Grilled Feta-Brined Chicken with Tomato-Cucumber Salad
Prep time 15mins
Cook time 8mins
Serves or Makes: 4 servings

Recipe Card

For the Brined Chicken


  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 head garlic, cloves crushed and peeled
  • 1 8-10 ounce block feta cheese in brine
  • 3/4 teaspoon dried mint or oregano
  • Black pepper

For the Tomato-Cucumber Salad


  • 2 pounds tomatoes, cut into 1 1/2" pieces
  • 2 pounds small Persian cucumbers, 1" dice
  • 1/4 red onion, very thinly sliced (optional)
  • 1/4 cup Sherry, red wine, or white wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons dried mint or oregano
  • Kosher salt
  • Black pepper
  • Toasted bread, for serving (optional)

Brine the Chicken


  • Step 1

    1. Place chicken thighs in a bowl or container with an airtight lid, then pour brine from feta over the chicken. Add crushed garlic, dried mint or oregano, and black pepper. Toss chicken, then pack into an even layer, keeping thighs submerged if possible. Cover and brine overnight in the refrigerator.

Make the Salad

  • Step 1

    Add sliced tomatoes, sliced cucumbers, crumbled feta, sliced red onion, dried mint or oregano, vinegar, and olive oil to a large bowl. Toss, then season to taste with salt and pepper. Let marinate for at least 30 minutes.

Grill Chicken

  • Step 1

    Remove chicken from the refrigerator and pat dry with paper towels, then lightly drizzle with neutral oil. Let rest at room temperature for 30 minutes- 1 hour.

  • Step 2

    Preheat grill to medium-high (about 475-500F).

  • Step 3

    Grill chicken for about 5 minutes on the first side, then flip and cook for an additional 2-3 minutes, until cooked through. Tent chicken with a piece of foil for about 5 minutes, then slice against the grain.


  • Step 1

    Serve tomato-cucumber salad into rimmed plates or shallow bowls, then pour a few spoonfuls of the dressing overtop. Serve alongside sliced chicken with toasted bread, for dipping in the dressing, if desired.