How to prepare Greek Chicken With Cucumber-Feta Salad

Greek Chicken With Cucumber-Feta Salad

TIME : 30 Minutes 

With chicken souvlaki, Greek salad, and tzatziki, this dinner has the flavors of a Greek combination plate but is simplified for the home cook. Boneless chicken thighs are covered with herby, garlicky yogurt before being seared until the insides are soft and the outsides are crusty and caramelized. To make tomatoes and cucumbers taste their most vibrant, extra yogurt is added after they have had time to drain with salt. Feel free to add other components of Greek salad or tzatziki, such as romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion, in addition to feta and olives, which lend saline bits to the creamy, crunchy salad. Eat with toasted pita or lemon potatoes.

INGREDIENTS

Yield:

4 servings

1½cups plain Greek yogurt

3garlic cloves, finely grated

Kosher salt (Diamond Crystal)

Black pepper

1teaspoon dried oregano or mint

2pounds boneless, skinless chicken thighs, patted dry

1½pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)

1pound ripe tomatoes

2tablespoons extra-virgin olive oil, plus more as needed

4ounces feta, crumbled (about ¾ cup)

½cup Kalamata olives, pitted and halved

PREPARATION

Step 1

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer ½ cup of the yogurt to a medium bowl and reserve for Step 5.

Step 2

Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1½ teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.

Step 3

Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.

Step 4

In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)

Step 5

To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

TIP

To grill the chicken: Heat a grill to medium and clean and grease the grates. Grill the chicken over direct heat until it's well browned and releases from the grates, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. (For a gas grill, close the lid between flips.)