Marinated Chicken Thighs with Mediterranean Veggie Salad

Steps

1. Prep chicken Preheat BBQ hot plate and grill to medium. Bring a pot of salted water to the boil. Pat chicken dry, season with ½ tsp salt and add to a bowl with first measures of Greek spice mix, rosemary and a drizzle of oil. Toss to combine.
2. Prep potatoes Cut potatoes into 1cm rounds and add to pot of boiling water. Cook for about 8 minutes, until nearly tender. Drain well, return to pot and toss with second measure of rosemary and a drizzle of oil. Season well.
3. Prep veggies Slice capsicum 1cm; slice courgettes 1cm on an angle; slice spring onions 5cm. Combine in a bowl with second measure of Greek spice mix, mustard and honey. Season.
4. Make feta whip Combine feta and water in a bowl and whip using fork until smooth. Set aside.
5. Cook chicken and veggies Cook chicken on grill, for about 5 minutes each side, or until cooked through. Rest, covered. Cook veggies, on hot plate, for about 5 minutes, until tender. Turn often to ensure even cooking.
6. Cook potatoes Cook potatoes on hot plate, for 8-10 minutes, until golden, adding a drizzle of oil as needed. Turn often to ensure even cooking. Season to taste. Cut lemon into wedges.
7. Serve potatoes, chicken and veggies on a platter and top with feta whip. Serve lemon wedges on the side.