Ingredients
- Lemons 2
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Fage 2% Greek Yohurt 250g
- Garlic cloves, minced 4
- Spinneysfood Dried Oregano 1 tsp
- Honey 1 tsp
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Black Pepper, freshly ground 1/2 tsp
- Chicken thighs, boneless and skinless 4
- Spinneysfood Organic White Grape Vinegar 2 tbsp
- Spinneysfood Greek Extra Virgin Olive Oil 4 tbsp
- Romaine lettuces, finely shredded 2
- Spinneysfood Spring Onions, finely sliced 4
- Spinneysfood Fresh Dill, chopped A handful
- Greek Halkidiki olives 150g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Maroulosalata with yoghurt-marinated chicken thighs
Greek 30 Mins Prep · 15 Mins Cook
- 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.
- Grill the chicken thighs in a griddle pan over a medium heat for 5–7 minutes on each side, until lightly charred.
- 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.
- Slice the chicken thighs, place on top of the maroulosalata and serve immediately.