Yields: 8 Servings

Greek Island Style Chicken


  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 1/2 cup Dijon mustard
  • 8 cloves garlic, minced
  • 1 1/2 teaspoon rosemary, dried and crushed
  • 1 1/2 teaspoon basil, dried and crushed
  • 1 1/2 teaspoon lavender, dried and crushed
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 1/2 teaspoon tarragon, dried and crushed
  • 8 whole 8 halves boneless, skinless chicken breast halves
  • 2 heads small heads radicchio
  • (to taste) salt and ground black pepper
  • 3 cups orzo, cooked
  • 3/4 cups oil and vinegar salad dressing
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 1 cup dried apricots, chopped
  • 1 cup Greek black olives, pitted
  • 1 cup red onion, minced
  • 1 cup pine nuts, toasted
  • 1 whole green pepper, seeded and diced


In a bowl, combine all marinade ingredients except the chicken; mix well. Place chicken in a shallow glass pan; pour marinade over chicken and turn to coat. Marinate overnight in refrigerator. Prepare barbecue. Place chicken over hot coals and grill 6 to 8 minutes per side, turning once. Cut radicchio into 6 wedges; brush with oil and season with salt and pepper. Grill 2 to 4 minutes until just wilted and lightly browned. Chicken should be crisp on the outside and moist inside. Remove from grill and serve with orzo salad and grilled radicchio. For orzo salad, simply place all ingredients in a large bowl; toss to mix well, chill until serving. Great to make ahead.
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