30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad

4.50 (24)
⏱ 15 mins 🍽 Serves 4 🌶 mediterranean 🏷 Olive

This Mediterranean dish combines succulent grilled chicken thighs with a bright and refreshing salad. The chicken is marinated in a garlic, lemon, and oregano mixture before being cooked on the grill. The salad features cubes of sweet watermelon, crisp cucumber, salty feta cheese, and Kalamata olives, all tossed with fresh mint. Grilled garlic bread completes this quick and flavourful lunch, perfect for serving four people.

30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad

Ingredients

  • 5 large garlic cloves, 4 grated, 1 whole
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
  • Zest and juice of 2 lemons
  • 1 tablespoon dried oregano
  • 4 large bone-in, skin-on chicken thighs (about 2 pounds)
  • 1/2 of a medium watermelon (about 3 pounds)
  • 1 garden cucumber, peeled (8 ounces)
  • One 4-ounce block feta
  • 1/2 cup pitted Kalamata olives
  • Salt and freshly ground black pepper
  • 1/2 baguette, halved length-wise
  • 1/2 cup fresh mint leaves, torn into large pieces

Method

  1. Get a grill ready for medium heat.
  2. Place the grated garlic in a large sealable bag. Pour in 1/4 cup oil along with the lemon zest, juice, oregano and chicken. Seal the bag and massage the marinade into the chicken thoroughly. Let it sit for at least 10 minutes at room temperature.
  3. While the chicken marinates, cube the watermelon after removing the rind and add to a large bowl. You should have roughly 6 cups. Slice the cucumber into quarters lengthwise, then cut into 1-inch pieces and add to the bowl. Cube the feta into 1/2-inch pieces and place on top of the cucumber, followed by the olives. Set this aside without mixing.
  4. Take the chicken from the marinade and place on a platter. Lightly oil the grill grates. Season the chicken generously with salt and pepper. Place the thighs skin-side down on the grill with space between them. Cook until the skin is lightly charred and releases, about 2 minutes. Rotate the chicken 90 degrees and cook for another 2 minutes. Flip and cook for 5 minutes. Cover the grill and cook until an instant-read thermometer reads 75°C in the thickest part, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
  5. As the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and season with salt and pepper. Place them cut-side down on the grill until lightly charred and warm, about 2 minutes. Rub the cut sides of the remaining garlic clove over the hot bread. Cut each baguette half in half.
  6. Sprinkle most of the torn mint leaves over the watermelon mixture. Add the remaining 1/4 cup of olive oil and a good pinch of salt and pepper, then toss gently to combine.
  7. Serve by dividing the salad among four plates with a piece of chicken and some bread. Finish with the remaining mint leaves for garnish.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryOlive
Cuisinemediterranean
AuthorFood Network Kitchens