Grilled Greek Chicken Breasts with Whipped Feta - Food Wishes
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- เผยแพร่เมื่อ 21 ก.ค. 2024
- Just because I almost never grill boneless skinless chicken breasts doesn’t mean I shouldn’t teach those who do the best way to do it. That’s the official reason I’m posting this. The actual reason is that I was looking for an excuse to consume large quantities of whipped feta. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/838...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Grilled Greek Chicken Breasts with Whipped Feta, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
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Whipped feta got me clicking so fast this video was only 14 seconds up!
Ok? You want a cookie?
@@marsh2537 only if it has a pinch of cayenne in it
Me too !
Tell me about it!!! I wanna dollop on my cucumber salad... maybe the🍋 juice can be squeezed onto the salad too!
I got a little moist in the pants when I read whipped feta.
ok, I made this tonight, but since I don't have a grill, I cut the chicken into bitesized pieces then marinated. Then I cooked the onions and peppers in a wok, added the chicken and spread that over the whipped feta. It was absolutely delicious !!! Thank you Chef John !!!
As a Greek person I insist that you can‘t just use the vinegar of your choice but that red wine vinegar is mandatory
Υποχρεωτικό
I forgot to buy the vinegar. I’ll have to take the word Greek out of the recipe this time unless there’s some kicking around in the cupboard
I LOVE your point about adding the oil as last step of marinade. That feels right to me too. Thank you!
It works, changed my greek chicken sheet pan recipe to marinate this way, much more flavor in less time.
I think chef John is 100% right about adding the oil after coating the chicken in the marinade.
Sounds legit.
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.
I'd love to try the whipped feta with grilled lamb. Definitely making this next time I grill!
You are inspired, sir.
Great idea. I think I’ll do that tonight.
Please Rate My Last Recipe | Extremely Delicious Chicken Tikka Alfredo | Handy Ingredients | 30-Min Ready! 🙏🏻♥️
Good call!
I made it with grilled lamb chops today. Subbed fresh lemon juice for the vinegar in the marinade and added some fresh dill from my garden with the mint to the feta. Outstanding!
When you're comfortable in the kitchen, doing what feels right rarely goes wrong.
There was a restaurant in Dublin that did a whipped feta and burnt lemon dip that was epic.
When I woke up this morning, I didn't expect to see a recipe involving whipping and a Marquis de Sade reference.
I used to watch all of chef john’s videos years ago. I remember getting hungry watching them and then try to recreate them. I stumbled back again and am glad to see he hasn’t lost his charm. Thank you chef John!
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
That sounds heavenly! I'm going to look that up now. Thanks.
I use the recipe from Serious Eats. Delicious.
Just looked up a recipe for that...now adding a fresh hot chili to mine tonight!
I know must make this and put it on turkey sandwiches. Thanks.
@@soso-mx8nb I do this all the time!!
Well I cooked this for tea today the family all agreed it was delicious. The weather here in the UK was not fit for bbq cooking so I cooked the chicken on a cast iron griddle pan which did a decent job.
I haven't watched Chef John in a few months. By far the longest streak I've ever gone since I started watching 10 years ago. I never thought I could regret such an action so much. Thank you for the smiles and energy that only this channel can bring. I'm happy it's back in my life. 🤗👍👍
This sounds so good. My dad recently had a near miss with a clotted artery and I am working my way back through Food Wishes Mediterranean type recipes to modify for him (he is a very Oklahoman/Texan steak and potatoes kind of person) and I think I can tweak this kind of recipe into something he will eat. I know the sodium in this one won't work, but that is where the tweaking comes in. These recipes are a huge help as far as starting points to modify for him and I am really grateful for the help and starting points to help him have a longer happy life with good food all the way.
Made this for my In laws last week. They loved loved loved it!!
Every time I think I love him as much as I possibly can he does something like this.
Your family is so lucky to have you cooking for them. OMG. 😍
Looks amazing! For whenever I zest lemon when making this sort of chicken, I usually like to add the lemon juice to the marinade, instead of using vinegar, so I don’t have a skinless lemon drying up in the fridge.
