Grilled Feta-Brined Chicken

Grilled Feta-Brined Chicken
Adapted from bhg.com
Grilled Feta-Brined Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 4

    cups water

  • 4

    ounces feta cheese, crumbled

  • 2

    tablespoons dried oregano

  • 2 1/2

    teaspoons kosher salt

  • 2

    teaspoons cracked black pepper

  • 2

    pounds skinless boneless chicken thighs

  • 1

    large lemon, halved

  • 1/4

    cup olive oil

  • Crumbled feta cheese

  • Assorted fresh herbs (optional)

Directions

The day before serving, combine 4 ounces feta, oregano, 2 1/2 teaspoons salt, 2 teaspoons cracked black pepper, and water in a blender; cover and blend until smooth. Place chicken in an extra-large resealable plastic bag or container large enough to submerge chicken. Pour feta mixture over chicken. Seal and chill at least 8 hours or overnight. Remove chicken from brine and transfer to a towel-lined tray. Discard brine. Pat chicken dry with paper towels and let rest at room temperature for 30 minutes. Grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until done (at least 170 degrees F), turning once. Transfer chicken to a platter. Squeeze lemon halves over chicken and drizzle with oil. Season with additional salt and pepper and sprinkle with additional feta and herbs, if desired.

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