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Grilled Feta-Brined Chicken


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  • 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)


Adapted from


Step 1

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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