This dish brings back the grandeur that was Greece. This is a quick and easy way to make a classic Greek entrée by cooking on an outdoor barbecue or indoor grill.
This recipe takes about 45 minutes from start to finish, including 30 minutes of marinating time. It's made with Early California Large Pitted California Ripe Olives. The recipe here serves 4 people, but it can be easily expanded to serve more.
You will need the following ingredients:
For the Vinaigrette
2 tbl - lemon juice—fresh is better
1/2 cup - extra virgin olive oil
1/2 tsp - kosher salt
1/8 tsp - ground black pepper
1/2 tsp - dried oregano
1/2 tsp - dried thyme
1/2 cup - red onions, sliced thin
One 6.0 oz. can of Early California Large Pitted California Ripe Olives
For the Chicken Marinade
2 tbl - lemon juice - fresh is always better when available
1/4 cup - extra virgin olive oil
2 tsp - kosher salt
1/2 tsp - ground black pepper
4-boneless, skinless chicken breasts
For the Garnish
1/2 cup - Italian flat parsley leaves
To make the Vinaigrette whisk together the lemon juice, olive oil, salt, pepper, oregano and thyme. Add the onions and the black olives and let stand for at least 30 minutes before using.
To marinate the chicken combine the lemon juice, olive oil, salt and pepper. Pour over the chicken breasts. Turn each breast to coat completely. Let the chicken marinate for 30 minutes.
Remove the chicken from the marinade. Be sure to discard the remaining marinade.
Grill the chicken until it is cooked through… 165º F if you're using a thermometer, or until juices run clear when sliced with a knife.
Remove the chicken from grill and let it rest for 10 minutes. Cut the chicken breasts in half diagonally and gently toss in the vinaigrette. Arrange the breasts on a serving plate and pour some of the remaining vinaigrette including the black olives over the top.
Garnish with the parsley leaves. And serve this full-flavored chicken dish immediately.