Hunter Lewis has a sustainable brine for chicken: He marinates chicken thighs in tangy leftover feta brine to keep the meat moist on a hot charcoal grill. Make this your go-to chicken brine for grilling.
We go through two cartons of feta cheese a month at my house, and I’ve begun to use the punchy brine in marinades and rice pilafs rather than letting it go to waste. Here, the brine enriches chicken thighs, while the salt in the brine carries the aromatic ingredients below the surface. To maximize the brine, use a slotted spoon to sift out any stray pieces of feta before building your marinade.
If you only buy crumbly feta that’s not packaged in brine you can swap it with a quarter cup each of dill pickle brine and buttermilk or plain yogurt here. Just adjust the salt to your liking. Or you can follow cookbook author Melissa Clark’s lead and puree a few ounces of the feta itself with water.
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