Summer Grill Kit: Greek Chicken Saganaki

Recipe Directions

1. For best results, take the chicken out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your grill on high heat and your oven to 425 degrees.
2. Fill a 4-6 quart saucepot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water has come up to a boil, add the orzo (a) to the pot. Cook for 8 minutes, stirring often with a wooden spoon (or the orzo will stick to the pot).
3. While the orzo is cooking, add the red peppers, artichokes and pepperoncini (b) and the arugula (c) to a mixing bowl.
4. When the orzo has finished cooking, taste to make sure it is cooked to your preferred consistency. Use a strainer to drain the water from the orzo, then add the orzo to the bowl with the arugula and vegetables. Pour the lemon thyme vinaigrette (d) on top. Season with a pinch of salt and pepper. Gently stir with a wooden spoon to incorporate the ingredients together. Taste and add more salt and pepper if you wish. Set aside while you cook the chicken.
5. Cut open the package of chicken (e) and place on a plate lined with paper towel. Let the chicken sit for 1-2 minutes to drain excess moisture, then discard the paper towel. Season with salt and pepper and drizzle a small amount of oil.over both sides.
6. Line a baking tray with parchment paper. Place the feta (f) on the tray. Bake at 425 degrees for 7 minutes.
7. Put the chicken on your preheated grill and close the lid. Cook for 2 minutes, then use tongs to rotate the chicken 45 degrees, but do not flip it over. Close the lid and cook for another 2 minutes. Flip the chicken over and cook that side for 2 minutes, then turn 45 degrees and cook for a final 2 minutes. The lid should be closed while the chicken cooks.
8. Check often to make sure the chicken is not burning. At any time, if the outside of the chicken is getting too charred, turn the grill down to medium. Make a small cut into the middle of a piece of chicken to make sure it is cooked through. When the chicken is done, place on a cutting board to rest for 2 minutes. Then slice the chicken into 1/2 inch thick pieces.
9. Spoon the orzo salad on to your serving plates. Add the chicken on top. Break apart the warm feta (f) and add on top of the chicken and orzo salad, Drizzle honey (g) over everything.