Please Rate My Last Recipe | Extremely Delicious Chicken Tikka Alfredo | Handy Ingredients | 30-Min Ready! 🙏🏻♥️
you can always squeeze the juice and refrigerate it. It retains taste up to few days.
Mixing feta with milk and/or yogurt give the basic filling for Greek cheese pie. It is usually surrounded by phyllo dough although there are other variations of it.
In Greek it is called tiropira (τυρόπιτα). It is the most popular choice for breakfast here and I think that people would love it if you walk them through into making it. Especially now since you figured out the feta + yogurt combination. :)
@Michele B If you find access to phyllo dough you can try this one: th-cam.com/video/VVkgeg6rADg/w-d-xo.html There are English subs for all the essential measurements and processes. Let me know here if you make it. You are welcome.
What an amazing-looking dish. I love the ingenuity here, and the flavours seem like they will be fantastic together. Thank you Chef Jon!
Chef John, outstanding, simple to follow recipes. Just what we need, thank you….
I have done quite a few food wishes recipes but this has to be one of the best ever. I did make a few alterations. I used thighs instead, cut them into smaller pieces & did them kabob style. After they browned I wrapped them in foil & tossed them on the cooler side of the grill. I also made too much marinade so I marinated some zucchini also & cooked it on the hot side while the chicken was on the cool side.
I was a bit worried the whipped feta would be too much so I added a big boy (dots not slots) eggplant I grilled with the peppers & onions. I ended up adding the red pepper to the feta too.
The store I usually shop at has crummy pita so I went with naan & made a wrap. Probably the best dinner I've had in months. I want another now but I'm too full.
In other words you didn't really do the recipe at all...you did your own. So...how, exactly, can you say this is one of the best food wishes recipes again?
@@TheJstahl95 you can't say I didn't do the recipe at all when I used the marinade & the whipped feta aka the bulk of the recipe. I could see a comment like yours on a Gordon Ramsay vid but Food Wishes encourages making a recipe your own.
@@alphafert608 I can say it. And, I did. How about..."I did this recipe just as Chef John shared in the video and it was one of the best recipes I have seen from food wishes. Then I made some alterations that I was really happy with and you may want to try..."
@@TheJstahl95 Sounds to me like you need a life.
Made this last night, came out really well! Nice flavors, marinated chicken for about 2 hours, the whipped feta with the yogurt and lemon zest is a nice compliment to the chicken. I skipped the tile but used a square dinner plate and arranged the whipped feta in the middle, sliced a chicken breast and placed it on top. I surrounded it with salad greens and made a greek vinaigrette for the salad. My wife grows mixed salad greens, and various herbs including parsley and mint...so it was quite a flavor burst and a pretty dish; I pan cooked the chicken though, flavor still good. Great recipe Chef John, will bookmark and use again.
I just did this for dinner, and while I don’t want to pat my own back, this was restaurant taste food even if I undercooked the peppers. So simple so good. Thank you.
I find your Vinegar-Before-Oil theory of marination, to be well-reasoned and compelling. I concur.
I have to admit, I'm here mostly for the chef John's storytelling! 😇 Chef, you must try making your own AJVAR, it's a heavenly food from the Balkans. 🤗
Heavenly it is. I have it everyday with my breakfast and as a condiment for sausages. That said....it is a royal pain to make from scratch, so I always just buy Ajvar/Ljutenica.
@@SluggerStark Haha yes it really is, and "Bakina tajna" is my favourite even though is a bit pricey.
Please Rate My Last Recipe | Extremely Delicious Chicken Tikka Alfredo | Handy Ingredients | 30-Min Ready! 🙏🏻♥️
I hope you're in good health John, I enjoy your work.
