Introduction to Greek Chicken & Salsa
This easy meal requires no complicated cooking methods or weird ingredients! Here’s a step-by-step guide to making the juiciest grilled chicken ever.
Preparing the Chicken
Start by placing the chicken breasts on a cutting board, then carefully cut them in half horizontally (parallel to the cutting board). Act as though you’re butterflying the breasts, but slice all the way through so that each chicken breast becomes two thinner chicken cutlets.
Note: Do not skip this step. Without slicing, your chicken will be too thick to cook properly, leading to overcooked edges and raw insides.
Marinating the Chicken
Combine olive oil, parsley, lemon juice, garlic, and spices in a shallow bowl or plastic bag. Add in the chicken, then chill for at least one hour. You can marinate the chicken up to 24 hours, but don’t let it sit in the marinade longer than that or you’ll have mushy chicken.
Grilling the Chicken
Heat a grill (or grill pan) to medium heat, approximately 375 degrees F. Take the chicken out of the marinade, shaking off excess, and place it on the grill. Cook for 4-5 minutes on each side. When the meat registers 165 degrees F with a meat thermometer, it’s safe to remove.
Making the Salsa
Combine the chopped veggies, remaining herbs, lemon juice, and olive oil in a small bowl and toss to coat. Add the cucumber salsa alongside or on top of the grilled chicken and serve!
