Makes 4 Servings
Make the rub: Mix the garlic, lemon zest, salt, and water in a mortar or a shallow bowl. Grind with the pestle or the back of a fork. Add the oregano and pepper and grind again to mix. Divide the mixture into 4 equal portions.
Brush each chicken paillard with olive oil on both sides.Thirty minutes before cooking, rub each paillard with 1⁄4 of the wet rub on both sides with clean hands, making sure to coat evenly. (The rub is very flavorful and will be too strong if left in clumps on the pieces of chicken.)
Using tongs, place the paillards on the cooking grate over direct medium heat, cover, and grill for about 4-6 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove it from the grill.
Immediately squirt 1 to 2 lemon wedges over each piece of chicken, and let it sit for 2 to 3 minutes. Garnish with the parsley and strips of lemon zest, if desired. Serve on top of the Greek Farmer’s Salad.
Yogurt-Cucumber Sauce (Tzatziki)
2 cups nonfat or regular plain yogurt
Place the yogurt in a strainer set over a large bowl. Allow to drain overnight in the refrigerator. Discard liquid.
Wipe out the bowl, then put yogurt into it. Add the cucumber, garlic, olive oil, lemon juice, salt and fresh ground pepper. Mix well. Refrigerate before serving.
Greek Farmer’s Salad
4 medium fully ripe tomatoes, cut into wedges
In a large bowl combine the tomatoes, cucumber, onion and olives. Mix well and season with salt, pepper and dried oregano. Serve with chicken paillard and tzatziki. If using the optional feta cheese, serve the salad “authentic” Greek style with the cheese laid on top in thick slices (do not crumble or mix into salad).
Recipes for Chicken Paillard, Greek Salad and Tzatziki, come from Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, Wiley Publishing, 2005
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