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Grid Iron Meat

Grilled Lemon & Chilli Chicken Thighs with Watermelon–Feta Salad

This dish pairs smoky, juicy grilled chicken with a refreshing watermelon–feta salad for the ultimate hot-weather meal. The chicken is marinated with citrus, chilli, and herbs, while the salad offers a cooling, sweet–salty contrast. Everything can be prepped ahead, so you spend less time cooking in the heat.

INGREDIENTS

For the chicken:

  • 4 boneless chicken thighs
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 fresh red chilli, finely sliced (deseeded if preferred)
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tbsp chopped fresh oregano or mint
  • Sea salt and freshly ground black pepper

For the watermelon–feta salad:

  • 400g watermelon, cut into bite-sized cubes
  • 100g feta cheese, crumbled
  • 1 small cucumber, halved lengthways and sliced
  • 1 small red onion, thinly sliced
  • 1 tbsp fresh mint leaves, roughly torn
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • Black pepper to taste
METHOD

  1. Marinate the chicken – In a shallow dish, combine lemon zest, lemon juice, olive oil, chilli, garlic, smoked paprika, oregano/mint, salt, and pepper. Add the chicken thighs, turning to coat well. Cover and marinate in the fridge for 30 minutes to 2 hours.
  2. Make the salad – In a large bowl, gently combine watermelon, feta, cucumber, onion, and mint. Drizzle with olive oil and lime juice, season with black pepper, and toss lightly. Keep chilled until ready to serve.
  3. Cook the chicken – Preheat a grill pan, barbecue, or griddle over medium–high heat. Cook chicken thighs for 5–6 minutes per side, or until golden and cooked through (internal temp 74°C). Rest for 3 minutes.
  4. Serve – Slice chicken and serve alongside the chilled watermelon–feta salad. Optionally, drizzle chicken with any resting juices and an extra squeeze of lemon.

Multi-Cooker Option

Ninja Foodi / Multi-Cooker: Use the Sear/Sauté function on High to brown chicken for 2–3 minutes per side. Switch to Air Crisp at 200°C for 8–10 minutes, or until internal temperature reaches 74°C.

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Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

£9.90

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What sides and matches work well with this?

Sides:

  • Garlic flatbreads – Lightly charred for dipping into chicken juices.
  • Herbed couscous – With chopped parsley, coriander, and a squeeze of lemon.
  • Charred corn on the cob – Brushed with chilli butter.
  • Roasted baby potatoes – Tossed with rosemary and sea salt.
  • Mixed leaf salad – Dressed simply with olive oil and lemon.
  • Tzatziki – Cooling yoghurt, cucumber, and dill.

Matches:

  • Flavours: citrus, chilli, mint, smoked paprika, olive oil.
  • Ingredients: avocado, rocket, tomatoes, grilled peppers.
  • Sauces: yoghurt–mint dressing, tahini–lemon sauce, sweet chilli glaze.

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Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 10–12 minutes (grill or multi-cooker)

Hot Tips

  • Swap watermelon for ripe peaches or nectarines for a different fruit twist.
  • If you don’t want to grill, the chicken can be roasted in a hot oven (220°C fan) for about 18–20 minutes.
  • Add a handful of rocket or watercress to the salad for peppery bite.
  • Marinate chicken overnight for deeper flavour.

Pairings

Red Wine:

  • Chilled Beaujolais – Light, fruity, and refreshing.
  • Pinot Noir – Soft tannins with bright red fruit.
  • Grenache – Juicy and lightly spiced.

White Wine:

  • Sauvignon Blanc – Zesty citrus and herbal notes match the salad.
  • Verdejo – Crisp with a hint of tropical fruit.
  • Albariño – Fresh with saline minerality.

Beer & Cider:

  • Wheat beer – Light, citrusy, and refreshing.
  • Pale ale – Gentle hops and fruitiness.
  • Dry cider – Crisp and cooling.

Non-Alcoholic:

  • Sparkling lime and mint water.
  • Iced hibiscus tea.
  • Ginger and lemon spritzer.

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