Grilled Greek Chicken Breasts with Whipped Feta

Chef John's grilled Greek chicken breasts with whipped feta recipe shows his favorite marinade and grilling technique for boneless, skinless breasts.

• 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 Italian parsley
• 1 cup full-fat Greek yogurt
• 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

Gather all ingredients.

Step 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).

Step 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.

Step 5

Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.

Step 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.

Step 7

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

Step 8

Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.