Comida Kraft
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Lemon Chicken with Cucumber Salsa

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What You Need

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Make It

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  • 1. For chicken and marinade, rinse chicken and pat dry with paper towels. Trim any excess fat from chicken. Zest lemons to measure 1 Tbsp. zest. Juice lemons to measure 1/2 cup juice. Place zest and juice in bowl. Press garlic into bowl. Add oil, oregano, paprika, salt and black pepper - whisk together. Remove 2 Tbsp. of the marinade and reserve for use in the salsa.
  • 2. Place chicken and remaining marinade in resealable plastic food storage bag, turn to coat. Marinate in refrigerator 2-4 hours, turning occasionally.
  • 3. Meanwhile, for salsa, coarsely chop cucumber and onion. Slice olives. Dice bell pepper. Place vegetables in small bowl. Add reserved 2 Tbsp. marinade and mix gently. Cover and refrigerate until read to serve.
  • 4. Removed chicken from marinade. Discard plastic bag with marinade. Place chicken, skin side up, on broiler pan. Broil until chicken registers 180 degrees F in the thickest part of the thigh portion and juices run clear.
  • Serve salsa with chicken.


Hot cooked rice with snipped fresh parsley and breadsticks make great sides for this dish.

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