Greek Grilled Chicken With Orzo Salad - cooking recipe

Ingredients

For the Chicken
6 garlic cloves, minced
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1/2 cup olive oil, extra virgin
2 tablespoons fresh oregano, chopped
8 boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
For the Orzo Salad
8 ounces orzo pasta
2 large tomatoes, seeded and diced
6 scallions, sliced
6 ounces feta cheese, crumbled
2 tablespoons fresh oregano, minced
1/3 cup olive oil
3 tablespoons fresh lemon juice
salt and pepper

Preparation

For the Chicken:.
Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
While the chicken is marinating prepare the orzo salad (see below).
When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
For the Orzo Salad:.
Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
To Serve.
Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.