- 1 lb. boneless skinless chicken thighs
- 5 garlic cloves, peeled and crushed
- 2 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon each Kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry white wine
- 1 tablespoon lemon juice
- 2 whole lemons, halved
- 2-4 whole hatch chiles or other grill-worthy chile
- 3-4 whole pita rounds
- 1-2 cucumbers, sliced into rounds
- 1 lb. mixed cherry tomatoes, halved if desired
- 1 cup hummus
- ½ cup pitted kalamata olives
- ½ cup crumbled feta cheese
- Balsamic glaze or pomegranate molasses, for drizzling - you can use store-bought versions of either also
Place the chicken in a resealable plastic bag and add the next 8 ingredients (crushed garlic cloves through lemon juice). Seal the bag and refrigerate for 2-24 hours until ready to grill. Turn the bag a few times during the chilling step.
Prepare a grill for cooking by placing a hibachi style iron grill plate or similar setup on the grill and bringing it to 375°-400°F.
Place the halved lemons on the warming grates about the preheated grill plate. Remove the chicken from the marinade (discard the marinade) on the grill plate. Add the hatch chiles to the grill plate and close the lid. Set a timer for 8 minutes.
When the timer goes off, turn the chicken and the chiles and set the timer for 4 minutes. Take the lemon halves from the warming rack and set them, cut side down, on the grill plate. Close the lid again.
When the timer goes off, remove the lemons to a plate and the hatch chiles to a container and let them rest for a bit. Continue grilling the chicken for another 4 minutes. Continue grilling for 4 minutes, turning, checking to see if it's done and continuing to grill as needed until it is fully cooked. Remove to a cutting board and chop as needed to smaller pieces. Peel the chiles, remove the stem and seeds, and slice into strips. With the heat off, lightly toast the pita rounds and slice into wedges.
To assemble the bowls, arrange chicken, chile strips, sliced cucumbers and tomatoes, hummus and olives, and a grilled lemon in each bowl. Sprinkle with feta and drizzle with balsamic glaze or pomegranate molasses. Serve with toasted pita wedges.
- Yields: 3-4 servings
- Preparation Time: 30 minutes, plus marinating time for chicken