Greek Chicken Thighs

Ingredients

• Large red pepper, halved 1
• Large yellow pepper, halved 1
• Greek dressing 2 tbsp. 30 mL
• Black olive tapenade 1/4 cup 60 mL
• Plain yogurt 1/4 cup 60 mL
• Boneless, skinless chicken thighs 8
• (3 oz., 85 g, each)
• Large lemon, halved 1
• Crumbled feta cheese 1/2 cup 125 mL
• Fresh oregano leaves, lightly packed 1 tbsp. 15 mL

Instructions

1. Grill red and yellow peppers, skin-side down, on direct medium-high heat for about 10 minutes until skins are blistered and blackened. Cover with foil and let stand until cool enough to handle. Remove and discard skins. Cut peppers into long strips.
2. Toss with dressing and set aside.
3. Combine tapenade and yogurt in a large resealable freezer bag. Add chicken and chill for 30 minutes. Drain and discard marinade. Grill chicken on direct medium heat for about 7 minutes per side until internal temperature reaches 170°F (77°C).
4. Squeeze lemon over chicken. Sprinkle with cheese and oregano. Serve with grilled peppers.

Notes