Name: Grilled Greek Chicken Breasts with Whipped Feta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Boneless, skinless chicken breasts - 4 (8 ounce); Red wine vinegar - ¼ cup; Kosher salt - 2 teaspoons; Freshly ground black pepper - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Dried thyme - ½ teaspoon; Dried oregano - ½ teaspoon; Dried rosemary - ½ teaspoon; Garlic powder - ½ teaspoon; Olive oil - ¼ cup; Olive oil, or as needed - 1 drizzle; Chopped Italian parsley - 2 tablespoons; Chopped fresh mint - 2 tablespoons; Full-fat Greek yogurt - 1 cup; Feta cheese - 8 ounces; Finely crushed garlic, or to taste - 1 teaspoon; Chopped fresh mint - 1 tablespoon; Lemon zest - 1 teaspoon

Grilled Greek Chicken Breasts with Whipped Feta

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Greek Chicken Breasts with Whipped Feta

1. Boneless, skinless chicken breasts - 4 (8 ounce)

2. Red wine vinegar - ¼ cup

3. Kosher salt - 2 teaspoons

4. Freshly ground black pepper - 1 teaspoon

5. Cayenne pepper - ¼ teaspoon

6. Dried thyme - ½ teaspoon

7. Dried oregano - ½ teaspoon

8. Dried rosemary - ½ teaspoon

9. Garlic powder - ½ teaspoon

10. Olive oil - ¼ cup

11. Olive oil, or as needed - 1 drizzle

12. Chopped Italian parsley - 2 tablespoons

13. Chopped fresh mint - 2 tablespoons

14. Full-fat Greek yogurt - 1 cup

15. Feta cheese - 8 ounces

16. Finely crushed garlic, or to taste - 1 teaspoon

17. Chopped fresh mint - 1 tablespoon

18. Lemon zest - 1 teaspoon

How to cook deliciously - Grilled Greek Chicken Breasts with Whipped Feta

1. Stage

Gather all ingredients.

2. Stage

Cut chicken breasts in half lengthwise.

3. Stage

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.

4. Stage

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.

5. Stage

Preheat a charcoal grill until coals are white and very hot.

6. Stage

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.

7. Stage

Spread whipped feta onto a serving platter or plate and place chicken over top.

8. Stage

Sprinkle with fresh Italian parsley and mint and serve. Chef John