Fiery Mediterranean Chicken With Cucumber Salad (Print Version)
Spicy grilled chicken meets refreshing cucumber salad with tomatoes, olives, and tangy vinaigrette for a vibrant Mediterranean-inspired meal.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 ½ tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp dried oregano
08 - 1 tsp crushed red pepper flakes
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Cucumber Salad
11 - 1 large cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - ¼ red onion, thinly sliced
14 - ¼ cup Kalamata olives, pitted and sliced
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp extra-virgin olive oil
17 - 1 tbsp red wine vinegar
18 - Salt and black pepper, to taste
→ Garnish
19 - Lemon wedges
20 - Additional fresh parsley
# Directions:
01 - Whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper in a large bowl. Add chicken breasts and turn to coat evenly. Let marinate for 15 minutes to 2 hours.
02 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
03 - Combine diced cucumber, halved cherry tomatoes, sliced red onion, olives, and chopped parsley in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar. Toss gently to combine and season with salt and pepper.
04 - Slice rested chicken against the grain. Arrange over or alongside cucumber salad. Garnish with lemon wedges and additional fresh parsley if desired.
# Expert Tips:
01 -
- The spicy, charred chicken plays perfectly against cool crisp vegetables, making every bite feel like a tiny vacation to the Greek coast.
- It comes together in under an hour but tastes like something you spent all afternoon planning.
02 -
- Letting the chicken rest after grilling is nonnegotiable, cutting into it immediately will send all those juices running onto your cutting board instead of staying in the meat.
- The salad can sit dressed for about 15 minutes before the vegetables start to soften too much, so time it right.
03 -
- Pat the chicken dry before adding it to the marinade, the seasoning will cling better and you'll get more even caramelization on the grill.
- If you're using a gas grill, turn off one burner and move the chicken there if the outside is getting too dark before the inside is done.