I would not have tried this if it weren’t for BSCB being on sale for $1.99/lb. Had the butcher wrap up one breast. Then I scooped up 1/3 pound of an olive and cubed feta mix from the olive bar because it cost less per pound than feta. I wanted a single serving of whole milk Greek yogurt, but only found nonfat, so I bought that one. Picked up a tiny tub of sour cream to fortify the yogurt. Mint, parsley, and oregano I have growing at home. Total with tax came to $6.10, not too hateful for these trying times. I have RWV, olive oil, spices in the pantry. Happened to have one lemon left last night. Thanks for feeding me, Chef.
I went from watching MMA videos to watching a Chef John's video. Ahhh, the power of TH-cam.
Love this idea, gonna make it for my neighbors this weekend! Also, as someone trying to get into food photography for fun, big thank you for the tip on using leftover tiles! Genius
This looks fabulous. Definitely looking to bring more Greek flavors into my cooking.
Actually Turkish 🇹🇷 flavour is better
Right, because flavor is determined by very small differences in national borders and can be clearly ranked.
@@acouragefann I just like Greek food. Life is so much more enjoyable without internet hostility.
@@marsh2537 I thought turks only eat dirt?
@@acouragefann, no no, they're right, Turks taste better than Greeks, and don't need to be marinated quite as long.
Another spectacular dish Chef John… your videos are so relaxing 😎
I have to tell you, your other Greek Chicken recipe is the absolute best I've ever had. I even bit the bullet and bought a large All Clad roasting pan just like yours, because it just makes it all that much better. And as good as the chicken is, I have to agree with you, it's really just an excuse to have those amazing potatoes.
Committed lmao
Please Rate My Last Recipe | Extremely Delicious Chicken Tikka Alfredo | Handy Ingredients | 30-Min Ready! 🙏🏻♥️
Can you copy the TH-cam link of that recipe you are speaking of?
@TBD I searched the TH-cam search bar with the query "Food Wishes Greek chicken *[and potatoes.]"
(*Note: the brackets were auto-suggested by TH-cam so I added them as per Ryan Lamp's comment.)
Da goods:
•th-cam.com/video/VQnrYEnFfWs/w-d-xo.html
Title: "Greek Chicken & Potato Bowl."
•th-cam.com/video/h6OSMbfhIao/w-d-xo.html
Title: "Greek Lemon Chicken and Potatoes Recipe; How to Make Greek Lemon, Garlic, & Herb Chicken."
There was a third video mentioning Greek Chicken that showed up, but no potatoes. I'm choosing to omit. If you are curious for further exploration, perhaps follow my lead as described and do your own damn query of TH-cam. 😉 hopefully this gets you to what they were talking about. I'm new to this channel, as such I can't offer any insight one way or another...so, this is where I leave you.
🖕🏼 "peace among worlds!!" 🖕🏼
Cheers and salutations, yours sincerely; King Shit
👑👌🏻
🖕🏼💩
@@1230mkelly it's "Greek chicken and potatoes" by Food Wishes. I make it once a month at least lol
I love this man. And his cooking. Too hard to say which one I love more.
You had me at Greek! My favourite cuisine! 😋😍
So many chefs love to show off their fancy expensive hardware. I love that you used the $18 Mal-Wart grill! As long as it holds hot coals, it'll cook.
Made this for dinner today. SOOOO GOOOD! I used 1 tsp dried oregano instead of 1 tablespoon of fresh and Lisbon Lemon balsamic vinegar. Marinated 3 hours. And the whipped feta? oh my, my. And Chef you are on to something with the idea of adding the oil to the marinade last. Thanks!
This recipe looks fantastic and the presentation you arranged is so beautiful. Bon appétit.
Yay! Low carb recipe from foodwishes! Thanks chef John!
Finally made this tonight! AMAZING Chef John!!!!! WE LOVED It and served it with a Shirazi Salad...Spectacular
Two videos for the price of free!? I’ll take it!
i am greek and this is better than what we get at the local places! keep it up
I’m going to make this at our very seasonal cabin, along with Greek salad. I’m gonna be a rockstar 💫. Thanks Chef John!
