30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD
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
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.
GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
- Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
- Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
- Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
- Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.
Nutrition Facts : Calories 310, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams
CHICKEN SALAD WITH WATERMELON AND PEACHES
I know the recipe sounds strange but it is really very good. This one was found in Costco Connection July 2011 and is a great way to use seasonal fruit to make a delicious meal. You can either use poached chicken breasts or use diced rotisserie chicken.
Provided by PaulaG
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the chicken, yogurt, mayonnaise, dill and lemon juice. Season to taste with salt and pepper.
- Before serving gently mix in diced peaches and melon. Serve over mixed greens.
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
MARINATED GRILLED CHICKEN WITH WATERMELON SALSA
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
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.
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