Grilled Feta-Brined Chicken

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°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.