Direction

1. Stir together feta brine, shallot, lemon zest and juice, oil, honey, garlic, oregano, and crushed red pepper with a fork in a gallon-size ziplock plastic bag. Add chicken to marinade; toss to fully coat. Seal bag, and refrigerate at least 4 hours or up to 24 hours, turning occasionally.
2. Build a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high (450°F to 500°F). Remove chicken from bag; scrape off excess marinade. Spray chicken with cooking spray; grill, uncovered, on well-oiled grates, flipping occasionally, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a plate; let rest 5 minutes. Season to taste with salt. Chop into large pieces; serve with your favorite salad.