Grilled Greek Chicken

  • 4 servings
  •  1 hr 2 mins
  •  20 mins
  •  42 mins

Ingredients

  • 1/4 cup Mazola® Corn Oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 boneless skinless chicken breasts
  • 1/2 cucumber that has been peeled, quart ered and sliced
  • 1/2 cup quartered grape tomatoes
  • 1/4 cup kalamata olives halved
  • 1/4 cup crumbled Feta cheese

Instructions

Combine oil, vinegar, parsley, oregano, Italian seasoning, garlic powder, salt and pepper in a small bowl. Reserve 2 tablespoons for the topping. Place chicken in 1-gallon resealable plastic freezer bag and add marinade, turning to coat. Refrigerate and marinate at least 30 minutes.

While chicken is marinating, combine cucumber, tomatoes, olives and feta cheese in a bowl with the reserved 2 tablespoons marinade. Refrigerate until ready to serve.

Remove chicken from marinade and discard any remaining marinade. Grill over direct high heat for 8 to 10 minutes, turning once. Remove to platter and top with Greek topping.