INGREDIENTS:
For the Chicken:
- 2 lemons, juiced
- ½ cup olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless, skinless chicken thighs
For the Salad:
- Fresh parsley, torn
- ½ cup cherry tomatoes, halves
- crumbled feta cheese
- ½ cup cucumber, halved and thinly sliced
- pickled red onions
Lemon Oregano Vinaigrette:
- 1 lemon, juiced
- 2 teaspoons champagne vinegar
- 1/3 cup olive oil
- 2 cloves garlic, minced
- ½ shallot, minced
- kosher salt to taste
- fresh oregano
INSTRUCTIONS:
- In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
- Pre-heat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
- Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
- Transfer the chicken to a large bowl and toss to with the salad ingredients and serve with the Lemon Oregano Vinaigrette
Source: What's Gaby Cooking
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