GREEK BBQ CHICKEN WITH A POTATO, OLIVE AND FETA SALAD

Prep time
40min
Cook time
20min
Serves
4

Escape to the Mediterranean with a burst of flavours.

Ingredients:

For the chicken:
  • 1 Tbsp (15ml) olive oil
  • 1/3 cup (80ml) plain full-fat yogurt
  • 3 cloves garlic, minced
  • 1/3 cup (80ml) lemon juice
  • Zest of 1 lemon
  • 1 Tbsp (15ml) dried oregano
  • 1 Tbsp (15ml) dried basil
  • 1 tsp (5ml) salt
  • Ground black pepper
  • 1 x pack County Fair Chicken Thighs
For the salad:
  • 500g baby potatoes
  • 3 Tbsp (45ml) olive oil
  • 3 Tbsp (45ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp (5ml) dried oregano
  • 1 tsp (5ml) dried basil
  • 200g sachet pitted green olives
  • 50g capers, drained
  • ½ small red onion, thinly sliced
  • 100g feta cheese
  • 2 Tbsp (30ml) fresh chopped dill

Method:

  • In a bowl, mix the olive oil, yoghurt, garlic, lemon juice and zest, dried herbs and a big pinch of salt and pepper together.
  • Add the chicken thighs and mix well, massaging the marinade into the chicken.
  • Allow to marinate for a minimum of 6 hours, ideally overnight.
  • Heat the grill to a medium heat. Grill the chicken thighs until slightly charred and cooked through about 15 minutes.
  • Baste with some of the marinade halfway through cooking.
  • Prepare the salad: Simmer the potatoes in salted water until tender, and a fork can pierce through. About 20 minutes. Strain and allow to cool.
  • To make the dressing, whisk together the olive oil, red wine vinegar, garlic, oregano and basil together. Season with a pinch of salt and pepper.
  • Once the potatoes are cool enough to handle, slice in half or threes, depending on their size and place in a large bowl.
  • Halve the olives and add to the bowl with the potatoes, along with the capers, red onion, crumbled feta cheese and dill.
  • Add the dressing and toss.
  • Serve with the grilled chicken on the side.