Grilled Greek Chicken Breasts with Whipped Feta

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cut chicken breasts in half lengthwise.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spread whipped feta onto a serving platter or plate; place chicken over top.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.'}

📊 Nutrition Facts

Per serving (4 servings total)