GREEK BBQ CHICKEN WITH A POTATO, OLIVE AND FETA SALAD
Escape to the Mediterranean with a burst of flavours.
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Cooking tools:
- Grill
- Microplane
- Pastry brush
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Plate
Ingredients
- 1 Tbsp (15ml) olive oil
- 1/3 cup (80ml) plain full-fat yogurt
- 3 cloves garlic, minced
- 1/3 cup (80ml) lemon juice
- Zest of 1 lemon
- 1 Tbsp (15ml) dried oregano
- 1 Tbsp (15ml) dried basil
- 1 tsp (5ml) salt
- Ground black pepper
- 4 chicken thighs
- 500g baby potatoes
- 3 Tbsp (45ml) olive oil
- 3 Tbsp (45ml) red wine vinegar
- 1 clove garlic, minced
- 1 tsp (5ml) dried oregano
- 1 tsp (5ml) dried basil
- 200g sachet pitted green olives
- 50g capers, drained
- ½ small red onion, thinly sliced
- 100g feta cheese
- 2 Tbsp (30ml) fresh chopped dill
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