Feta Marinated Chicken
This recipe was inspired by the Greek technique of feta-brining, a process often applied to a whole chicken that requires a lot of feta brine. I made it simpler by using crumbled feta and turning it into a flavorful marinade with red wine vinegar, olive oil, capers, oregano, and lemon. This marinade can be applied to split chicken breasts, whole chicken, or boneless and skinless. It’s a win!
An easy overnight marinade for the roast chicken of your dreams.
- 3 oz. feta, crumbled
- 3 medium garlic cloves
- 1/2 c. room temperature water
- 1/4 c. red wine vinegar
- 1/4 c. olive oil
- 1 tbsp. dried oregano
- 1 tbsp. honey
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- zest of 1 lemon
- 1/4 c. capers with 1 tbsp. juice
- 4-6 split bone-in or boneless chicken breasts, trimmed of excess skin and fat
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Combine the first 5 ingredients in a food processor and blend until smooth. Add the oregano, honey, salt, pepper, and lemon zest and whir again. Finally, add the capers and juice and pulse just 2-3 times to combine. You want some of the capers to remain whole.
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Lay the trimmed chicken breasts in a single layer in a large baking dish and pour the marinade over the chicken. Turn the chicken pieces breast-side down (if using bone-in) and cover the dish completely with plastic wrap. Refrigerate overnight (10-24 hours).
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Remove the chicken from the fridge and let rest at room temperature for 30-45 minutes. Pre-heat oven to 375°. When ready to bake, uncover the dish and turn the chicken breasts over so that they are breast-side up. Top each chicken breast with a slice of lemon and bake for 45-50 minutes (less time if using boneless chicken breasts) or until the juices run clear.
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Transfer the chicken to a platter and generously spoon pan sauce over each breast. If desired, you can serve any remaining sauce on the side.