Serves 1
Directions
- 1Mince garlic cloves.
- 2Mix minced garlic with red wine vinegar.
- 3Let it set for 5 minutes.
- 4Add Greek yogurt to the garlic vinegar mixture.
- 5Add quality Greek feta in the brine and crumble it into the yogurt mixture.
- 6Add kosher salt and fresh dill and mix.
- 7Drizzle with Greek extra virgin olive oil.
- 8Chop pitted kalamata olives and add them to the mixture.
- 9Pound boneless skinless chicken breast to a half inch thick.
- 10Remove the chicken from the refrigerator 30 minutes before cooking.
- 11Add avocado oil, kosher salt and pepper on both sides.
- 12Heat a grill or cast iron grill pan on medium heat.
- 13Oil the grill grates.
- 14Heat the pan for 10 minutes.
- 15Grill the chicken for three to four minutes on each side.
- 16Rotate halfway through cooking to create hatch marks.
- 17Remove the chicken to rest for 8 minutes.
- 18Serve.
Ingredients
- garlic clove
- 1 tablespoon red wine vinegar
- Greek yogurt
- 0.5 Greek feta in brine
- pinch kosher salt
- fresh dill
- Greek extra virgin olive oil
- pitted kalamata olives
- boneless skinless chicken breast
- avocado oil
- kosher salt
- pepper
Equipment
tongsknifecutting boardgraterbowlspoonmeat malletzipper baggrill or cast iron grill pan
Tips
- Pound boneless skinless chicken breasts to half an inch thick for even cooking.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Heat the grill or cast iron grill pan on medium heat for 10 minutes.
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