Brine
- 1/2 cup shallots
- 2 large garlic cloves
- Juice and zest from one lemon
- 1/2 cup pitted Kalamata olives
- 1/4 cup stemmed jarred pepperoncini
- 1/4 cup capers
- 1 small to medium bunch fresh parsley with stems
- 1/4 cup fresh oregano
- 8 whole peppercorns
- 1 teaspoon kosher salt
- 1/2 cup of liquid taken from a mix of the capers, olives and pepperoncini jars
- 1/4 pound feta cheese
- 1/4 cup extra virgin olive oil
- 2 cups water
- 3–5 pounds skin-on, bone-in chicken pieces (breasts, thighs, legs or wings)
Topping
- 1 tablespoon capers
- 2 tablespoons pitted Kalamata olives, roughly chopped
- 2 tablespoons pepperoncini, roughly chopped
- 1 tablespoon fresh oregano, chopped
- 1/4 pound crumbled feta cheese
- 2 plum tomatoes, diced
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Few grinds black pepper
Grilling ingredients
- Olive oil – to brush chicken before grilling
- Kosher salt – to top chicken before grilling
- Black pepper – to coat chicken before grilling