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
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.