Grilled Greek Chicken with Mint Feta Sauce
In celebration of International Sauvignon Blanc day on May 3rd, Rosey Cooks has provided a recipe that will pair nicely with your favorite Lake County Sauvignon Blanc.
1 lemon, zested and juiced
3 sprigs fresh oregano
3 sprigs fresh dill
3 sprigs fresh mint
2 cloves garlic
Red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1 package boneless, skinless chicken thighs, cut into cubes
1/2 cop crumbled feta cheese (2 ounces)
1/4 cup plain low-fat greek yogurt
1 cup fresh mint leaves
1 tablespoon red wine vinegar
For the marinade, place the lemon zest and juice in a baking dish just large enough to hold the chicken in one layer. Strip the leaves from the stem of the oregano, dill and mint and give a rough chop. Smash the garlic cloves to remove the skins and chop along with the herbs until finely chopped. Add to the lemon juice. Add a pinch or 2 of pepper flakes the salt and pepper and stir in the olive oil.
Add the chicken pieces, turning to coat completely. Arrange chicken in a single layer and cover with plastic wrap. Allow to marinate for at least an hour or up to 6 hours. If using wooden skewers soak skewers in water.
Prepare the grill. Grill over medium high heat for about 7 minutes, turning when chicken moves freely on the grill. Turn and cook until cooked through.
For the Sauce: In a food processor, blend the feta, yogurt, mint and vinegar until smooth.
*The sauce just knocks this off the charts (also delicious on grilled lamb). You can prepare this chicken in whole pieces using your favorite cuts, yummy in a wrap with the sauce and your favorite crunchy veggies or do kabobs and alternate pieces of red onion and zucchini on the skewers.
About Rosey Cooks
Rosey Cooks has been a lifetime in the making. Owner Rosemary Martin began her passion for cooking at the early age of five cooking in the kitchen with her Grandmother who prepared everything with love. “I’ve always loved cooking. Growing up my parents owned two restaurants and I was always cooking, collecting recipes and creating my own.”
Rosey’s passion for food has led her on a journey to study at the California Culinary Academy in San Francisco, as well as both national and international classes. Rosey travels extensively to enhance her knowledge and culinary experience. “I try to learn everywhere I go whether it’s taking classes or experiencing new cuisine while traveling. One of my favorite culinary adventures was traveling to New Orleans and having the opportunity to study with some of the best chefs in the country, the whole experience was amazing, I feel like I left part of my heart there, the people, culture, music, history and of course the food, I just can’t wait to go back again!”
Rosey specializes in designing menus to suit her client’s individual tastes and needs. “It’s so satisfying when it all comes together, I love making my clients happy.”
LCWC Executive Committee Meeting 2:30 pm
LCWC Executive Committee Meeting @ Video Conference (see Agenda)
Oct 27 @ 2:30 pm – 3:00 pm
Agenda – LCWC Executive Committee, October 27, 2020
LCWC Board Meeting 3:00 pm
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