| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 2 servings |
Ingredients
- 1 (3-pound) chicken, washed, patted dry and butterflied
- Kosher salt and freshly ground black pepper
- Canola oil
- 6 plum tomatoes, halved
- 3 lemons, cut in 1/2
- 1 red onion, skin on, cut into 1/2-inch thick rounds
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 to 3/4 cup Greek olive oil
- 2 to 3 tablespoons chopped oregano leaves
- 1 English cucumbers, sliced
- 1/2 cup kalamata olives, pitted
- 6 ounces feta, crumbled
- 1/4 cup basil leaves
- 1/4 cup Greek whole milk yogurt
Instructions
- Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.
- Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting.
- While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
- Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
- To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.
Reviews
We made this recipe years ago after seeing it on his show and it was fantastic!
Go to recipe for quiet family dinner or a wild group of friends. I’ve made it dozens of times.
I’m shocked this recipe only has 4 reviews!
When “Grill it” was on the air, I watched all the episodes. I LOVED THAT SHOW!
Anyway, I found I had everything on hand to make this, so that’s what I did; that day.
Since then, I’d bet I’ve made this over 50 times. It is one of the few dishes that I go back to o er and o er again.
So easy, INCREDIBLY DELICIOUS and definitely company worthy! In fact, it is often requested by friends.
I love this recipe!
In fact, I’m about to go make it now!
Like the rest of the country, we are practicing social distancing. I just happen to have all of the I gradients needed for this on hand. It’s a beautiful Florida day and we’re out by the pool.
I have chicken… might as well “grill it”
Excellent, tasty grill recipe. Family always asks for it.
Very good. Make sure you keep an eye on the bbq
Love this. What a great combination of tastes. Am trying to do more Mediterranean food. Served this for company on a big platter. Beautiful presentation big taste. A keeper for sure. Thanks Bobby! Your recipes never disappoint!
Excellent, of course it always takes me about twice the amount of time to cook a dish than is posted but once finished it was very tasty.