Fiery Mediterranean Chicken With Cucumber Salad (Printable version)
Spicy grilled chicken meets cool cucumber salad in this vibrant Mediterranean dish ready in 45 minutes.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves minced
05 - 1 ½ teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried oregano
08 - 1 teaspoon crushed red pepper flakes
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ Cucumber Salad
11 - 1 large cucumber diced
12 - 1 cup cherry tomatoes halved
13 - ¼ red onion thinly sliced
14 - ¼ cup Kalamata olives pitted and sliced
15 - 2 tablespoons fresh parsley chopped
16 - 2 tablespoons extra-virgin olive oil
17 - 1 tablespoon red wine vinegar
18 - Salt and black pepper to taste
→ Garnish
19 - Lemon wedges
20 - Additional fresh parsley
# Directions:
01 - Combine olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper in a large bowl. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for deeper flavor penetration.
02 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing to retain juices.
03 - Combine diced cucumber, cherry tomatoes, red onion, Kalamata olives, and fresh parsley in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar. Toss gently to combine and season with salt and black pepper to taste.
04 - Slice rested chicken against the grain. Arrange over or alongside the cucumber salad. Garnish with fresh lemon wedges and additional parsley if desired. Serve immediately while chicken is still warm.
# Expert advice:
01 -
- The spicy marinade creates a beautiful char that makes you look like a grill master
- The cool cucumber salad cuts through the heat like a refreshing breeze
02 -
- Letting the chicken rest after grilling keeps all those juices inside instead of on your cutting board
- The salad can be made ahead but add the dressing right before serving so the vegetables stay crisp
03 -
- Pound the chicken breasts to even thickness so they cook at the same rate
- Make extra salad dressing because it keeps in the fridge for days