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Grilled Greek Chicken

The Goods
  • 1/4 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1/2 cucumber that has been peeled, quartered and sliced
  • 1/2 cup quartered grape tomatoes
  • 1/4 cup kalamata olives, halved
  • 1/4 cup crumbled feta cheese

Tasty marinade doubles as a salad dressing for the classic Greek salad ingredients that are served with the grilled chicken.

Yield:
4 servings
Prep Time:
20 min
Grill Time:
10 to 12 minutes
Marinate Time:
30 minutes
Total Time:
1 h 2 min
Make Good is Easy

Combine oil, vinegar, parsley, oregano, Italian seasoning, garlic powder, salt and pepper in a small bowl.  Reserve 2 tablespoons for the topping.  Place chicken in 1-gallon resealable plastic freezer bag and add marinade, turning to coat.  Refrigerate and marinate at least 30 minutes.

While chicken is marinating, combine cucumber, tomatoes, olives and feta cheese in a bowl with the reserved 2 tablespoons marinade.  Refrigerate until ready to serve.

Remove chicken from marinade and discard any remaining marinade. Grill over direct high heat for 8 to 10 minutes, turning once.  Remove to platter and top with Greek topping.

 

Enjoy!

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