# What You'll Need:
→ For the Chicken
01 - 8 boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh oregano, chopped or 2 teaspoons dried
06 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ For the Greek Salad
09 - 2 large ripe tomatoes, cut into wedges
10 - 1 large cucumber, peeled and sliced
11 - 1 small red onion, thinly sliced
12 - 1 green bell pepper, sliced
13 - 3.5 ounces feta cheese, cut into cubes
14 - ½ cup Kalamata olives, pitted
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
# Directions:
01 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and black pepper until well combined.
02 - Add chicken thighs to the marinade, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight for maximum flavor development.
03 - Preheat grill or grill pan to medium-high heat, allowing it to reach optimal temperature for searing the chicken.
04 - Remove chicken from marinade, shaking off excess liquid. Grill thighs for 6 to 8 minutes per side until juices run clear and internal temperature reaches 165°F when measured with a meat thermometer.
05 - While chicken is grilling, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and Kalamata olives in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle with dried oregano, and season with salt and pepper. Toss gently to combine.
06 - Remove grilled chicken from heat and allow to rest for 5 minutes to retain juices. Serve alongside the prepared Greek salad.
