Are you looking for an easy summer dinner recipe? Well, fire up the grill and get ready to make this delicious meal!
Do you find yourself grilling more in the Summer months than any other? We do grill year round but you can find me prepping platters of meats and veggies more nights in the summer than any other season. An easy summer dinner on the grill is ready in no time. I like how it does not heat up the kitchen and it always seems like an easier clean-up!
Food, Friends & Fellowship
Years ago we were visiting friends and staying for dinner. They whipped up the most delicious meal. I kept going back for more. We had to have the recipe! I have made this dish every summer since. It really is perfect for serving company but I have also made it for just the four of us and the leftovers are yummy too! All of the ingredients together will have you dining by the Mediterranean in Greece! Wouldn’t that be nice!?
This recipe has been adapted from Bobby Flay’s Butterflied Chicken Greek Style. The modifications on the recipe are based on my friend’s recommendations. They simply save time. My Dad has made the recipe linked above and it was just as delicious. I often prep this meal ahead of time so I have more time to visit with our company. By marinating the chicken the night before, slicing the veggies in the morning (except for the tomatoes – tip: never refrigerate tomatoes) and even pre-cooking the grains and just reheating in the microwave you will have more time to spend with your sweet family and friends. Don’t forget to serve with your favorite white wine!
I would love for you to share your favorite easy summer dinner! If you decide to make this dish please comment below and let me know how you liked it! Kalí órexi!
Grilled Greek Chicken Platter
Ingredients
6 Chicken Breasts, patted dry
Kosher salt and freshly ground black pepper
Your favorite Chicken Marinade (I like to use the salad dressing packets from Simply Organic.)
Extra Virigin Olive Oil
6 plum tomatoes, halved
3 lemons, cut in 1/2
1 red onion, skin on, cut into 1/2-inch thick rounds
2-3 Red and Yellow and Orange Bell Peppers (whatever is available) cut into thick slices
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 to 3/4 cup extra virgin olive oil
2 to 3 tablespoons chopped oregano leaves
1 English cucumbers, sliced
1/2 cup kalamata olives, pitted
6 ounces feta, crumbled
1/4 cup basil leaves
1/4 cup Greek whole milk yogurt (We like to use Fage)
Quinoa or Rice (Cooked according to package directions)
Pita Bread sliced in half
Directions
- Remove the chicken and pat dry.
- Place 2-3 pieces of chicken between two pieces of wax paper or in a ziplock bag. Pound the chicken breasts gently with a rolling pin or a meat pounder until they are uniformly 1/2 inch thick. Continue until you have done all of the chicken.
- Prep the marinade you are using and place in a ziplock bag or glass dish. Add the chicken and cover with plastic wrap if using a dish. You can marinade for at least one hour or overnight.
- Preheat your grill to medium.
- Remove the chicken from the marinade. Place on the grill. Close the lid and cook the chicken for 4 to 5 minutes. Turn the chicken breasts. Cook an additional 4 to 5 minutes. When done, the chicken should feel firm. It should look opaque, and a instant-read thermometer inserted into the chicken registers 165 degrees Fahrenheit. Remove from the grill and let rest before slicing.
- While the chicken is cooking, brush tomatoes, lemons, onion slices and bell pepper slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, bell peppers and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
- Wrap the pita bread in aluminum foil and set on the grill to warm.
- Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
- To serve, slice the chicken breasts and arrange in a large shallow serving bowl or platter. Arrange the tomatoes, onions, bell peppers, cucumber slices and all but one of the lemon halves over and around the chicken. Scatter the olives and feta cheese over, then drizzle with the vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.
- Serve with desired grain and pita bread.
