrigerator for at least 1 hour (or up to overnight).
- Grill the chicken
- Preheat grill (or grill pan) to medium-high heat. Remove chicken from marinade, shaking off excess. Grill chicken thighs for 6–8 minutes per side, or until juices run clear and the internal temperature reaches 75°C (165°F).
- Prepare the salad
- While the chicken is grilling, prepare the Greek salad: In a large bowl, combine tomatoes, cucumber, red onion, green bell pepper, feta, and olives. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Toss gently to combine.
- Rest and serve
- Let grilled chicken rest for 5 minutes. Serve alongside the Greek salad.
Zusatztipps für die Zubereitung
For truly outstanding results, try to marinate the chicken for the full recommended time or even overnight. This allows the herbs and lemon to thoroughly permeate the meat. When grilling, resist the urge to constantly flip the chicken - allow it to develop those beautiful grill marks and caramelization. For the salad, use the ripest tomatoes you can find and authentic Greek feta (made from sheep's milk) for the most authentic flavor profile.
Varianten und Anpassungen
This versatile recipe can be easily adapted to suit different preferences. For a lighter option, use chicken breasts instead of thighs, but reduce the cooking time to avoid drying them out. To make the dish dairy-free, simply omit the feta cheese or substitute with a plant-based alternative. For a heartier meal, serve with warm pita bread or a side of lemon-herb roasted potatoes. You can also transform this into a meal-prep friendly option by serving the chicken and salad components in individual containers.
Serviervorschläge
Present this dish family-style on a large platter with the colorful Greek salad arranged alongside the golden-brown grilled chicken. Garnish with extra lemon wedges and fresh herbs for a beautiful presentation. This meal pairs wonderfully with a glass of crisp white wine such as Assyrtiko or Sauvignon Blanc. For a complete Mediterranean feast, consider adding warm pita bread, tzatziki, and hummus on the side. Finish the meal with a simple dessert like Greek yogurt drizzled with honey and topped with fresh berries.
Save to Pinterest Whether you're entertaining guests or preparing a weeknight family dinner, this Grilled Lemon Herb Chicken with Greek Salad offers a taste of the Mediterranean that's sure to impress. The combination of chargrilled, herb-infused chicken with the cool, crisp Greek salad creates a perfectly balanced meal that's as nutritious as it is delicious. Simple to prepare yet bursting with authentic flavors, this recipe will quickly become a staple in your culinary repertoire.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 1 hour to infuse the lemon and herb flavors. For deeper flavor, you can marinate overnight in the refrigerator. The acidity helps tenderize the meat while imparting bright citrus notes.
- → Can I cook this on a stovetop instead?
Absolutely. Use a grill pan or heavy skillet over medium-high heat. Cook for approximately 6-8 minutes per side until the internal temperature reaches 75°C (165°F) and the chicken is nicely browned.
- → What can I substitute for fresh herbs?
Dried oregano and thyme work well. Use one-third the amount of dried herbs compared to fresh. You can also add dried rosemary or Mediterranean seasoning blend for extra depth.
- → How do I know when the chicken is done?
The chicken is fully cooked when juices run clear and the internal temperature reaches 75°C (165°F) when tested with a meat thermometer. The meat should feel firm but springy when pressed.
- → Can I prepare the Greek salad ahead?
Yes, prepare all vegetables and store them separately. Toss with dressing just before serving to maintain crisp texture. The feta and olives can be added at the last minute to prevent them from becoming mushy.
- → What wine pairs well with this dish?
A crisp Assyrtiko, Sauvignon Blanc, or dry rosé complements the bright lemon and herb flavors beautifully. The acidity cuts through the rich chicken while refreshing the palate between bites.