Feta Brine for Chicken

Chicken thighs are enriched by a salty, savory feta brine keeping the meat moist and using up everything your feta container has to offer.

Matt Taylor-Gross / Food Styling by Barrett Washburne

We go through two cartons of feta cheese a month at my house, and I’ve begun to use the punchy brine in marinades and rice pilafs rather than letting it go to waste. Here, the brine enriches chicken thighs, while the salt in the brine carries the aromatic ingredients below the surface. To maximize the brine, use a slotted spoon to sift out any stray pieces of feta before building your marinade.

If you only buy crumbly feta that’s not packaged in brine you can swap it with a quarter cup each of dill pickle brine and buttermilk or plain yogurt here. Just adjust the salt to your liking. Or you can follow cookbook author Melissa Clark’s lead and puree a few ounces of the feta itself with water.

1/2 cup feta brine (from 1 [14-ounce] container) (such as Valbreso)

1 small shallot, thinly sliced (about 1/4 cup)

Zest and juice of 1 small lemon

3 tablespoons extra-virgin olive oil

2 teaspoons honey

2 medium garlic cloves, minced or grated (about 1 teaspoon)

1 teaspoon dried oregano, or 1 tablespoon dried rosemary

1/4 teaspoon crushed red pepper

2 pounds boneless, skinless chicken thighs (about 8 thighs)

Cooking spray

Kosher salt

Stir together feta brine, shallot, lemon zest and juice, oil, honey, garlic, oregano, and crushed red pepper with a fork in a gallon-size ziplock plastic bag. Add chicken to marinade; toss to fully coat. Seal bag, and refrigerate at least 4 hours or up to 24 hours, turning occasionally.

Build a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high (450°F to 500°F). Remove chicken from bag; scrape off excess marinade. Spray chicken with cooking spray; grill, uncovered, on well-oiled grates, flipping occasionally, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a plate; let rest 5 minutes. Season to taste with salt. Chop into large pieces; serve with your favorite salad.

Tangy, lightly herbal red: Thacher Glenrose Vineyard Cinsaut

Originally appeared in Food & Wine magazine, August 2023