Ingredients
Cooking Instructions
Download PDF1
Zest and juice 1 lemon. Mix the lemon zest and juice with the Mediterranean extra virgin olive oil, yoghurt, 3 minced cloves of garlic, dried oregano, salt and pepper together in a bowl. Add the chicken thighs and coat evenly. Cover and chill for at least 2 hours, or overnight for the best flavour.
2
Grill the chicken thighs in a griddle pan over a medium heat for 5–7 minutes on each side, until lightly charred.
3
In a large bowl, whisk together the remaining garlic, juice of the remaining lemon, vinegar and oil. Toss the Romaine lettuce along with the rest of the salad ingredients in the bowl.
4
Slice the chicken thighs, place on top of the maroulosalata and serve immediately.
