Grilled Chicken with Cucumber Feta Salsa

by Courtney Rappe

Grilled Chicken with Cucumber Feta Salsa

To save time, ask your butcher to cut your chicken for you. We love pairing this dish with a fresh green salad and pita bread.


Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 servings

Salsa:
¾ cup diced cucumber
½ cup crumbled feta cheese
½ cup diced red onion
2 tablespoons lemon juice
2 tablespoons chopped fresh mint

Chicken:
2 teaspoons olive oil
1½ tablespoons Fire & Flavor Chicken Rub
1 (4 pound) chicken, backbone removed and cut into 8 pieces
Lemon wedges to serve

FIRST  Place cucumbers on a plate lined with a paper towel. Sprinkle lightly with salt and let sit for 10 minutes to release water. Combine cucumbers, feta, onion, lemon juice, and mint in a medium bowl. Season with freshly ground black pepper and refrigerate while chicken cooks.

NEXT  Preheat grill to medium heat, about 350°F. Rub chicken with oil and sprinkle evenly with Chicken Rub. Grill chicken, skin side down, turning occasionally, until cooked though, about 30 minutes. Move chicken to cooler side of grill, as needed, to prevent skin from burning. Meat thermometer inserted in thickest part of meat should register 165°F.

LAST  Let grilled chicken rest for 10 minutes before serving. Squeeze with fresh lemon and serve with Cucumber Feta Salsa.


This entry was posted in Chicken

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