Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425–450°F. Bring 1 liter water to a boil in a medium saucepan.

2. 2.

   Zest and juice 1 medium lemon. Coat 12 oz boneless skinless chicken thighs with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 2 garlic cloves, finely grated
   • 1.5 teaspoons dried oregano
   • 4.3 g fine sea salt
   • 1/4 teaspoon black pepper

   Set aside while preparing the tomatoes and orzo.

3. 3.

   Halve 12 oz Roma tomatoes. Crumble 1.5 oz feta cheese and chop 2 tablespoons Italian parsley, keeping them separate for finishing.

4. 4.

   Add 20 g fine sea salt to the boiling water, followed by 4 oz orzo. Cook until al dente, about 8–10 minutes, then drain well. Toss the orzo with 1/2 tablespoon extra-virgin olive oil and 1 tablespoon of the chopped parsley; cover to keep warm.

5. 5.

   Grill the chicken for about 5–6 minutes per side, closing the lid between turns, until the thickest pieces reach 175°F. Transfer to a plate and rest for 5 minutes.

6. 6.

   While the chicken rests, toss the halved tomatoes with 1/2 tablespoon extra-virgin olive oil. Grill cut-side down until lightly charred but still juicy, about 2–3 minutes.

7. 7.

   Transfer the grilled tomatoes to a bowl and gently fold in the crumbled feta, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley; the feta supplies the salad’s seasoning.

8. 8.

   Divide the herbed orzo between two plates, add the grilled chicken, and spoon the warm tomato-feta salad alongside.

Want more detail? See the temperature guide.