Ingredients:

  • 5 lb (680 g) Boneless, skinless chicken thighs
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • Juice and Zest of 1 large Lemon
  • 2 cloves Garlic, minced finely (for marinade)
  • 1 tbsp Dried Oregano
  • 1 tsp Kosher Salt (for chicken)
  • 1/2 tsp Freshly Ground Black Pepper (for chicken)
  • 1 cup (200 g) Farro or Quinoa
  • 2 cups (475 ml) Water or Chicken Stock
  • 1/2 tsp Kosher Salt (for grain)
  • 1 cup (240 g) Full-fat Greek Yogurt (plain)
  • 1/2 English Cucumber, grated (for Tzatziki)
  • 1 clove Garlic, finely minced (for Tzatziki)
  • 1 tbsp Fresh Dill, finely chopped
  • 1 tsp Lemon Juice (for Tzatziki)
  • Pinch of Salt and Pepper (for Tzatziki)
  • 1 medium English Cucumber, diced (for bowl components)
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved
  • 1/2 medium Red Onion, thinly sliced
  • 1/2 cup (120 g) Kalamata Olives, pitted and halved
  • 4 oz (115 g) Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the marinade (olive oil, lemon juice/zest, garlic, oregano, salt, pepper). Combine with chicken thighs, ensuring they are fully coated. Refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Grate the half cucumber intended for the Tzatziki and squeeze out excess liquid—this is crucial. Mix with yogurt, minced garlic, dill, lemon juice, salt, and pepper. Chill Tzatziki until serving. Chop the remaining cucumber, tomatoes, red onion, and parsley.
  3. Rinse the grain (especially quinoa). Combine grain, water or stock, and salt in a saucepan; bring to a boil. Reduce heat, cover, and simmer gently according to package instructions (15–30 minutes). Let sit covered for 5 minutes off heat, then fluff.
  4. Preheat your grill or oven (400°F/200°C). Cook marinated chicken thighs for 5–7 minutes per side on a grill, or 18–20 minutes in the oven, until the internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before slicing into bite-sized strips.
  5. Divide the warm grain evenly among the four serving bowls. Layer with the sliced chicken strips. Artfully arrange the fresh components (diced cucumber, tomatoes, olives, red onion). Top with crumbled feta cheese, drizzle generously with the chilled Tzatziki sauce, and sprinkle with fresh parsley. Serve immediately.