# Ingredient List:
→ For the Chicken
01 - 8 boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh oregano, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ For the Greek Salad
09 - 2 large ripe tomatoes, cut into wedges
10 - 1 large cucumber, peeled and sliced
11 - 1 small red onion, thinly sliced
12 - 1 green bell pepper, sliced
13 - 3.5 ounces feta cheese, cut into cubes
14 - ½ cup Kalamata olives, pitted
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon dried oregano
18 - Salt and pepper, to taste
# How-To Steps:
01 - In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper. Add chicken thighs, toss to coat evenly, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
02 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, shaking off excess liquid.
03 - Grill chicken thighs for 6 to 8 minutes per side, or until juices run clear and the internal temperature reaches 165°F.
04 - While the chicken is grilling, combine tomatoes, cucumber, red onion, green bell pepper, feta, and olives in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Toss gently to combine.
05 - Allow grilled chicken to rest for 5 minutes. Serve alongside the Greek salad.
