Greek Chicken with Cucumber Salsa

Greek chicken with cucumber salsa is a refreshing recipe that brings Mediterranean flavors to your dinner table with bright herbs citrus and a crisp veggie topping. It is one of my favorite warm-weather meals because it feels light but still satisfying. You get juicy grilled chicken and a tangy salsa all in one easy dish.

This became one of our go-to dinners after we came home from a summer vacation and craved food that was bright and simple. We now make it when we want something different from the usual chicken routine

Ingredients

• Chicken breasts: choose large ones for easy slicing so you get even grilling and tender bites
• Olive oil: select extra-virgin for the rich flavor and moisture it gives the chicken
• Fresh parsley: brings a mild grassy note opt for bunches with bright green leaves
• Lemon juice: use fresh for real tang and a hint of sweetness
• Minced garlic: chop it yourself for maximum aroma and flavor
• Italian seasoning: look for blends heavy on oregano and thyme
• Salt and black pepper: keep your chicken juicy so season well but taste your marinade first
• Paprika: reach for sweet or smoked for both color and subtle warmth
• Cucumbers: use English or Persian for fewer seeds and crunchier texture
• Tomatoes: cherry or vine ripe have the best juicy sweetness
• Red onion: pick a small firm one with papery skin for crispness and mild bite
• Fresh dill and parsley: herbs that add springlike flavor select bundles with no wilt
• Lemon juice: the freshest lemon juice makes the salsa pop squeeze your own just before serving

Step-by-Step Instructions

Butterfly and Slice Chicken:

Lay the chicken on a cutting board and slice horizontally through the center as if you are butterflying it but continue cutting until you have two thinner even chicken breast pieces from each

Marinate Chicken:

Combine your olive oil chopped parsley lemon juice minced garlic Italian seasoning salt paprika and pepper in a bowl Mix well to form a marinade Pour this over the chicken pieces ensuring every bit is coated Cover and refrigerate for a minimum of one hour or let it sit overnight for best results

Grill the Chicken:

Preheat your grill or grill pan to medium heat which is about three hundred seventy five degrees Place marinated chicken breasts directly on the grill Cook each side for four to five minutes or until the chicken is golden and cooked through The thickest part should read one hundred sixty five degrees Fahrenheit with a meat thermometer

Rest the Chicken:

Transfer grilled chicken to a plate and let it rest for four to five minutes before slicing This keeps the juices in so the chicken stays moist

Make Cucumber Salsa:

Toss chopped cucumbers tomatoes red onion dill parsley lemon juice olive oil and a pinch of salt and pepper together in a bowl Taste and adjust with more lemon if desired Let it sit while the chicken rests so the flavors mingle

Serve:

Arrange grilled chicken on plates Spoon cucumber salsa over the top or to the side Serve with feta cheese and lemon wedges for a classic touch

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Fresh dill is my secret star in this salsa Its feathery aroma reminds me of picking herbs in my grandmother’s garden every summer and it takes the whole salsa to another level. The first time my husband tasted the salsa he asked for doubles and now the bowl is always empty by the end of dinner

Storage Tips

Store cooked chicken in an airtight container in the refrigerator for up to three days. The cucumber salsa keeps best for about two days before the veggies lose their crunch. Keep the salsa and chicken separate until just before serving to maintain the best texture

Ingredient Substitutions

If you do not have fresh dill swap in extra parsley or a little fresh mint for a different twist. Chicken thighs can be used instead of breasts if you want an even juicier result just adjust cook time. For extra tang in the salsa add a few chopped kalamata olives

Serving Suggestions

Serve the chicken and salsa over a bed of fluffy rice or with warm pita. Add a dollop of thick Greek yogurt or serve alongside classic hummus for a heartier meal. If you love extra crunch top with toasted pine nuts or almonds

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Cultural Context

Greek chicken with cucumber salsa blends classic Mediterranean flavors that celebrate summer produce and grilling Their tradition of mixing grilled meats with fresh salads dates back generations and delivers simple healthy meals perfect for sharing

Frequently Asked Questions

→ How do you achieve juicy grilled chicken?

Marinate the chicken in olive oil, lemon juice, and fresh herbs. Use a meat thermometer to remove it from the grill when it reaches 165°F, ensuring it stays moist.

→ What's the best way to prepare cucumber salsa?

Finely chop cucumbers, tomatoes, and red onion, then toss with olive oil, lemon juice, dill, and parsley. Season with salt and pepper for a crisp bite.

→ How can you serve this Mediterranean chicken dish?

Serve the grilled chicken topped or sided with cucumber salsa. Garnish with feta cheese and fresh lemon wedges for extra flavor.

→ Can you marinate the chicken overnight?

Yes, marinating the chicken for up to 24 hours allows the flavors to fully infuse, resulting in even more flavorful meat.

→ What sides pair well with this dish?

Try serving it alongside rice pilaf, roasted potatoes, pita bread, or a simple green salad to complete the meal.