Grilled Greek Chicken Breasts with Whipped Feta
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
- Preparation:
- Cooking:
- Total:
Ingredients
- 4(8 ounce) boneless, skinless chicken breasts
- ¼cup red wine vinegar
- 2teaspoons kosher salt
- 1teaspoon freshly ground black pepper
- ¼teaspoon cayenne pepper
- ½teaspoon dried thyme
- ½teaspoon dried oregano
- ½teaspoon dried rosemary
- ½teaspoon garlic powder
- ¼cup olive oil
- 1drizzle olive oil, or as needed
- 2tablespoons chopped Italian parsley
- 2tablespoons chopped fresh mint
- 1cup full-fat Greek yogurt
- 8ounces feta cheese
- 1teaspoon finely crushed garlic, or to taste
- 1tablespoon chopped fresh mint
- 1teaspoon lemon zest
Instructions
Step 1
Cut chicken breasts in half lengthwise.Step 2
Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.Step 3
Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.Step 4
Preheat a charcoal grill until coals are white and very hot.Step 5
Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.Step 6
Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.