Grilled Greek Chicken with Tomato, Olive Feta Salsa

Grilled Greek Chicken with Tomato, Olive and Feta Salsa

This is a fairly simple dish, chicken thighs marinated with herbs, lemon and olive oil, grilled and served with a simple salsa that goes together in no time. Prep the salsa when you marinate the chicken. Allow it to hang out on the counter for a few hours to marry flavors. Just before serving add the crumbled feta. For the meat I prefer chicken thighs, but you can use chicken breasts, pork chops or tenderloin, beef or chicken kabobs, even salmon, swordfish or shrimp (only marinate seafood for an hour). The salsa is great on all of these meats, and can be added to pasta for a quick side or salad. It can even be served with pita chips as a snack. Let your imagination run away with this one, you won't be disappointed.


In a 1 gallon zip top bag combine:
1/4 c.extra virgin olive oil
Juice of 1/2 lemon
zest of 1 lemon
2 tsp dried oregano
1 tsp dried mint
1 tsp dried dill
1 clove garlic, minced
2 tsp salt
3-4 grinds black pepper

Add to the marinade 8 boneless skinless chicken thighs. Marinate for several hours or overnight. Remove from refrigerator 1/2 hour before grilling. Discard any remaining marinade. Grill over high heat entil cooked through. Top with salsa.

Tomato, Olive and Feta Salsa

1 pint grape or cherry tomatoes, quartered.
1/4 cup pitted Kalamata olives, sliced into slivers
1 tbsp drained capers
1 tsp minced garlic
2 tbsp basil, cut into thin strips (chiffonade)
1 tbsp olive oil
1 tsp salt
3-4 grinds black pepper
1/4 c. crumbled feta cheese

In a nonreactive bowl combine all ingredients except for the feta. Allow the flavors to marry for a few hours on the counter. Drain any collected liquids then add the feta. serve at room temp over the grilled chicken.


  1. These types of suggestions are very useful to me. You are providing good knowledge. I hope everyone will enjoy this article as much as me. Thank you for sharing this with us. Chicken Doner Finchley


Post a Comment