Grilled Greek Chicken Breasts with Whipped Feta

Ingredients

• 4 (8 ounce) boneless, skinless chicken breasts
• 0.25 cup red wine vinegar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon garlic powder
• 0.25 teaspoon cayenne pepper
• 0.25 cup olive oil
• 1 cup full-fat Greek yogurt
• 8 ounces feta cheese
• 1 tablespoon chopped fresh mint
• 1 teaspoon finely crushed garlic, or to taste
• 1 teaspoon lemon zest
• 2 tablespoons chopped Italian parsley

Steps

1. Gather all ingredients.
2. Cut chicken breasts in half lengthwise.
3. 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).
4. 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.
5. Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
6. 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.
7. Spread whipped feta onto a serving platter or plate; place chicken over top.
8. Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.