Butterflied Chicken Greek Style

Name: Butterflied Chicken Greek Style
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean, European, Greek
Ingredients: 59 milliliters basil leaves; 2 servings Canola oil; 1 kilograms chicken, washed, patted dry and butterflied; 2 Tbsps Dijon mustard; 1 English cucumbers, sliced; 170 grams feta, crumbled; 118 milliliters kalamata olives, pitted; 2 servings Kosher salt and freshly ground black pepper; 3 lemons, cut in 1/2; 118 milliliters Greek olive oil; 2 Tbsps chopped oregano leaves; 6 plum tomatoes, halved; 1 red onion, skin on, cut into 1/2-inch thick rounds; 59 milliliters red wine vinegar; 59 milliliters Greek whole milk yogurt

Butterflied Chicken Greek Style

Butterflied Chicken Greek Style might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 2507 calories, 148g of protein, and 196g of fat each. This recipe covers 68% of your daily requirements of vitamins and minerals. If you have kosher salt and pepper, canolan oil, wine vinegar, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert. It is a pricey recipe for fans of Mediterranean food. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and דל פחמימות, diet.

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.

Equipment you will use

Grill

Season chicken on both sides with salt and pepper, and drizzle well with canola oil.

Ingredients you will need

Salt And Pepper

Canola Oil

Whole Chicken

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Grill

Remove from the grill and let rest 10 minutes before cutting.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Tomato

Whole Chicken

Lemon

Onion

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Mustard

Oregano

Vinegar

Equipment you will use

Whisk

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.

Ingredients you will need

Fresh Basil