2 lbs. ROSIE┬« Organic Boneless Skinless Chicken Thighs
1/2 cup Greek yogurt
2 tbsp. olive oil
1 clove minced garlic
2 tsp. chopped fresh oregano
1 oz. fresh-squeezed lemon juice
  salt and pepper
1/2 head of romaine lettuce, washed and chopped
1/2  red pepper, diced into 1/2 inch pieces
1/2 cup kalamata olive, pitted and halved
1 cup grape tomatoes, halved
1/2  English cucumber, seeded, diced into 1/2 inch pieces
1/2 cup crumbled feta cheese
1/4  cucumber, peel and seeded
1/4 cup sour cream
1/4 cup Greek yogurt
1 clove garlic minced
1 tbsp. honey
2 tbsp. olive oil
1 tbsp. chopped fresh dill
1/4 cup lemon juice
  salt and pepper


1 In a medium bowl, add the yogurt, garlic, lemon juice, olive oil, oregano, salt, and pepper. Add the chicken and coat thoroughly, cover in plastic and refrigerate 1-3 hours.
2 Grate the cucumber with a fine grater into a small bowl. Add all other ingredients and mix until smooth.
3 With grill brush, clean grill grates then season with oil. Preheat grill to medium-high. Once the grill is hot, place marinated thighs onto grate Grill on direct heat for 25-30 minutes turning every 5-7 minutes. Grill until the internal temperature of the chicken reaches 165┬░.
4 When finished, let it rest for 5 minutes and cut into thin strips.

The yogurt in the marinade helps tenderize the chicken and draw the flavor into the thighs. You can also make this as a wrap or sandwich by adding your favorite pita bread or naan bread. The herbs and freshness of the salad pairs perfectly with a chilled glass of Sonoma Coast Sauvignon Blanc.


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