Name: Fetafire Chicken
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 6 servings
Ingredients: 1 cup olive oil; 1 cup vegetable oil; 1/4 cup lemon juice; 1 tablespoon dried oregano; 1 tablespoon kosher salt; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons black pepper; 2 pounds boneless, skinless chicken breast; 1 pound crumbled feta; 3 ounces pureed roasted red pepper; 2 ounces pureed green bell pepper; 2 ounces pureed onion; 1 1/2 teaspoons cayenne pepper; 1/4 cup mayonnaise; 1/4 cup olive oil; Olive or vegetable oil, for cooking; 6 pita bread, shredded lettuce and chopped tomatoes, for serving

Directions

For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours.
Meanwhile, for the Fetafire: Put the feta in a large bowl.
Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use.
Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes.
Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes.