Grilled Chicken with Tomato-Cucumber Salad
- Prep Time: 15
- Cook Time: 14
- Total Time: 29 minutes
- Yield: 4 1x
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1 McCormick Grill Mates Garlic, Herb, and Wine marinade packet
- 1/4 c olive oil
- 1/4 c water
- 1 T balsamic vinegar
- Lemon wedges, for serving, optional
For the Tomato-Cucumber Salad:
- 1 cucumber, peeled and sliced into rounds
- 1 1/2 c grape tomatoes, sliced in half lengthwise
- 1/4 red onion, sliced into strips
- 1 garlic clove, minced
- 2 T olive oil
- 2 tsp red wine vinegar
- 1/4 tsp dried oregano
- 5-7 fresh mint leaves, roughly chopped
- salt and pepper, to taste
For the Farro:
- 2 c cooked Farro
- 1 T ghee
- Salt and pepper, to taste
Instructions
- Add marinade packet, oil, water, and vinegar to a large mixing bowl and toss to combine. Add chicken thighs and toss in marinade. Cover and marinate in the fridge for 30 minutes-2 hours.
- Preheat grill to 400 degrees and remove chicken from fridge to bring to room temperature.
- While grill is preheating, cook your Farro per instructions on package, toss with ghee, salt and pepper; set aside.
- Prep your tomato-cucumber salad by adding all ingredients to a large mixing bowl. Toss to combine, transfer to fridge until ready to serve.
- Grease the grill grates with cooking oil, and then add chicken to pre-heated grill and cook for 7 minutes. Baste with any remaining marinade, flip, and cook an additional 5-6 minutes, or until internal temperature is at least 165 degrees. (Timing all depends on size of your chicken and grill). When finished, wrap in foil and let rest for 5-10 minutes.
- Serve grilled chicken with tomato-cucumber salad, cooked Farro, and lemon wedges.
- ENJOY!!
