Feta Brined Grilled Chicken
Ingredient
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1/2 cup feta brine (from 1 [14-ounce] container) (such as Valbreso)
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1 small shallot, thinly sliced (about 1/4 cup)
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Zest and juice of 1 small lemon
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3 tablespoons extra-virgin olive oil
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2 teaspoons honey
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2 medium garlic cloves, minced or grated (about 1 teaspoon)
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1 teaspoon dried oregano, or 1 tablespoon dried rosemary
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1/4 teaspoon crushed red pepper
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2 pounds boneless, skinless chicken thighs (about 8 thighs)
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Cooking spray
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Kosher salt
Direction
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Stir together feta brine, shallot, lemon zest and juice, oil, honey, garlic, oregano, and crushed red pepper with a fork in a gallon-size ziplock plastic bag. Add chicken to marinade; toss to fully coat. Seal bag, and refrigerate at least 4 hours or up to 24 hours, turning occasionally.
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Build a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high (450°F to 500°F). Remove chicken from bag; scrape off excess marinade. Spray chicken with cooking spray; grill, uncovered, on well-oiled grates, flipping occasionally, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a plate; let rest 5 minutes. Season to taste with salt. Chop into large pieces; serve with your favorite salad.
