Grilled Greek Chicken and Easy Cabbage Slaw
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
Scale
Ingredients
- 1 lb. chicken
- 1 small – medium cabbage
- 1/4 c. fresh lemon juice
- 1/4 c. red wine vinegar
- 2 +1/2 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- 1/2 c. olive oil
- 3/4 tsp. salt
- 1/4 tsp. pepper
- Optional – 1/4 c. fetta cheese – omit for Whole30, Dairy Free and Paleo
Instructions
- Let’s begin by making our Greek marinade for the chicken and slaw. Combine the lemon juice, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and olive oil in a mason jar and shake well.
- Remove your chicken from the fridge, rinse, pat dry, and trim the fat. Pound or cut the chicken into even pieces and place into a ziplock bag or a glass bowl with a lid.
- Pour half of the dressing over the chicken and allow it to marinate for 30 minutes – 2 hours. Never marinate chicken for more than 2 hours with citrus because it may start to break up the meat.
- Right after the marinade is on the chicken, chop up your cabbage and place it into a bowl. Pour the remaining dressing over the cabbage and mix well. Allow this to sit for at least 15 minutes before serving, but I find that it tastes best after an hour or two. *Tip* – some cabbages (depending on age) absorb liquid differently. Taste your slaw before serving and feel free to add a splash (1 Tbsp. or so) of red wine vinegar if you feel that the cabbage needs more acidity. It’s always better to be light handed and add more.
- When you go to preheat your grill to cook your chicken, place the chicken on the counter to come to room temp. It will cook more evenly. Preheat the grill to medium, and grill the chicken for about 5 – 8 minutes per side or until the chicken is no longer pink in the middle and juices run clear.
- Serve the chicken atop the slaw and sprinkle with feta if desired. This keeps well for about 5 days!