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Grilled Chicken with Feta
January 12, 2021
Persons
6
Serving Size
1
Prep Time
15 minutes
Cook Time
16 minutes
Wait Time
4 hours
Total Time
31 minutes
Notes
Use goat cheese instead of feta if desired
Olives can also be added to the marinade
Ingredients
- 6 boneless, skinned chicken breast halves
- 1 cup plain (or peach) yogurt
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon ground oregano
- 1/4 teaspoon black pepper
- salt, to taste
- 3 oz feta cheese
Instructions
- Trim chicken of excess fat, pound flat or slice, and place in a shallow glass or ceramic dish
- Combine yogurt, olive oil, lemon juice, oregano, salt and pepper; pour over chicken
- Refridgerate, covered for 4 hours, turning occasionally, Drain and reserve marinade
- Prepare broiler; brush broiler rack lightly with butter or oil
- Broil chicken 4 inches from heat for 5-7 minutes each side, or until tender, cooked through and no longer pink. Brush chicken with reserved marinade while cooking
- Slice feta thinly, and lay pieces accross chicken breasts
- Broil for 2 minutes or until cheese starts to bubble slightly
- Serve immediately with grilled baby eggplant or a salad of tomato, olives, green pepper, onion rings and lettuce
© 2024 Copyright Alex Piskun
