OKAY THIS FETA BRINED CHICKEN IS LIFE CHANGING. I don’t say that lightly or often. I think it’s the best chicken I’ve ever had.
Pro Tip: Save the leftover brine from your feta containers as you use it, and freeze till you're ready to go!
- Liquid from 3 10-ounce feta containers (approximately 3 cups of liquid)
- 3 tablespoons extra virgin olive oil divided
- 4 large garlic cloves finely chopped
- 1 1/2 tablespoons GREEK Spice Blend
- 1 1/2 tablespoons SUPER GARLIC Spice Blend plus extra for the top of each thigh
- 6 skin-on chicken thighs approximately 3 pounds
- Feta crumbles for garnish
Make the marinade: Combine the feta liquid, 1 tablespoon of olive oil, garlic, & spice blends in a large baking dish. Add the chicken thighs to the marinade and refrigerate overnight (up to 24 hours).
When you're ready to cook the chicken, preheat your oven to 400 degrees F. Remove the chicken from the marinade and pat dry (discard any remaining marinade).
Brush the thighs with the remaining olive oil and season with SUPER GARLIC blend.
Bake for approximately 40 minutes, until the internal temperature of the chicken reaches 165 degrees F.
To brown the skin: Place an oven rack in the top position and preheat the oven to a high broil setting. Place the chicken back into the oven on the top rack for 5 minutes until the skin is brown and crispy.
Garnish with feta crumbles, if desired.
Extra Crispy Skin Tip
After patting the chicken dry, place it uncovered in your refrigerator – this will help the skin dry out and will help it get extra crispy once you bake it!
I tested this Feta Brined Chicken Thighs recipe using the brine from the feta container; however, in a pinch you could create a similar marinade by blending together 5 ounces of feta with 3 cups of water and a pinch of salt. Do note I did not test this method — I'd rather you reuse that delicious brine that your feta comes in!