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Butterflied Chicken Greek Style

Ingredients

  • 6 ounces feta, crumbled
  • ¼ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • ½ to ¾ cup Greek olive oil
  • 2 to 3 tablespoons chopped oregano leaves
  • 1 (3-pound) chicken, washed, patted dry and butterflied
  • Kosher salt and freshly ground black pepper
  • + 8 more ingredients
    • Canola oil
    • 6 plum tomatoes, halved
    • 3 lemons, cut in ½
    • 1 red onion, skin on, cut into ½-inch thick rounds
    • 1 English cucumbers, sliced
    • ½ cup kalamata olives, pitted
    • ¼ cup basil leaves
    • ¼ cup Greek whole milk yogurt

1. Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.

View full recipe at SpringPad

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