Greek-marinated chicken thighs offer affordable Father's Day grilling option

As families fire up the grill for Father's Day week, a lot of people will be looking for affordable options.

Scripps News food and wellness contributor Jessica DeLuise shares a recipe for Greek-marinated chicken thighs that combines simple ingredients, bold flavor and a price tag that's easy on the wallet.

Greek-marinated chicken thighs

Ingredients:

5-7 boneless skinless chicken thighs

Marinade/ Dressing:

cup avocado or olive oil cup plain greek yogurt cup red wine vinegar 3 lemons, juiced and zested 4-5 garlic cloves, minced 1 tbsp dried oregano 1 tsp salt tsp black pepper tsp red pepper flakes (optional)

Salad

1 large seedless cucumber, thinly sliced in half moons 2 cups cherry tomatoes, halved small red onion, thinly sliced - cup kalamata olives, roughly chopped - or any olives you like cup crumbled feta cheese Optional garnish - lemon zest, fresh mint or parsely

Instructions:

Make the marinade/dressing by whisking together oil, lemon juice and zest, salt, black pepper, yogurt, and red wine vinegar in a bowl. This includes all of the spices except the oregano, garlic, and red pepper flakes. Pour about HALF of the marinade/dressing into a large reusable bag. Add the chicken thighs, minced garlic, oregano, and red pepper flakes to the bag. Remove excess air from the bag, seal, and move the chicken around to coat all sides with the marinade. Marinate the chicken for at least two hours or overnight. In a large serving bowl, add the chopped cucumber, tomatoes, olives, and slices onion. Pour all but 1-2 tbsp of the dressing over vegetables and toss to coat. Cover and refrigerate until ready to serve. I suggest not prepping the salad more than a few hours in advance. When ready to cook the chicken, remove chicken from the fridge about 30 minutes before grilling to help it cook evenly and get a better sear. Preheat the grill to medium-high heat and lightly oil the grates. Remove chicken from marinade letting excess drip off, then place smooth-side down on the grill and cook without moving for 6-7 minutes until nicely charred. Flip the thighs and grill for another 4-5 minutes or so, OR until cooked through to 165F. Cook time will vary based on your grill. Transfer to a plate and rest for 5 minutes before slicing or serving to keep the juices in. Remove the salad from the refrigerator, toss, and mix in feta cheese. Slice the chicken or serve whole alongside the tomato-cucumber salad.