Grilled Greek Chicken Breasts with Whipped Feta

Chef John shows his favorite marinade and grilling technique for boneless, skinless chicken breasts in this Greek-inspired recipe served atop whipped feta cheese.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 606 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 1 tablespoon chopped fresh mint
• 8 ounces feta cheese
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped Italian parsley
• 1 cup full-fat Greek yogurt
• 1 drizzle olive oil, or as needed
• 4 (8 ounce) boneless, skinless chicken breasts
• 1 teaspoon finely crushed garlic, or to taste
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 0.25 cup olive oil
• 0.5 teaspoon dried oregano
• 0.25 cup red wine vinegar
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon dried rosemary

Recipe 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

Gather all ingredients.

Step 7

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

Step 8

Sprinkle with fresh Italian parsley and mint and serve.