Grilled Greek Chicken Breasts with Whipped Feta Learn like a Chef: Using this method, I will demonstrate my preferred marinade and grilling process for boneless, skinless chicken breasts, which can be difficult to prepare due to the fact that they are typically so dry and tasteless. However, this method is quite effective.
Grilled Greek Chicken Breasts with Whipped Feta Learn like a Chef
In addition to that, I will demonstrate how to prepare whipped feta, which is currently my favorite food item to consume. If you so like, add Greek olives as a garnish and serve with grilled red onion and red bell pepper with the dish.
Ingredients
- 4 (8 ounce) boneless, skinless chicken breasts
- ¼ cup red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ cup olive oil
- 1 drizzle olive oil, or as needed
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh mint
- 1 cup full-fat Greek yogurt
- 8 ounces feta cheese
- 1 teaspoon finely crushed garlic, or to taste
- 1 tablespoon chopped fresh mint
- 1 teaspoon lemon zest
Also See:
10 Best Healthy Breakfast Foods to Eat in the Morning
Directions
Accumulate all of the components. A lengthwise cut should be made in the chicken breasts. The following ingredients should be mixed together in a bowl: red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder. Toss the chicken until it is completely and uniformly coated with the sauce.
After pouring in ¼ cup of olive oil, toss the mixture to ensure that it is evenly coated. Marinate the meat in the refrigerator for one to twelve hours, although the best time is between two and three hours. Cover with plastic wrap.
Put the Greek yogurt in a separate bowl, and then crumble the feta cheese into with it. Combine the garlic, mint, and lemon zest, and then use an electric hand mixer or a whisk to beat the mixture until it is frothy and light. Make adjustments based on your taste. Refrigerate until it is required.
Turn on a charcoal barbecue and wait for the embers to become white and extremely hot. Continue to flip and cook the chicken until it is no longer pink in the center and an instant-read thermometer placed into the center of each piece reads at least 150 degrees Fahrenheit (65 degrees Celsius).
cook the chicken over the hot coals for approximately four minutes on each side. Taking the food off the grill, let it to rest for approximately five minutes.
The chicken should be placed on top of the whipped feta that has been spread on a serving tray or plate.
The dish is then served with a garnish of fresh Italian parsley and mint.
Nutrition
- Calories: 224kcal
- Carbohydrates: 4g
- Protein: 28g
- Fat: 11g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 5g
- Trans Fat: 0.04g
- Cholesterol: 84mg
- Sodium: 444mg
- Potassium: 541mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 62IU
- Vitamin C: 16mg
- Calcium: 27mg
- Iron: 1mg
