Salty feta and lemon give grilled chicken fresh flavor. Serve this dish warm or at room temperature.

Source: Better Homes and Gardens


Recipe Summary

30 mins
9 hrs to 1 day (includes brining)
Max Servings:


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

314 calories; total fat 19g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 158mg; sodium 588mg; potassium 395mg; carbohydrates 2g; fiberg; sugar 1g; protein 32g; trans fatty acidg; vitamin a 124IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6 1mg; folate 15mcg; vitamin b12 1mcg; calcium 112mg; iron 2mg.

Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
This is my most favorite summer recipe! I love it, and have been doing it for a few years since it was in my magazine a few summers ago. It make the chicken so moist!