Luckily, he enjoys being creative especially when it involves grilling. Last night's dinner was no exception. He'd picked up some chicken thighs and originally just planned to season them a little, but walking by the olive bar at the grocery store, he had another idea. Why not use olives to season the chicken?
This was such a simple dish to make with very few ingredients. The result tasted like something with a lot more effort behind it. The olives and feta cook under the chicken skin adding both flavor and garnish to the finished dish.
Olive and Feta Chicken
A note on the olives: We used large green martini olives stuffed with sun-dried tomatoes. You can use any flavor or style of olive you like.
1/2 c chopped green olives
2 T crumbled feta
4 skin-on, bone-in chicken thighs
Heat grill to medium.
Mix the olives and feta together (chop the feta smaller if it's too big).
Gently pull the skin away from the thighs to create a pocket. Divide the olive feta mixture into four and stuff it under the chicken skin. Brush the skin with a little olive oil.
Place the thighs on the grill skin side down and cook for 2 minutes. Flip over and continue cooking until done, 6 - 8 minutes more should do.
Makes 4 thighs
Matt served the chicken with two very easy grilled sides, sweet potatoes and asparagus. The sweet potato was so good done on the grill. Matt just peeled, sliced and microwaved them until tender. Brushed with olive oil, they were finished on the grill and topped with a little crumbled feta. Salty, sweet and really perfect with the feta in the chicken.
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