Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 16 oz orzo pasta
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 1/2 tsp honey

Instructions:

  1. Whisk together 1/2 cup olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat chicken thighs in the marinade, seal in a glass container, and refrigerate for 4 to 24 hours.
  2. Boil orzo in salted water until al dente, then drain and rinse immediately with cold water to stop the cooking process.
  3. In a large bowl, toss the chilled orzo with diced cucumber, halved cherry tomatoes, red onion, feta, parsley, and mint.
  4. Whisk together the vinaigrette ingredients (1/3 cup olive oil, red wine vinegar, Dijon mustard, grated garlic, and honey) until emulsified.
  5. Pour half of the vinaigrette over the orzo salad 2 hours before serving; reserve the other half to toss in immediately before serving.
  6. Preheat grill to medium-high. Remove chicken from marinade and grill for 5–7 minutes per side until the internal temperature reaches 165°F (74°C).
  7. Allow the chicken to rest on a platter for 10 minutes before slicing and serving alongside the chilled orzo salad.