A simple way to cook chicken thighs with the flavours of summer holidays. Serving suggestions in the notes for your own Greek-inspired mezze.
- 1 tbsp Greek olive oil
- 2 cloves garlic, minced
- 1 tsp dried dill (or 1 tbsp fresh)
- 1/2 tsp dried oregano
- 1 tbsp fresh parsley, finely chopped
- Zest and juice of one lemon
- 1/2 tsp red chilli flakes (totally optional)
- 1/2 tsp sea salt (
- 1/2 tsp black pepper
- 500 g skinless, boneless chicken thigh fillets
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Start by mixing all the ingredients together and rubbing it well into the chicken. Allow to marinade for at least 10 minutes, up to one hour in the fridge. If marinading overnight, leave the lemon juice out until 10 minutes before you want to cook the chicken.
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Preheat a griddle pan on high heat. Lay each chicken thigh out flat on the hot pan and cook for 5 minutes without moving it. Flip over and do the other side. Check to see the chicken is cooked all the way through (it should reach 75˚C in the thickest part and be opaque/white when cut into). If not, cook for a few more minutes.
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Pile onto a plate and allow to rest for a couple of minutes before serving.
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Serve with freshly toasted pitta, tzatziki, Greek salad, hummus, fava bean dip or crumbled feta as liked. And oh - a bottle of sriracha if I'm eating with you ;)
Serving Suggestions
- Make your own tzatziki by grating half a cucumber into a cling tea towel and wringing it out to remove most of the moist. Mix into 100g of very thick, strained Greek yogurt along with 1 clove of garlic, minced, 1 tsp dried dill, a fat pinch of salt and 1 tbsp fresh parsley, finely chopped.
- Greek salad - steep a small red onion which has been finely sliced in 1 tbsp red wine or cider vinegar, 1/2 tsp dried oregano and 1 tbsp Greek olive oil. Chop a couple of plump and ripe tomatoes, half a cucumber and crumble half a block of feta. Mix everything, including the juices from the onion together and stir in a handful of your favourite olives.
- Check out my hummus recipes here. Or strain some Greek yogurt for an hour in the fridge (in a kitchen roll sieve suspended over a bowl) then drizzle with a little of olive oil. Or crumble some extra feta and again, drizzle with your best Greek olive oil.
- Freshly toasted and split pittas to stuff your chicken and preferred selection of salads and sides as above!