Grilled Greek chicken breasts with whipped feta

Cut each chicken breast in half lengthwise, making the fatter side slightly smaller; refrigerate.

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

Toss the chicken in the marinade until evenly coated, then add olive oil and toss again.

Arrange in one layer, cover with plastic and marinate in the fridge at least 1 hour and up to overnight, ideally 2 to 3 hours.

For the whipped feta, combine equal parts Greek yogurt and crumbled soft feta with a little crushed garlic, about a tablespoon of chopped mint and the zest of one lemon.

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

Optionally fire roast quartered red onions and whole peppers on the hot grill; peel off the charred outer onion layer and peel and slice the peppers.

Grill the chicken over a very hot fire, about 4 minutes per side, then keep turning until just cooked through and springy to the touch.

Or check with a thermometer, to about 150.

Rest the chicken a couple of minutes.

Spread the whipped feta on a platter, top or surround with the grilled vegetables, then the chicken; drizzle with the accumulated juices and generously with olive oil.

Garnish with green Greek olives and chopped Italian parsley and mint; serve with pita warmed on the grill.