Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 6 oz each)
  • 1 cup Full Fat Greek Yogurt (Plain, unflavoured)
  • 1 tablespoon Lemon Zest (finely grated)
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Extra Virgin Olive Oil (for marinade)
  • 2 teaspoons Dried Oregano (preferably Greek/Wild)
  • 3 large Garlic Cloves (minced)
  • 1 teaspoon Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 4 oz block Feta Cheese (Preferably Greek barrel-aged)
  • 1/4 cup Full Fat Greek Yogurt (for dip)
  • 1 tablespoon Extra Virgin Olive Oil (for blending dip)
  • 1 tablespoon Water (or milk)
  • Pinch Fresh Black Pepper (for dip)

Instructions:

  1. Prepare the Marinade: In a mixing bowl, whisk together 1 cup Greek yogurt, lemon zest, lemon juice, 2 tablespoons olive oil, oregano, minced garlic, salt, and pepper until fully incorporated.
  2. Coat the Chicken: Pat the chicken breasts dry with kitchen paper. Place the chicken in a resealable bag or container and pour the marinade over the top, ensuring all pieces are fully coated.
  3. Refrigerate: Seal the bag/container and refrigerate for a minimum of 2 hours, or ideally, overnight (up to 12 hours) for maximum tenderness.
  4. Prepare the Dip: Place the feta cheese, 1/4 cup Greek yogurt, 1 tablespoon olive oil, and water/milk into the bowl of a food processor.
  5. Blend: Process the dip ingredients on high speed for 1–2 minutes, scraping down the sides, until completely smooth, light, and airy. Taste and add a final grind of pepper. Transfer to a small serving bowl and chill.
  6. Preheat: Preheat your grill to medium-high heat (375–400°F / 190–200°C) OR preheat your oven to 400°F (200°C).
  7. Prep the Chicken for Cooking: Remove the chicken from the marinade, allowing any large excess clumps of yogurt to drip off. Do not wipe the chicken clean.
  8. Cook: Grill the chicken on oiled grates for 6–8 minutes per side, OR bake on a prepared baking sheet for 18–25 minutes, until the internal temperature reaches 165°F (74°C).
  9. Rest and Serve: Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing it diagonally. Serve the sliced chicken immediately alongside generous dollops of the chilled Whipped Feta Dip.