March 30, 2012

Grilled Greek Chicken

I love it when I find an ingredient and immediately get an awesome idea about how I'm gonna use it. I found a feta, Greek olive antipasti mix (green olives and Calamata olives) at my local grocery store the other day and inspiration struck. I decided to concoct a grilled Greek marinade for some chicken breasts and top it with the olive/cheese mixture. It. was. delicious. Not to mention simple to put together and pretty fast to cook. Score!!!

(By the way...I'm not sure why this whole photo looks orange-ish??? Weird! I'll just chalk it up to my awesome camera skills. We had a Caprese salad with our meal and it was perfect.)

Grilled Greek Chicken


For marinade:
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic seasoning
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup olive oil

For chicken:
cooking spray
1 ( 1 lb.) tub of Greek olive/feta mix (the brand I used was Delallo Greek Feta Salad)
4 chicken breasts
Greek seasoning blend (I use Cavander's Greek Seasoning)
salt and pepper to taste

Take chicken breasts out of the fridge and set aside so they can come to room temperature for a few minutes while you make the marinade.

In a large glass bowl, combine all the marinade ingredients except for the olive oil. While whisking vigorously, drizzle in the olive oil in a steady stream so the mixture can become emulsified.

Immerse your chicken breasts in the marinade and let sit for 1/2 hour minimum. (A few hours to overnight would be better.)

Prepare indoor grill pan with cooking spray and heat on medium-high heat. Remove chicken from marinade. Sprinkle Greek seasoning, salt and pepper on both sides of chicken. Place chicken on grill and pour remaining marinade over the tops of each breast. Cook chicken about 6-8 minutes per side, or until chicken is cooked through and grill marks are on both sides. Remove from grill to a large plate and let chicken rest for 5 minutes.

When ready to serve, use a slotted spoon (this is so the excess oil and moisture from the salad mix does not saturate your chicken) drain and divide the Greek olive/feta mixture equally over the chicken breasts as a topping. Enjoy!

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