Grilled Chicken with Greek Tomato Sauce

Our Grilled Chicken with Greek Tomato Sauce is quintessential summer food. Whether packed in a pita, threaded on skewers, or served over pasta, this grilled chicken recipe is sure to become your new summertime favorite.

This recipe features grilled marinated chicken in a mix of olive oil, fresh lemon juice, and herbs, infusing the chicken with a medley of Greek-inspired flavors, and then grilled to perfection so it's crisp on the outside and tender on the inside. We then serve the chicken over pasta tossed with a Greek tomato sauce. Paired with a Greek salad, pickled vegetables, or homemade tzatziki, today’s recipe is perfect for outdoor eating under the sun.

With all of that said, this recipe is very straightforward to make. If you can mix a marinade, grill some chicken, prep a tomato sauce and pasta, then you can make today’s recipe. As a nice bonus, this recipe uses only simple, easy-to-find ingredients.

Now, without further delay, let’s get to it.

Grilled Chicken with Greek Tomato SaucePhoto byLiving the Gourmet

Ingredients:

• 2 lbs. boneless chicken breast, sliced thin

Marinade for the Chicken:

• 4 tbs. olive oil
• 2 tbs. vinegar
• 2 tbs. fresh lemon juice
• 1 tps. salt
• 1 tsp. course ground black pepper
• 1 tsp. sugar
• 1 tsp. dried oregano
• 3 tbs. fresh parsley
• 3 garlic cloves, chopped

For the Sauce:

• 1 pint of grape tomatoes
• 1 large sweet onion, sliced
• 3-4 cloves of garlic, chopped
• 2 tbs. butter
• 2 tbs. olive oil
• 1/2 tsp. sugar
• 1/2 tsp. course ground black pepper
• 1/2 tsp. dried oregano
• About ¼ cup of salted pasta water
• 1 lb. of your favorite pasta

For the Drizzle:

• 2 tbs. olive oil
• 2 tbs. vinegar
• 2 tbs. lemon juice
• 2 tbs. honey

Instructions

For the marinade:

1. Combine all of the ingredients for the marinade in a small bowl, place in the bullet attachment of your blender, and give a few good chops.
2. Place the sliced chicken in a bowl and toss with the blended marinade. Cover and refrigerate for about 1 hour or up to overnight.

To cook the chicken:

1. Heat a large cast iron pan and add a few slices of the marinated chicken to the heated pan.
2. Allow the chicken to become a beautiful golden color; then flip and finish cooking on the other side.
3. The cooking time will depend on the thickness of the sliced chicken. For thinly sliced chicken breast; about 4 minutes per side. The juices should run clear and there should not be any pink in the chicken.
4. Place the cooked chicken on a platter.

For the sauce:

1. Heat a large cast iron pan over medium-high heat.
2. Place the grape tomatoes in the pan and let them char a bit.
3. Add the sliced onion and garlic and let the onion become golden.
4. Sprinkle with the sugar, salt, black pepper, and dried oregano.
5. Add the butter and olive oil and toss.
6. Prepare the pasta in well-salted water. Add 1/4 cup of the salted water to the sauce and continue to simmer on a gentle heat.

For the drizzle:

1. Combine the ingredients for the drizzle in a small bowl and stir.
2. Add the pasta and the cooked chicken to the sauce. Add the drizzle and toss then serve and enjoy!

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious meals!