Grilled Lemon Chicken with Greek Salad

Eric is now the new house chef. I can stand up by the kitchen counter with one knee on the scooter and chop veggies, but then i run into the problem of needing to wash my hands and i have to hop over to the sink and then i get tired, grumpy, and hungry b/c we are after all preparing dinner so i'm ready to eat... you get the idea. i try to help, but i may be of more assistance just sitting at the dinner table talking with eric. He's been fantastic and has very successfully prepared 3 different weeknight dinners; all of them delicious!

this is from rachael ray
the lemon marinade is incredibly flavorful and light. eric describes it as 'a flavor explosion'.


4 gloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 T olive oil
a/p
4 skin on bone in chicken breasts
1 T balsamic vinegar
2 tomatoes, chopped
1/2 c feta cheese crumbles
1/2 red onion, thinly sliced
4 c greens


1. preheat grill medium heat. using food processor puree the 3 whole cloves garlic, the lemon pee and 1 teaspoon each lemon juice, olive oil, and salt. using fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. drizzle 1 T oilive oil on the undersides of the chicken. season with salt and pepper.

2. arrange chicken, skin side down on grill, cover and grill until golden about 3-4 minutes. flip and place the chicken, skin side up, over indirect heat. cover and grill until cooked through, 15-20 minutes. transfer to work surface, drizzle with some lemon juice and let rest for 10 minutes.

* we used chicken breast b/c that's what we had. we made the lemon mixture according to directions and left the seasoning paste on the breasts while refrigerating the chicken for 1 hour. then we pan fried it. it was delicious this way.

3. meanwhile, in a salad bowl whisk together the finely chopped garlic, balsamic vinegar and reamining 2 t olive oil. season with s/p. add tomatoes, chese, onion, and greens and toss. serve with chicken.

we also had fried smashed potatoes with this:

1 # small red potatoes,all about the same size
4 T butter,
s/p
3 T chopped fresh parsley


1. place whole potatoes in large saute pan, single layer. cover with salted water. boil 15 minutes. drain, return to pan.
2. using bottom of a heavy mug or glass, lightly press down on each potato, flattening just until skin breaks and sides bulge out.
3. add generous amount of butter (this was about 1/4 c for us) to pan, return pan to medium high heat and fry potatoes just until golden. flip, fry other side till golden. sprinkle with s/p and chopped parsley.


*these are sooo good! we'll be making this again.