Serves 4 – 6
1kg chicken thighs
2 cloves garlic, minced
Juice of 2 lemons
1 1/2 tbsp dried oregano
1/4 cup extra virgin olive oil
Freshly ground black pepper and 1 tsp unrefined sea salt
Step 1 Add the lemon juice, garlic, oregano, salt, pepper, and olive oil in a bowl and mix together. Set aside.
Step 2 Flatten chicken thighs between two sheets of baking paper with a mallet. Once flat move each pice to a large casserole dish.
Step 3 Pour the marinade over the chicken thighs evenly. Let the marinade absorb into the chicken for at least half an hour or longer.
Step 4 Cook the chicken on a grill or BBQ for about 5 to 7 minutes per side, until cooked through. Squeeze fresh lemon on top and serve.
CUCUMBER GREEK SALAD
2 avocados, diced
400g roma tomatoes, cut in quarters
1/2 medium red onion, sliced thinly
1 cucumber, diced
Juice of 1 lemon
1/4 cup fresh parsley, chopped
2 tbsp extra virgin olive oil
Pinch unrefined salt & freshly ground black pepper
Step 1 Put all chopped and sliced veggies plus parsley in a big salad bowl.
Step 2 Drizzle olive oil and lemon juice over top, crack fresh pepper and salt and gently toss to combine