Marinated Chicken Thighs with Mediterranean Veggie Salad

Marinated Chicken Thighs with Mediterranean Veggie Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 18, 2018.

If the weather isn’t looking great, roast potatoes on an oven tray, at 220°C for about 25 minutes. Roast Mediterranean vegetables on a second oven tray for about 10 minutes, until tender. Cook chicken thighs in a large fry-pan for about 8 minutes, turning to ensure even cooking.


Ingredients

Marinated Chicken Thighs

  • 700g chicken thighs
  • 1 tablespoon Greek spice mix
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon olive oil

Grilled Potatoes

  • 800g potatoes, sliced 1cm
  • 1 tablespoon finely chopped rosemary

Mediterranean Veggie Salad

  • 1 punnet baby capsicums, cut in half lengthways
  • 2 courgettes, sliced 1cm on an angle
  • ½ bunch spring onions, sliced 5cm
  • 2 teaspoons Greek spice mix
  • ½ tablespoon vinegar (e.g. red wine, white wine)
  • ½ tablespoon olive oil
  • ½ tablespoon wholegrain mustard
  • ½ tablespoon honey

Feta Whip

  • 100g feta cheese
  • 3 tablespoons milk

To Serve

  • 1 pottle capers
  • ½ lemon, cut into wedges

Steps

  1. Preheat BBQ hot plate and grill to high. Bring a medium pot of salted water to the boil. Prepare salad veggies. Pat chicken dry, season with salt and add to a medium bowl with first measures of Greek spice mix, rosemary and oil. Toss to combine and set aside to marinade.
  2. Add potatoes to pot of boiling water and cook for about 8 minutes, until nearly tender. Drain well, return to pot and toss with second measure of rosemary and a drizzle of oil. Season well and set aside to BBQ.
  3. Combine all Mediterranean veggie salad ingredients in a medium bowl. Season well and set aside. Combine feta and milk in a small bowl and whip using fork until smooth. Set aside.
  4. Cook chicken, on grill, for about 5 minutes each side, or until cooked through. Set aside, covered, to rest.
  5. Cook veggies, on hot plate, for about 5 minutes, until tender. Turn often to ensure even cooking. Set aside and cover to keep warm. Cook potatoes, on hot plate, for 8-10 minutes, until golden, adding a drizzle of oil as needed. Turn often to ensure even cooking. Season to taste.
  6. To serve, place grilled potatoes onto a platter and top with chicken and Mediterranean vegetables. Drizzle over feta whip, sprinkle with capers and squeeze over lemon.