Recipes

Grilled Chicken with Feta Herb Sauce and Summer Salad

Mary Berg's Grilled Chicken with Feta Herb Sauce and Summer Salad Mary Berg's Grilled Chicken with Feta Herb Sauce and Summer Salad (The Good Stuff)
Portions
4-6

Ingredients

  • 1 whole chicken
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt & pepper
  • ---FOR THE SAUCE & SALAD---
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 100g feta
  • 1 garlic clove, minced
  • ½ cup chopped parsley
  • ¼ cup chopped tarragon
  • ¼ cup chopped chives
  • ¼ teaspoon cumin
  • 1 ½ lemons, divided
  • 1–2 heads leaf lettuce
  • 6–8 radishes, thinly sliced
  • ½ cucumber, thinly sliced
  • 1 handful shelled peas, optional
  • Olive oil

Directions

  1. If using a grill, heat it to medium. If using an oven, heat it to 425ºF and set out a sheet pan.
  2. Spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast side down and, using a pair of kitchen shears, carefully cut along either side of the backbone. Flip the bird over and press down flatten.
  3. In a small bowl, combine the oil, lemon juice, paprika, cumin, and garlic powder, season with salt and pepper, and rub the seasoned oil over the chicken. If using a grill, place the chicken bone side down onto the grill, close the lid, and cook for 40 to 45 minutes or until the internal temperature reaches 165ºF. If using the oven, place the chicken bone side down onto the sheet pan and roast for 40 to 50 minutes or until the internal temperature reaches 165ºF.
  4. When cooked through, loosely cover the chicken with a piece of aluminum foil and allow it to rest for 10 minutes.
  5. Meanwhile, prepare the sauce by adding the mayonnaise, Greek yogurt, feta, garlic, herbs, and cumin to a food processor along with the zest and juice of one lemon and blitz into a smooth sauce. Season with more lemon juice and a bit of salt and pepper, if needed.
  6. For the salad, arrange the lettuce on a serving platter and scatter with the radish, cucumber, and peas, if using. Juice over the remaining half lemon and drizzle with olive oil. Season with salt and pepper. Serve the salad and chicken alongside the sauce, using some of the sauce as an almost ranch-like dressing for the salad.