If you’re looking for something different to make for dinner I highly suggest you give this a try. I actually found the recipe for this marinade two years ago (I believe I found this on allrecipes.com but then tweaked a little) when we had been craving Greek food but weren’t willing to take a chance on the restaurant in town. I got the idea for grilling the feta from a friend of ours and the rice I just threw together on a whim. These three things just work really well together and remind me of the Greek food I love from the Auburn Cafe back in Michigan. The Captain and I love having this for dinner and we’re not just bias because everyone I have made this for loves it as well. You could always use this for pork as well and if you’d like, you can also serve some store bought Tzatziki alongside this as we sometimes do.
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1/8 cup white vinegar
- 1 tbs water
- 1-2 small cloves smashed garlic
- 1/2 tbs oregano
- 1 tbs dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbs maple syrup (which I prefer) or honey
- 1/2 tsp garlic powder
- 1/4 tsp onion powder (this is optional, but I quite like it)
Mix these ingredients together in a Ziploc bag, then add chicken breasts, eliminate air then seal and coat thoroughly. Refrigerate for at least 4 hours al though the longer the better (feel free to marinate overnight even) and then cook on a preheated grill. This makes enough marinade for 2 chicken breasts or 6 to 8 chicken tenderloin strips, but can easily be doubled. I like to butterfly my chicken breasts so as to allow them to soak up more flavor and cook more evenly and quickly. Sometimes I will also add a small amount of roughly chopped onion for extra flavor but this is optional.
Chicken Lemon Rice
- 1 cup white long grain rice, rinsed & drained thoroughly
- 2 cups chicken stock/broth cooled or room temperature
- 1-2 tbs of lemon juice (I like to use the freshly squeezed strained juice from half a lemon)
Add all of the ingredients to small saucepan and cover with lid. Bring to boil on high heat then turn down to low and let simmer for 12-13 minutes until all liquid is dissolved. Immediately remove from heat. You can also follow the directions provided on your bag of rice.
- aluminum foil
- feta cheese
- olive oil
- green olives
Slice feta cheese into individual portions, try for 2 inch by 2 inch by 4-5 inch chunks. Cut aluminum foil into 6 to 8 inch squares (depending on how big your feta portions are) and pour a small amount of olive oil onto each before adding a slice of feta. Lightly drizzle more olive oil over top of the feta until very well coated then top with a few slices of green olives before tightly wrapping the foil tightly around each piece of prepared feta. Place on grill (not directly over high heat/flames) until thoroughly warmed through and softened.
I hope my instructions were clear. If they weren’t I apologize but this is my first attempt at sharing a recipe that I do from memory. Anyhow, if you give this a try, be sure to let me know what you think of it. Enjoy! As always, thanks for reading and check back soon.