For the chicken: Combine all the ingredients for the chicken into a ziplock bag and massage the chicken to distribute the marinade. Refrigerate for 1 to 3 hours until ready to barbeque.

Just before dinner preheat the grill to high. Reduce heat to low and place the chicken on the grill for 8-10 minutes per side until cooked through and internal temperature reads 170 degrees.

Let chicken rest on a cutting board tented with foil for 10 minutes. Slice the chicken across the grain and arrange on a serving platter or plates.

Prepare salad ingredients by chopping 3 peppers into bite size chunks, cut tomatoes in half, cut cucumbers lengthwise into quarters and then slice, thinly slice red onion or dice. Add all vegetables into a large bowl or container.

For the greek salad combine all dressing ingredients in a small container or jar. Store feta cheese and olives in a small container in the refrigerator until dinner. Shake up dressing and add to your salad until you have the desired amount. Sprinkle with olives and feta cheese.

Using the small side of your grater, grate the cucumber with skin on. Put grated cucumber into a mesh strainer or squeeze out liquid with your hands and discard. Combine all remaining ingredients in a bowl or container and chill until ready to serve.