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Thyme-and-Chile-Marinated Chicken and Feta
© Petrina Tinslay

Thyme-and-Chile-Marinated Chicken and Feta

  • SERVINGS: 4
  • FAST

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

  1. 1/2 cup plus 2 tablespoons extra-virgin olive oil
  2. 2 tablespoons chopped thyme
  3. 2 tablespoons light brown sugar
  4. 2 to 3 hot red chiles, seeded and finely chopped
  5. Freshly ground pepper
  6. One 3 1/2- to 4-pound chicken, cut into 8 pieces
  7. 1/2 pound feta, sliced 1/3 inch thick
  8. 2 teaspoons white wine vinegar
  9. 1 large bunch arugula (6 ounces), large stems discarded
  10. Salt
  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.