# What You’ll Need:
→ 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 or 2 teaspoons dried
06 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
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
# Steps:
01 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
02 - Preheat grill or grill pan to medium-high heat for approximately 5-10 minutes until fully heated.
03 - Remove chicken from marinade, shaking off excess liquid. Grill chicken thighs for 6-8 minutes per side until juices run clear and internal temperature reaches 165°F.
04 - While chicken is grilling, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and Kalamata olives in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle with dried oregano, and season with salt and pepper. Toss gently to combine.
05 - Remove grilled chicken from heat and let rest for 5 minutes. Serve chicken thighs alongside Greek salad.
