Go Back

Grilled Greek Chicken Breasts with Whipped Feta

With this grilled Greek chicken breasts with whipped feta recipe, I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine greek, Mediterranean
Servings 4 people
Calories 2465 kcal

Equipment

  • 2 Mixing Bowls One large for marinade, one medium for whipped feta
  • 1 Whisk or Electric Mixer For both marinade and whipping feta
  • 1 Outdoor Grill Charcoal grill recommended
  • 1 Instant-Read Thermometer Essential for safe and perfectly cooked chicken
  • 1 Chef's Knife and Cutting Board For chicken preparation and herb chopping

Ingredients
  

Main

  • 4 8 ounce boneless, skinless chicken breasts
  • ¼ cup red wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup olive oil and more as needed
  • 1 cup full-fat Greek yogurt
  • 8 ounces feta cheese
  • 3 tablespoons chopped fresh mint divided
  • 1 teaspoon finely minced garlic or to taste
  • 1 teaspoon grated lemon zest
  • 2 tablespoons chopped Italian flat-leaf parsley

Instructions
 

  • Gather all ingredients. ALLRECIPES / KAREN HIBBARD
  • Cut chicken breasts in half lengthwise. ALLRECIPES / KAREN HIBBARD
  • Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal). ALLRECIPES / KAREN HIBBARD
  • Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed. ALLRECIPES / KAREN HIBBARD
  • Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate. ALLRECIPES / KAREN HIBBARD
  • Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes. ALLRECIPES / KAREN HIBBARD
  • Spread whipped feta onto a serving platter or plate; place chicken over top. ALLRECIPES / KAREN HIBBARD
  • Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint. ALLRECIPES / KAREN HIBBARD

Notes

For the chicken, slicing breasts lengthwise ensures a more uniform thickness, leading to even cooking and preventing dry spots. Aim for a 2-3 hour marination; excessive time in acidic marinades can alter texture. Always bring chicken close to room temperature before grilling for optimal results. When grilling, a hot, clean, and oiled grate is paramount for a good sear and to prevent sticking. Cook to 150-155°F (65-68°C) internal temperature; the carryover heat during the essential resting period will bring it to a safe 165°F (74°C) while retaining moisture. For the whipped feta, a food processor can achieve a smoother, airier consistency than a whisk. Taste and adjust seasoning before serving. A final drizzle of high-quality extra virgin olive oil and a sprinkle of sumac over the finished dish would elevate both flavor and presentation.