Grilled Lemon-thyme Chicken Breast With Feta Salad

Both colorful and flavorful, this dish features a delicious thyme marinade and a feta garden salad that combine to give the grilled chicken a refreshing, exotic taste!


  • 4 Chicken breasts, boneless and skinless
  • 2 Tbsp fresh Thyme leaves, finely chopped
  • 1/2 cup Lemon vinaigrette
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Olive oil
  • 1 Tbsp Garlic, minced
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 Lemon, sliced
  • For the Feta Salad:
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Agave nectar
  • 2 tsp chopped fresh dill or other fresh herbs
  • 2 medium tomatoes, chopped
  • 1 seedless cucumber, peeled and chopped
  • 2 ounces feta cheese, cubed
  • Salt and fresh ground black pepper


  1. Finely chop thyme and then mix it with the vinaigrette, mustard, olive oil, garlic, salt and pepper in a bowl. Pour mixture over chicken and let marinate overnight.
  2. For the Feta Salad, whisk lemon juice, olive oil, mustard, agave, and dill in a medium bowl then add tomatoes, cucumber, and feta cheese. Toss gently, season to taste then refrigerate at least an hour before serving.
  3. Set your Memphis Wood Fire Grill to 500 F using Fruitwood Pellets.
  4. Remove the chicken breasts from the marinade and place them on the grill. Grill the chicken breasts 12–15 minutes, turning often, until they reach an inner temperature of 165°F. Transfer chicken to cutting board to rest.
  5. Slice the lemon and grill the slices a couple of minutes on each side until they have good sear-marks. Slice chicken and serve with lemon slices and Feta Salad.

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