Grilled Chicken Breasts With Feta Yogurt Sauce Recipes

GRILLED CHICKEN BREAST

Steps:

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• 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.
• Preheat a charcoal grill until coals are white and very hot.
• 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 degrees F (65 degrees C). 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.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

GRILLED CHICKEN BREASTS IN SPICED YOGURT

Steps:

• Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
• While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
• Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
• Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.

GREEK YOGURT, SPINACH, AND FETA STUFFED CHICKEN RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. In a medium bowl, combine spinach, yogurt, feta cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Set aside. Slit chicken breasts at the wide end, inserting knife as far into the breasts as possible, creating a pocket for stuffing. Carefully stuff each breast with half of the spinach, yogurt and cheese mixture so that each breast is plump. Stop stuffing once the mixture begins to drip out of the slit end. Set aside any remaining spinach mixture. Lightly grease a baking sheet or shallow casserole dish with cooking spray. Place stuffed breasts in pan and brush each with olive oil, then season with remaining salt and pepper. If there is leftover spinach, yogurt and cheese mixture, spread it over the top of the breasts after they are brushed with oil and seasoned. Bake 45 to 50 minutes, or until the juices run clear. Let chicken stand for 5 to 15 minutes, then cut each breast into fourths. Enjoy.

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

Steps:

• Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
• Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
• Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
• Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

GRILLED CHICKEN BREASTS IN SPICED YOGURT

Steps:

• Stir together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt and spices.
• Add chicken and turn until well coated.
• Marinate at room temperature for 20 minutes.
• While the chicken is marinating, preheat grill.
• While grill is heating, stir together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
• Reduce grill to moderate heat.
• Grill chicken (discard marinade), on lightly oiled grill rack, turning occasionally (closing grill between turns), until cooked through, 10 to 12 minutes total.
• Transfer chicken to a platter.
• Toss together mint, shallot and remaining oil in a small bowl.
• Drizzle chicken with yogurt sauce and top with mint salad.