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Thyme-and-Chile-Marinated Chicken and Feta

Buy the feta cheese in one large chunk so you can cut eight slices thick enough to broil without crumbling.


slideshow Quick Chicken Recipes


  • Servings: 4

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  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped thyme
  • 2 tablespoons light brown sugar
  • 2 to 3 hot red chiles, seeded and finely chopped
  • Freshly ground pepper
  • One 3 1/2- to 4-pound chicken, cut into 8 pieces
  • 1/2 pound feta, sliced 1/3 inch thick
  • 2 teaspoons white wine vinegar
  • 1 large bunch arugula (6 ounces), large stems discarded
  • Salt


How to make this recipe

  1. Preheat the broiler. In a large bowl, combine 1/2 cup of the olive oil with the thyme, brown sugar, chiles and a generous pinch of pepper. Reserve one-third of the marinade in a small bowl. Add the chicken pieces to the remaining marinade and turn to coat. Transfer the chicken to a broiling pan; broil 8 inches from the heat for about 35 minutes, turning once, or until cooked through.
  2. Set the feta on a small baking sheet and brush with the reserved marinade. Broil, turning once, for about 2 minutes, or until sizzling and golden.
  3. In a large bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar. Add the arugula, season with salt and pepper and toss well. Arrange the salad, chicken and feta on 4 plates and serve.

Serve With

Broiled country bread rubbed with a clove of garlic and drizzled with extra-virgin olive oil.

Suggested Pairing

A fruity wine with good acidity is essential to counterbalance the spicy-sweet glaze on the chicken. Try one of Australia's lime-scented Rieslings from Clare Valley or Margaret River.

Contributed By Photo © Petrina Tinslay Published May 2000

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