Greetings, fellow food enthusiasts!
I’m absolutely thrilled to share today’s recipe with you all – Zesty Lemon and Herb Grilled Chicken Thighs with a Mediterranean Quinoa Salad. It’s a perfect dish for summer, though I find myself craving these zesty flavors all year round. As a firm believer in the magic of homemade meals, this recipe brings a burst of sunshine and freshness to your dining table.
### The Inspiration
Being from the UK, we often dream of sun-drenched Mediterranean coasts, and what better way to bring those dreams to life than through food? I’ve always been enchanted by the flavors of the Mediterranean – the bright, fresh herbs, citrus, and vibrant vegetables make each meal feel like a mini vacation. This dish captures that essence perfectly, offering a harmonious blend of zesty, herby goodness with succulent chicken thighs and a crisp, refreshing salad.
### The Star Ingredients
Lemon is undoubtedly the hero here, lending an irresistible tang to the chicken and a refreshing twist to the quinoa salad. Fresh herbs like rosemary, thyme, and parsley elevate the flavors, making every bite aromatic and delightful. The quinoa salad, packed with cherry tomatoes, cucumber, red onion, olives, and feta cheese, is a colorful and nutritious accompaniment that complements the grilled chicken beautifully.
### The Process
Let’s dive into the recipe! Here’s what you’ll need in terms of ingredients and how to put it all together.
**Ingredients:**
**For the Zesty Lemon and Herb Grilled Chicken Thighs:**
– 6 boneless, skinless chicken thighs
– 1/4 cup olive oil
– 2 tbsp lemon juice (about 1 lemon)
– 1 tbsp lemon zest
– 3 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp dried oregano
– 1 tsp sea salt
– 1/2 tsp black pepper
**For the Mediterranean Quinoa Salad:**
– 1 cup quinoa, rinsed
– 2 cups water or chicken broth
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– 1/2 red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and sliced
– 1/4 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 3 tbsp olive oil
– 2 tbsp lemon juice (about 1 lemon)
– 1 tsp lemon zest
– 1 clove garlic, minced
– 1/2 tsp sea salt
– 1/4 tsp black pepper
**Method:**
1. **Prepare the Chicken Marinade:**
– In a large bowl, combine 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 3 minced garlic cloves, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Mix well.
2. **Marinate the Chicken:**
– Add the 6 boneless, skinless chicken thighs to the marinade bowl, ensuring each thigh is well coated.
– Cover and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
3. **Cook the Quinoa:**
– In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water or chicken broth.
– Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the quinoa is cooked and water is absorbed.
– Fluff the cooked quinoa with a fork and let it cool.
4. **Prepare the Mediterranean Quinoa Salad:**
– In a large mixing bowl, combine the cooked and cooled quinoa, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/2 finely chopped red onion, 1/4 cup pitted and sliced Kalamata olives, 1/4 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint.
5. **Make the Salad Dressing:**
– In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper.
– Pour the dressing over the salad and toss until well combined. Set aside.
6. **Grill the Chicken:**
– Preheat your grill to medium-high heat (about 200°C / 400°F).
– Grill the marinated chicken thighs for 5-7 minutes per side, or until fully cooked and a meat thermometer reads an internal temperature of 74°C (165°F).
7. **Serve:**
– Plate the grilled chicken thighs alongside the Mediterranean quinoa salad.
– Garnish with additional fresh herbs if desired and serve immediately.
### A Few Final Thoughts
One of the best parts about this recipe is its versatility. Don’t have a grill? No problem! You can easily bake the chicken thighs in the oven at 200°C (400°F) for about 25-30 minutes, or until the chicken is cooked through. The quinoa salad is also incredibly adaptable – feel free to throw in any veggies you have on hand or make it a vegetarian main by adding chickpeas.
I hope this dish brings a bit of Mediterranean sunshine to your table and adds a fresh and vibrant touch to your week. Happy cooking, and as always, let me know how it turns out in the comments!
Till next time, happy feasting!
Al
Ingredients
**For the Zesty Lemon and Herb Grilled Chicken Thighs:**
– 6 boneless, skinless chicken thighs
– 1/4 cup olive oil
– 2 tbsp lemon juice (about 1 lemon)
– 1 tbsp lemon zest
– 3 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp dried oregano
– 1 tsp sea salt
– 1/2 tsp black pepper
**For the Mediterranean Quinoa Salad:**
– 1 cup quinoa, rinsed
– 2 cups water or chicken broth
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– 1/2 red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and sliced
– 1/4 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 3 tbsp olive oil
– 2 tbsp lemon juice (about 1 lemon)
– 1 tsp lemon zest
– 1 clove garlic, minced
– 1/2 tsp sea salt
– 1/4 tsp black pepper
Method
**Method:**
1. **Prepare the Chicken Marinade:**
– In a large bowl, combine 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 3 minced garlic cloves, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Mix well.
2. **Marinate the Chicken:**
– Add the 6 boneless, skinless chicken thighs to the marinade bowl, ensuring each thigh is well coated.
– Cover and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
3. **Cook the Quinoa:**
– In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water or chicken broth.
– Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the quinoa is cooked and water is absorbed.
– Fluff the cooked quinoa with a fork and let it cool.
4. **Prepare the Mediterranean Quinoa Salad:**
– In a large mixing bowl, combine the cooked and cooled quinoa, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/2 finely chopped red onion, 1/4 cup pitted and sliced Kalamata olives, 1/4 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint.
5. **Make the Salad Dressing:**
– In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper.
– Pour the dressing over the salad and toss until well combined. Set aside.
6. **Grill the Chicken:**
– Preheat your grill to medium-high heat (about 200°C / 400°F).
– Grill the marinated chicken thighs for 5-7 minutes per side, or until fully cooked and a meat thermometer reads an internal temperature of 74°C (165°F).
7. **Serve:**
– Plate the grilled chicken thighs alongside the Mediterranean quinoa salad.
– Garnish with additional fresh herbs if desired and serve immediately.
