Greek Lemon Chicken with Tzatziki Herb Sauce

Jessica this recipe is for you, “Greek Lemon Chicken with  Tzatziki Herb Sauce”. I made this for Mike, Jessica and their family many years ago and she still tells me how much she loved it. Since you haven’t been back to Ohio in awhile, you can now make it yourself and have it on a regular basis. Don’t worry, it’s easy. I also made it for a trip to Hocking Hills with the Bunco babes and it was a hit. It’s perfect for summer and most of it can be made ahead of time. Pairs well with fresh produce such as green beans or tomatoes from the garden, try “Tomato Cucumber Salad with Feta” or “Fresh Tomato Herb Salad” both can be found at HomeGardenCook. I also made couscous cooked in chicken broth and then topped with toasted pine nuts.

Greek Lemon Chicken with  Tzatziki Herb Sauce

4-small boneless, skinless chicken breasts

1 tablespoon minced garlic

½ lemon, juice and pulp- about 2 tablespoons

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

Cracked black pepper

Place chicken in a plastic zip lock bag or in a glass container, add garlic, lemon juice, olive oil, oregano and a few grinds of black pepper. If you have some fresh oregano and thyme, throw in a couple sprigs. Toss until mixed and completely coated; place in the refrigerator 4 hours or up to overnight. Turn or flip a few times.

 Tzatziki Herb Sauce

8 ounces plain low fat yogurt or 2/3 cup Greek yogurt

½ cup peeled, diced cucumber

1 tablespoon extra virgin olive oil

1/2 teaspoon pressed garlic

1 tablespoon minced dill

1 tablespoon minced parsley

½ tablespoon minced mint

Salt and pepper to taste

Place the plain low fat yogurt in a cheese-cloth lined sieve or a fine-mesh strainer set over a measuring cup. Cover with plastic wrap and set aside in the fridge for at least 4 to 8 hours.  I have tried it this way and also using the Greek yogurt. I prefer the flavor and texture of the regular yogurt verses the Greek yogurt.

In a small bowl mix the strained yogurt or the Greek yogurt, cucumber, olive oil, garlic, dill, parsley and mint; stir well. Add salt and pepper to taste. Refrigerate until needed.

Take the chicken out of the fridge and bring to room temp. Moisten a paper towel with cooking oil; using tongs, lightly coat the grill rack. Grill chicken, covered; over medium heat for 4 to 7 minutes on each side or until no longer pink.

Serve Greek Lemon Chicken with Tzatziki Herb Sauce .

Posted in Cucumbers, Herbs | 2 Comments »

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