Marinate Chicken in Feta Cheese and Capers
I love chicken. I even found a way to enjoy the chicken breast ( beat it to obedience ). When cooked properly, chicken can be just as juicy and flavorful as any other poultry. A good marinade always helps and I think I’ve found my new favorite. Bathe your bird in a feta cheese and caper porridge. It will be like a milkshake from hell, but it will make your chicken taste great.
You only need two things for this marinade: feta cheese (packed in brine) and a can of capers (also packed in brine). Mix them together in a blender, traditional or immersion, then apply the savory mixture all over the meat.
Then you play the waiting game. I tried this chicken a few hours later in the marinade and then again after overnight and both were good. However, I wouldn’t go over the eight hour mark as the texture can go from delicate to soft if you push it too far. But between one and eight o’clock, your bird will fill up with a salty, unusual, savory taste, a very savory crust and juicy, tender innards thanks to the lactic acid from the cheese. (The crust is so savory, you might think it’s too salty if you just taste the little crunchy corners on the end, but these are my favorite bits.)
Once marinated, all you need to do is wipe off the excess from the meat and pan-sear, fry, or grill as you normally would. Removing the marinade is especially important when pan frying, as excess moisture from the cheese chunks and capers will prevent the meat from coming into full contact with the pan, preventing it from browning well. I also recommend using a very well seasoned cast iron skillet or a non-stick skillet to keep the pretty crust from sticking.
Feta Caper Chicken Marinade (enough for four pieces of chicken or one small roaster)
Ingredients:
- 7 oz feta cheese packed in brine
- 1 can of 3 1/2 oz capers
- Four pieces of chicken (such as breast or thigh) or one small fried chicken.
Add both ingredients, along with the pickles, to the bowl of a blender or immersion blender and drift off into oblivion. Place the chicken in a gallon freezer bag and add the marinade, squashing all around to coat the chicken. Marinate for at least an hour, ideally three or up to eight.
When it’s time to cook the chicken, take it out of the bag and wipe off any excess marinade with paper towels. Cook the way you would normally cook chicken. Finish with a lemon wedge, some lemon zest and/or fresh pepper. Don’t end up with salt. It’s quite salty.