Grilled Greek Chicken Breast

Cut chicken breasts in half lengthwise.

• chicken breasts: 250 g

Combine red wine vinegar, salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1-12 hours , but 2 to 3 hours is ideal.

• red wine vinegar: ¼ cup
• salt: 2 tsp
• black pepper: 1 tsp
• cayenne: ¼ tsp
• thyme: ½ tsp
• oregano: ½ tsp
• rosemary: ½ tsp
• garlic powder: ½ tsp
• olive oil: ¼ cup

Place greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.

• greek yogurt: 1 cup
• feta cheese: 250 g
• garlic: 1 tsp
• mint: 1 tbsp
• lemon zest: 1 tsp

Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 F (65C). Remove from the grill and let rest for about 5 minutes .

Spread whipped feta onto a serving platter or plate and place chicken over top.

Sprinkle with fresh Italian parsley and mint and serve.

• fresh Italian parsley
• mint