Grilled Greek Chicken Breasts with Whipped Feta
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Date: 2022-05-11
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Comments and reviews: 9
russell
Thank you for a new feta thing to try! It seems rather delightful and keeps all the feta on my plate/fork instead of letting some escape here and there.
If you're grilling over actual flame/coals using boneless, you can do a quick brine and leave the salt out of the marinade - this unfolds the proteins so they retain water better. There is salt in the marinade but brine passes the salt evenly through the meat so it works better for seasoning as well as keeping it super juicy when grilling. If you get a decent brine on it, even if you blacken the skinless surface to a crust it will still be gushing juice a long while after you stop cooking it.
There are a lot of guides for brining but I usually just hyper salt the water and let it soak for like 15-45 minutes, depending on how thick the pieces are, rinse well and let get pretty dry again before dunking in the marinade to let it drink some in. Since the brine changes the chicken on a molecular level, rionsing it well actually resets the flavor since all you did was put it in salt water.
If you are using chicken that has been injected at the packing plant, then skip the brine - but that would be why your chicken is moist and juicy sometimes and sometimes not so much; minimally processed isn't necessarily healthier but it's good to know so your recipe can account for it.
reply
Thank you for a new feta thing to try! It seems rather delightful and keeps all the feta on my plate/fork instead of letting some escape here and there.
If you're grilling over actual flame/coals using boneless, you can do a quick brine and leave the salt out of the marinade - this unfolds the proteins so they retain water better. There is salt in the marinade but brine passes the salt evenly through the meat so it works better for seasoning as well as keeping it super juicy when grilling. If you get a decent brine on it, even if you blacken the skinless surface to a crust it will still be gushing juice a long while after you stop cooking it.
There are a lot of guides for brining but I usually just hyper salt the water and let it soak for like 15-45 minutes, depending on how thick the pieces are, rinse well and let get pretty dry again before dunking in the marinade to let it drink some in. Since the brine changes the chicken on a molecular level, rionsing it well actually resets the flavor since all you did was put it in salt water.
If you are using chicken that has been injected at the packing plant, then skip the brine - but that would be why your chicken is moist and juicy sometimes and sometimes not so much; minimally processed isn't necessarily healthier but it's good to know so your recipe can account for it.
reply
per
another wonderful display of culinary ability.
allow me two comments:
garlic.
now adays
has not the same(arousing) aroma as 30 - 40- 50 years ago (one should beware the morning after): )
the garlic we use. (is it gene manipulated) in order to reduce unpleasent odeurs?
secondly:
what wine is recomended for this particular dish?
reply
another wonderful display of culinary ability.
allow me two comments:
garlic.
now adays
has not the same(arousing) aroma as 30 - 40- 50 years ago (one should beware the morning after): )
the garlic we use. (is it gene manipulated) in order to reduce unpleasent odeurs?
secondly:
what wine is recomended for this particular dish?
reply
FlowingDown
Would this recipe work without a grill? I was thinking I could stick the chicken under a high grill in the oven. If it would work I think this would be a lovely recipe with a side of Turkish Pilav, I've been looking for something to serve with that style of rice for ages.
reply
Would this recipe work without a grill? I was thinking I could stick the chicken under a high grill in the oven. If it would work I think this would be a lovely recipe with a side of Turkish Pilav, I've been looking for something to serve with that style of rice for ages.
reply
tommie
Chest cold? Or sinus infection? Or just a lot of pollen. Are you all right you sound like you got a stopped up nose
That also tells you how much of this stuff I watch that I can tell when he s got a sinus infection
reply
Chest cold? Or sinus infection? Or just a lot of pollen. Are you all right you sound like you got a stopped up nose
That also tells you how much of this stuff I watch that I can tell when he s got a sinus infection
reply
Nick
1: 00 caramelizing refers to the cooking of sugars that in turn brown, but browning refers to the maillard reaction that cause proteins to char or brown, so technically they're not the same thing
reply
1: 00 caramelizing refers to the cooking of sugars that in turn brown, but browning refers to the maillard reaction that cause proteins to char or brown, so technically they're not the same thing
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Laina
pounding head, pounding head on wall. not another chicken recipe. must be 50, 000, 000, 000 chicken recipes from all my fav chefs. enough with the chicken. LOL
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pounding head, pounding head on wall. not another chicken recipe. must be 50, 000, 000, 000 chicken recipes from all my fav chefs. enough with the chicken. LOL
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DonPandemoniac
That is indeed one of the best recipes with chicken breast I've seen so far. You Chef are truly the Ulysses S. Grant of making a lesser cut not bland.
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That is indeed one of the best recipes with chicken breast I've seen so far. You Chef are truly the Ulysses S. Grant of making a lesser cut not bland.
reply
Renee
Wow I saw this and clicked immediately because, I just made this and put in a roll with tomatoes and olives and capers and toasted it the oven and yummy. Ty
reply
Wow I saw this and clicked immediately because, I just made this and put in a roll with tomatoes and olives and capers and toasted it the oven and yummy. Ty
reply
Chibaleko
Chef John, if you like this whipped feta you should check out Tyrokafteri, it's basically the same but with hot peppers mixed in, it's a godlike spread
reply
Chef John, if you like this whipped feta you should check out Tyrokafteri, it's basically the same but with hot peppers mixed in, it's a godlike spread
reply
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