Grilled chicken is a family favorite in our house. I love marinating my chicken in different flavors to get a delicious and unique meal. I recently shared my recipe for Greek Orzo with Feta and Tomatoes, and wanted to share the delicious grilled chicken I served alongside the orzo. The flavors complimented the Greek flavors in the orzo salad and it was a match made in summer food heaven. This chicken is simple, but the flavors will impress any guest and leave them asking you, “what do you do to your chicken!?”. The ranch dressing might be a slight brow raise, but trust me that it helps lock in the flavors and creates juicy and tender chicken.
I have had people tell me their hesitations or poor experiences with grilling chicken because it ends up dry or undercooked. Many people cut into the chicken to check for pink before the chicken has had a chance to rest and retain the flavor. My advice is to get a meat thermometer. It will save you so much worry, and you will avoid cutting into the meat spilling the moisture from the chicken. I am a big fan of my Thermopop meat thermometer, and recommend them to anyone looking for an easy use and easy ready thermometer.
Today is the official start of Kellen’s kindergarten journey. He is at a camp with his fellow classmates to learn more about the school, get to know the teachers, make new friends, and prepare for his first day of school. While he is at camp my friend and I are taking the little ones to a playdate at a small local amusement park. Once camp is over we are having lunch with Grandma as a special treat, and provide a chance for Kellen to talk about his new experience. I am so excited for him, but feeling nervous too. I will update later this week on how the camp went and how Kellen is feeling after having a chance to begin acclimating to is new school. I can say that we have driven by the playground and, if nothing else, he is going to have an epic time checking out the new equipment. The camp also allows the kids to bring a lovie from home to help them get to know each other and provide some comfort to the child in the new environment. One change that we are going to have to get accustomed to is a peanut/treenut free school. Kellen’s current school is not peanut/treenut free and he is a PB&J lover. I am putting together an arsenal of nut free lunch options for the days we pack lunch. I would love to hear your suggestions or tried and true recipes! I am putting together a new of my favorites for a post in the next few week for those of you who are in the same boat as our family and wanting to provide fun lunch combos that been all of the kiddos at school in a safe environment.
Kellen is not the only one getting ready to return to school. I am getting myself ready for my last semester before my student teach for my teaching license! I can’t believe how quickly time has gone by since I started this new chapter. I, however, forgot to change my campus password, let too much time lapse, and now need it reset so I am temporarily locked out of my account. Thankfully, there is technical assistance so I can get all my books situated and before class starts. Sigh. You’d think I could manage my own stuff better, but I blame the children for a disappearance of my brain cells.
Have a lovely day my friends! This week expect another products post and a giveaway. I am also including a few updated posts from days gone to provide them with a little face lift. Also, stay tuned next week for a round-up of my favorite back to school dinners!
Grilled Zesty Greek Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 2 tbsp Worcestershire sauce
- 1 tbsp white wine vinegar
- 1 1/2 tbsp greek seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- Juice from 1/2 a lemon
- In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, greek seasoning, salt, lemon juice, vinegar, pepper, and sugar.
- Place chicken in the gallon size ziplock bag. Add marinade, push air out of the bag and seal. Refrigerate for at least 8 hours.
- Heat the grill for medium-high heat. Grill chicken for 5-6 minutes per side, or until the chicken is no longer pink in the center and reaches 165° Fahrenheit (75° Celsius).
- Remove from grill, rest for 2-3 minutes and serve.