Several tricks to save time allow you to cook a whole lunch from chicken in less than half an hour. If you grate the garlic, it will be faster than cutting with a knife, moreover, the dish will get more rich taste. So that the chicken does not have to stand for a long time in marinade, it is rubbed with this sauce, absorbing its aroma. In the meantime the meat is pickled, you can cook a sweet and salty salad with арбузом. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large chicken thighs with skin and bone (about 900 gr.)
- 5 large cloves of garlic, 1 whole, 4 grate
- 1/2 tbsp. plus 2 tbsp. l olive oil
- Zest and juice of 2 lemons
- 1 tbsp. l dried oregano
- 1/2 medium watermelon (about 1.4 kg.)
- 1 cucumber (220 gr.), Peel
- 110 gr. feta cheese
- 1/2 tbsp. seedless olives
- 1/2 baguette, cut in half lengthwise
- 1/2 tbsp. mint leaves, tear into large pieces
Recipes with similar ingredients: chicken thighs, watermelon, baguette, cheese feta, lemon juice, olives, cucumbers, oregano
Recipe preparation:
- Light the grill to medium heat.
- Place the grated garlic in a large bag with a clasp. Add 1/4 Art. oils, lemon juice and zest, oregano and chicken. Tight fasten the bag and rub the marinade thoroughly into the meat so that it It was completely covered. Leave to marinate at room temperature for at least 10 minutes
- Meanwhile, cut the peel from the watermelon, cut the flesh into cubes 2.5 cm. and put in a large bowl. (Should get about 6 Art.) Cut the cucumber lengthwise into 4 parts, then into pieces of 2.5 cm. Add to the watermelon in a bowl. Cut feta into cubes of 1.3 cm., pour on top of the cucumber, then add the olives in a bowl (for now do not mix). Set aside.
- Remove the chicken thighs from the bag and place on a plate. Lightly grease the grill. Sprinkle a lot of meat with salt pepper and lay the pieces skin down on the grill on a small distance from each other. Fry for about 2 minutes, until the skin is slightly charred and will move away from the grate. Then expand the chicken about 90 degrees so that it does not burn, and fry again 2 min
- Turn over and cook for another 5 minutes. Cover the grill and cook more about 5 min., while a high-speed thermometer inserted into the very the deepest part of each piece will not show 74 ° C. Put the meat on plate and let serve for at least 5 minutes before serving.
- While the meat is cooling, lubricate the halves of the baguette 2 tbsp. l oils sprinkle with salt and pepper. Put the bread on the grill slice down and cook for about 2 minutes, until it burns slightly and warms up. Cut the remaining clove of garlic in half and grate lightly cut side hot bread. Cut each slice of baguette Sprinkle the mixture with watermelon with mint leaves (use almost everything). Add the remaining 1/4 tbsp. olive oil, a big pinch salt and pepper and mix everything gently.
- Arrange the watermelon salad in 4 large dinner plates along with chicken and slices of bread. Garnish with the remaining mint and Serve immediately. Cook’s Note: If you are using the barbecue, take a little more time to let the coals warm to the desired temperature.