I used the marinade on a whole chicken and it was absolutely delicious👩🍳 Thank you!
Came for the whipped feta as I always have left over Greek yoghurt from my pizza base making, this is perfect thanks' chef John.
I agree about the oil going last, I do the same thing and feel the same way. I make a chicken with lemon juice and zest along with roughly chopped fennel seeds then make a similar sauce. 100 % dish you have here!
Thanks (yet again) Chef John! This was a huge hit for me and my family tonight. Now I have another one-day grilling show-stopper. My family and friends are probably tired of "Bob's Kabobs" at this point 😀
Excellent, chef! I'll be making that feta! I agree with holding the oil in the marinade back until the end, makes sense to me!
With whipped feta!!! Holy moly! This looks delicious!!!! Thanks for making this recipe! Love your dishes and demos!!! You rock!!! Thanks! Spence
We make something like the whipped feta thing here in Bulgaria, it's called katak (Turkish name probably, but you can get decent results when googling the term). We also add paprika and grilled red peppers to it. Personally I find that a bit of sweetness from those makes the whole thing better, since just yoghurt and feta can end up a bit too tangy and almost sour.
Hey TH-cam! You might want to consider what ads you run during one of Chef John’s excellent recipe videos. He gets your mouth watering and then in the middle of the video you dimwits run an ad for a treatment for toe nail fungus. Highly inappropriate. Having said this, the chicken / feta is out of this world.
The line read today is very soothing
Made this tonight and it was AWESOME
Made the marinated chicken with salad tonight and it was an absolute hit with the family DELICIOUS I didn’t use any oil though but still came out perfect & moist
Yummm! I love watching your videos - you crack me up!
Definitely gonna try this recipe
Tried this last night stove-top and it was still AMAZING! CHEF JOHN, YOU ARE THE SH!T!!!!!
your marinade theory is probably correct,, we love you man
I love you, Chef John!
Made this tonight. It was fabulous!
Recipe was a success when I made it for my family for dinner. I grind olives and half an onion into the whipped feta and it was delicious with the chicken.
So I made this tonight and it was fantastic. One change I made though is instead of "chunkifying" the chicken breasts, I butterflied them. Makes grilling them much easier and more uniform penetration of the marinade. I forgot to buy a lemon so I used a couple of drops of lemon juice in the whipped feta (seriously, just a few drops - MAYBE a 1/4 teaspoon) and it was still really good without lemon overpowering it.
The whipped feta is amazing. I added pepper because french habits die hard but it was amazing. Using it as the sauce for greek tacos
This looks amazing, I can't wait to try it
Okay, you humbled me. I always buy crumbled feta. I won't do it anymore. I promise. 😞
We made this last night. It was as delicious as advertised.
Literally saw this and grabbed the ingredients for dinner. Just got done eating this with roasted potatoes. 10/10 recommend!!!
you must report back with results
I'll have to get over to Mal-Wart for a grill! Can't wait to try this recipe.
So agree, oil last in marinade but first in lettuce to stop wilting
Looks amazing! Thank you Chef
Try substituting the vinegar for lemon juice, and adding mustard instead of caynenne. This marinade is the basis of most Greek meats and can be adapted in multiple ways of course, just offering authentic alternative!
I'm with you on the division between the water-soluble and oil-soluble stages of flavor development.
I just tried it out. The chicken was already great but that whipped feta is just amazing. It's a perfect dip to almost anything. I had to change it a bit. I had no lemon nor mint, so I used orange zeste and lemon balm.
Oh how I would love not to have read Harry Potter so I could read it all for the first time! I envy anyone who hasn’t read it! It’s a terrific read, Chef! There are not any magical marinades in it, but there are delightful ideas about what constitutes food that magical people would eat. I hope you’ll give it a try it soon! And as always, Enjoy!
thank you chef john this goes crazy
Cooking this for my lady companion this evening! It helps the marinade to penetrate if you stab the meat several times after cutting...
