Grilled Feta-Brined Chicken with Tomato Cucumber Salad
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 head garlic
- 1 8-10 ounce block feta cheese in brine
- 3/4 teaspoon dried mint or oregano
- Black pepper
- 2 pounds tomatoes
- 2 pounds small Persian cucumbers
- 1/4 red onion
- 1/4 cup sherry, red wine, or white wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons dried mint or oregano
- Kosher salt
- Black pepper
- Toasted bread (optional)
Preparation
Prepare the brine by combining the feta brine from the block, crushed garlic cloves, dried mint or oregano, and black pepper
Submerge the chicken thighs in the brine and refrigerate for several hours or overnight
Remove chicken from brine, pat dry, and grill until fully cooked and juices run clear
For the salad, chop tomatoes into 1.5-inch pieces and dice cucumbers into 1-inch pieces
Thinly slice the red onion if using
In a bowl, whisk together vinegar, olive oil, dried mint or oregano, salt, and pepper to make the dressing
Toss the chopped tomatoes, cucumbers, and onion with the dressing
Serve the grilled chicken with the tomato cucumber salad, and add toasted bread if desired
Tips
Use the leftover liquid from the feta cheese container for the brine to ensure tender and flavorful chicken
This recipe is ideal for a quick summer dinner and can be adjusted for dietary preferences
