Grilled Greek chicken breast with whipped feta

Cut four large boneless skinless chicken breasts in half lengthwise, which gives more surface for the marinade and for browning.

Mix a marinade of red wine vinegar, kosher salt, black pepper, a little cayenne, dried thyme, dried oregano, rosemary and garlic powder.

Toss the chicken in that first so it starts absorbing, then add the olive oil and toss again.

Arrange the pieces in one neat layer, cover in plastic and marinate in the fridge a minimum of one hour to a maximum of overnight, with two to three hours the sweet spot.

Whipped feta: put equal parts Greek yogurt and soft Greek feta, crumbled in by hand, in a bowl with a little finely crushed garlic, about a tablespoon of freshly chopped mint and the zest of one lemon, and no juice.

Whip it with an electric hand mixer, or a whisk, until light and fluffy; taste and refrigerate.

While the coals are hot, fire roast quartered red onions and whole peppers; peel the blackened outer layer off the onions and the skin off the cooled peppers, and slice them.

Grill the marinated chicken over a very hot fire, with the coals mostly white, about four minutes per side, then turn and toss until just cooked through, or to about 150 internal.

Rest the chicken a couple of minutes, spread the whipped feta out over a platter, top and surround it with the grilled vegetables, lay the chicken over and pour the accumulated juices on.

Drizzle generously with olive oil and garnish with green Greek olives and freshly chopped Italian parsley and mint; serve with pita warmed on the grill.