Greek Chicken on the Grill is one of the many dishes that we like to cook on fire in the summer. This particular dish is one that I like on those days where the temperatures are really high, as both the chicken and the mint lemon dressing are so refreshing. It takes me back to wonderful hot evenings, spent in Greece with friends, laughing and sharing food. Sometimes I would add my non Greek touch, which is where the lemon mint comes in. This with met with delight by the Greeks, who enjoyed the cooling lift that this dressing gives. It sits alongside oregano so well and cuts through the ubiquitous Kalamata olive oil.
Assyritiko is like smashing through an elderflower bush on a warm summers day. The flavor pairs so well with the elements of Greek food – oregano, lemon and olive oil! It is very enjoyable with this Greek Chicken on the Grill!!
12 boneless, skinless chicken thighs
For the marinade
4 tbsp olive oil
2 tsp dried oregano
1 tsp fresh mint
1 tsp ground cumin
1 tsp coriander
1 tsp sweet paprika
½ tsp ground cinnamon
zest and juice 1 lemon
4 garlic cloves, crushed
Place the marinade ingredients into a large glass dish or a ziploc bag and mix well. Place the chicken thighs into the marinade and mix around to coat.
Leave overnight in the refrigerator or at least 2 hours.
Light the grill with the coals on one side, and place the chicken over the coals to sear each side, then move to the side of the grill away from the coals (not over the direct heat) and cook turning regularly, until a thermometer reaches 165F when inserted into the thickest part of the meat. Let rest for 10-20 minutes before serving.
Lemon & Mint Dressing
1 Cup / 250ml Fresh yoghurt
Small handful of fresh mint finely chopped
1 Lemon juice and zest
Sea salt to taste
Mix the ingredients together and refrigerate until needed
2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup (167ml) warm water , 110 degrees
1/2 cup (125ml) + 2 Tbsp milk , heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil , plus more for bowl
1 1/4 tsp salt
3 cups (420g) bread flour (can add up to 1/4 cup more flour as needed)
In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined.Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary).Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.Press dough down and divide dough into 6 – 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat.
Repeat process with remaining flatbread.