Best 4 30 Minute Grilled Chicken Thighs With Watermelon And Feta Salad Recipes

GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD

Grilled Chicken Thighs with Israeli Couscous Salad image

There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 tablespoon dried oregano
6 large bone-in, skin-on chicken thighs (about 2 pounds)
3 large cloves garlic, grated
2 lemons
Kosher salt and freshly ground black pepper
Couscous:
1/3 cup sliced almonds
1/4 cup extra-virgin olive oil
2 cups Israeli couscous
2 teaspoons minced ginger
2 large cloves garlic, grated
1/4 cup golden raisins
2/3 cup crumbled feta
1/3 cup pitted kalamata olives, halved
1/3 cup roughly chopped fresh parsley

Steps:

For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
Prepare a grill for medium-high heat.
For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
Divide the couscous and chicken thighs among 6 plates and serve immediately.
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30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD

30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad image

A few time-saving techniques make a complete grilled chicken dinner doable in under a half hour: Grating the garlic is faster than chopping it with a knife, and adds more garlicky flavor to the dish. Massaging the marinade into the chicken works its flavors into the meat, cutting down on marinating time. And you can make the sweet-and-savory watermelon salad while the chicken marinates.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 large garlic cloves, 4 grated, 1 whole
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
Zest and juice of 2 lemons
1 tablespoon dried oregano
4 large bone-in, skin-on chicken thighs (about 2 pounds)
1/2 medium watermelon (about 3 pounds)
1 garden cucumber, peeled (8 ounces)
One 4-ounce block feta
1/2 cup pitted kalamata olives
Kosher salt and freshly ground black pepper
1/2 baguette, halved length-wise
1/2 cup fresh mint leaves, torn into large pieces

Steps:

Prepare a grill for medium heat.
Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.

MARINATED GRILLED CHICKEN WITH WATERMELON SALSA

Marinated Grilled Chicken With Watermelon Salsa image

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.

Provided by Cookin-jo

Categories Chicken Breast

Time 25m

Yield 4 chcken breasts, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
1 tablespoon olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
2 cups watermelon, in 1/2 inch dice
1 cup mango, in 1/2 inch dice (or canned peaches)
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

Steps:

Combine first 6 ingredients in a zipper bag and mix.
Add chicken, seal, and smoosh around to coat.
Refrigerate 4 hours, turning occasionally.
Combine salsa ingredients and stir.
Plate chicken on pre-heated grill coated with cooking spray.
Grill 5 minutes on each side, less for thighs, or until cooked through.
Serve with salsa.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.