Grilled Greek Chicken Breasts with Whipped Feta
Description
Chef John's grilled Greek chicken breasts with whipped feta recipe shows his favorite marinade and grilling technique for boneless, skinless breasts.
Ingredients
•
4 (8 ounce) boneless, skinless chicken breasts
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1/4 cup red wine vinegar
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/2 teaspoon dried rosemary
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/4 cup olive oil
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1 cup full-fat Greek yogurt
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8 ounces feta cheese
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1 tablespoon chopped fresh mint
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1 teaspoon finely crushed garlic, or to taste
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1 teaspoon lemon zest
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2 tablespoons chopped Italian parsley
Directions
1
Gather all ingredients.
2
Cut chicken breasts in half lengthwise.
3
Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
4
Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
5
Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
6
Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
7
Spread whipped feta onto a serving platter or plate; place chicken over top.
8
Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.