Fiery Mediterranean Chicken With Cucumber Salad (Printable)

Spicy grilled Mediterranean chicken paired with a crisp, refreshing cucumber salad full of vegetables and olives.

# What's Needed:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 ½ tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp dried oregano
08 - 1 tsp crushed red pepper flakes
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Cucumber Salad

11 - 1 large cucumber, diced
12 - 1 cup cherry tomatoes, halved
13 - ¼ red onion, thinly sliced
14 - ¼ cup Kalamata olives, pitted and sliced
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp extra-virgin olive oil
17 - 1 tbsp red wine vinegar
18 - Salt and black pepper, to taste

→ Garnish

19 - Lemon wedges
20 - Additional fresh parsley

# How to Make It:

01 - Whisk together olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper in a large bowl. Add chicken breasts and turn to coat evenly. Let marinate for 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat grill or grill pan to medium-high temperature. Grill marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to plate and rest 5 minutes before slicing.
03 - Combine diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and chopped parsley in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar. Toss gently to coat. Season with salt and black pepper to taste.
04 - Slice rested chicken breasts against the grain. Arrange over cucumber salad or serve alongside. Garnish with fresh lemon wedges and additional parsley if desired.

# Tips for Success:

01 -
  • The marinade does double duty, infusing meat with flavor while keeping it incredibly juicy
  • That crisp cucumber salad cuts through the heat like a refreshing breeze
  • Everything comes together in under an hour but tastes like you labored all day
02 -
  • Letting the chicken come to room temperature before grilling helps it cook evenly and prevents the outside from charring before the inside is done
  • The red onion soak trick changed my salads forever, just 10 minutes in ice water removes the harsh raw bite while keeping the crunch
  • Do not slice the chicken immediately after cooking, those 5 minutes of resting time are what keep it moist
03 -
  • Pat the chicken dry before adding it to the marinade, this helps the spices adhere better
  • Invest in a good instant-read thermometer, 165°F is your target for perfectly cooked chicken

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