Lemon and Garlic Grilled Chicken With Lima Bean Salad



2 tablespoons lemon zest plus 2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped oregano
5 tablespoons olive oil
kosher salt and black pepper
8 bone-in chicken thighs (2 1/2 pounds)
2 cups frozen lima beans, cooked
2 ounces Feta, crumbled (1/4 cup)
1 shallot, sliced

1. In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
2. Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
3. Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.

Yield: 6-8 servings

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