UPDATE: Hugely successful. I didn't bother with a little garlic in the whipped feta though - used a whole bulb. No vampires in East Anglia tonight!
Just want to say that your use of cayenne has inspired me to approach hotter peppers. Got some ghost pepper sauce, and one drop makes my eyes water, and throat burn...in a very GOOD way.
You are my Julia Child ♥ 💖 ❤
Lol...Greek olives from Italy. 🇮🇹
Oh wow! That looks amazing. Feta is wonderful stuff xxx
Beautiful serving for one!
Simple and healthy. Thanks! I will make this for certain.
I TOTALLY BELIEVE IN YOUR OLIVE OIL THEORY !
Chef John we created a new dish based on this recipe! After having this fabulous chicken and whipped feta with grilled vegetables for dinner, we had some left over so we diced up the chicken and vegetables, added some leftover pasta, some peas, some of the whipped feta and a little pesto, and viola- it became the most incredible Greek spaghetti! I’d show you a picture but TH-cam doesn’t allow that… Enjoy!
I'm sorry but Greeks don't eat pasta with peas or chicken or pesto or whipped feta
i marinade my chicken in yogurt for 24 hours. When I sear it, it cooks quickly and it doesn't dry out.
I've made this whipped feta a few times now and always to rave reviews! It is simply to die for delicious!
Galaktoboureko recipe please!!😋😋
Whipped feta is frickin amazing
This is a good follow-up to the Greek chicken and potatoes recipe.
Grilling season! I am very excited.
I made this recipe, pairing it with grilled asparagus for dinner last for my family and I. It was a hit and surprisingly gave me another of a few ways that I'll actually eat chicken breast. I dislike chicken breast so much in fact that I was very tempted to substitute boneless skinless chicken thighs. Fortunately the chicken breast was tender and juicy with lots of flavor. I'll definitely make this again.
I bet the whipped feta topped with finely chopped roasted onion and pepper and maybe even olives and the mint would make a really good dip for pita chips
I see some traditional Chinese recipes (Chef Wang and Chinese Cooking Demystified) utilize the same technique! The liquid components (soy sauce, rice wine etc) are added to the meat first before being coated in oil.
Ok Ok, I will cook tonight! Thanks for the inspiration John! 💖
Whipped feta is awesome. Great recipe!
There have been so many foodtubers coming up way after Chef John established himself, but I rarely see anyone else do one of OG's signature moves, which is putting a piece of plastic wrap _into_ a bowl containing some fridge-bound marinating/brining protein or other payload, with direct contact on said payload, rather than stretching the plastic wrap across the top.
It makes so much sense. For one thing, plastic wrap sometimes refuses to stick to something, and you waste time trying to convince it to stick, whereas the plastic wrap will definitely stick to [thing] because [thing] is wet. And also, oxygen. You've got a tupperware container with leftover guacamole in it. Congratulations, because guacamole is delicious, so you're smart. Oxygen is great for breathing and also for making useful fires (not the accidental ones), but other than that, it's an absolute nuisance. It's going to make your guacamole brown on top. The tupperware container is air tight, but unless it's filled to the very brim, there's some air trapped in there. And it's probably enough air to brown your guac.
Acid's a great solution. (Hah! science pun kind of, I don't know.) But while a little squeeze of lime might be pleasant in guacamole, it takes a lotta squeeze to prevent browning for several hours in the presence of oxygen. This leads to an overly tangy guac. We're sort of conditioned to it, though, because we consume so much pre-made guac from the grocery store, which is often loaded with sour preservatives to keep it from turning brown. We have to remember not to forget that it's important not to forget the taste of fresh guacamole.
You can put that same guac in that same container and then just press a little bit of plastic wrap onto the surface, and you'll greatly reduce the amount of available oxygen and slow down the browning.
AWESOME.. GONNA MAKE THIS ,THIS WEEK
Is there any particular reason for dry herbs working better in a marinade than their fresh versions?
Great recipe! Thanks.
that looks great like a perfect meal
This looks insanely good
Perfect recipe for the summer!
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