Garlic Herb Grilled Chicken and Orzo
A quick and easy dinner featuring juicy grilled chicken thighs marinated in garlic and herbs, paired with a refreshing orzo salad.
Ingredients
For the Marinade
- 3 lbs boneless, skinless chicken thighs Best when marinated for longer
- 1/2 cup olive oil Generous amount for marinating and vinaigrette
- 1/4 cup fresh lemon juice Adds zest to the marinade
- 4 cloves garlic, minced Freshly minced garlic enhances flavor
- 1 tbsp dried oregano Provides aromatic flavor
- 1 tsp kosher salt Seasoning for the marinade
- 1/2 tsp cracked black pepper For added spice
For the Orzo Salad
- 16 oz orzo pasta Cook until al dente
- 1 cup English cucumber, diced Adds crunch and freshness
- 1 cup cherry tomatoes, halved Sweet and flavorful addition
- 1/2 cup red onion, finely diced Provides a bit of sharpness
- 1/2 cup crumbled feta cheese Creamy feta balances the salad
- 1/4 cup fresh parsley, chopped Brightens the dish
- 1/4 cup fresh mint, chopped Adds refreshing notes
For the Vinaigrette
- 1/3 cup olive oil For mixing with the salad
- 2 tbsp red wine vinegar Provides tanginess
- 1 tsp Dijon mustard For flavor depth
- 1 clove garlic, grated Boosts dressing flavor
- 1/2 tsp honey Balances acidity
Instructions
Preparation
- In a mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and cracked black pepper.
- Coat the chicken thighs thoroughly with the marinade and refrigerate for at least four hours.
Cooking the Orzo
- Bring a large pot of salted water to a boil and add the orzo.
- Cook until al dente, then drain and rinse with cold water.
Making the Salad
- In a large bowl, combine the orzo, diced cucumber, halved cherry tomatoes, diced red onion, feta, parsley, and mint.
- Toss gently to mix.
Making the Vinaigrette
- In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, grated garlic, and honey until emulsified.
- Pour half over the orzo salad and toss again. Reserve the remaining for serving.
Grilling the Chicken
- Preheat the grill to medium-high heat and grill the marinated chicken thighs for 5-7 minutes per side until cooked through.
Serving
- Allow grilled chicken to rest for 10 minutes before slicing and serving with the orzo salad.
Notes
Consider serving with crusty bread. Use fresh herbs for maximum flavor.