Greek grilled chicken with tzatziki
You can mix together the cucumber, herbs, and onion in advance, if you like, but stir in the yogurt and salt at the last minute.
- MARINADE
- 1 cup whole-milk Greek yogurt
- Grated zest and juice of 1 Meyer lemon
- 2 teaspoons ground cumin
- 2 tablespoons coarsely chopped fresh mint leaves
- 2 tablespoons coarsely chopped fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 4 boneless, skinless chicken breasts
- TZATZIKI
- 2 English cucumbers
- ¼ red onion, finely chopped
- 2 tablespoons finely chopped fresh mint leaves
- 2 tablespoons finely chopped fresh dill
- 1 clove garlic, minced
- â…“ cup whole-milk Greek yogurt
- 3 tablespoons freshly squeezed lemon juice
- Sea salt and freshly ground pepper
Instructions:
This dish looks fabulous as part of a dinner spread, with nice grill marks on the chicken and all those fresh, crunchy cucumbers on top. I serve it with a side of quinoa with chopped-up grilled lemon slices and toasted pine nuts or some warm jasmine rice. The yogurt used to marinate the chicken tenderizes it and helps all the flavors really stick.
- To make the marinade, mix all of the marinade ingredients together in a shallow baking dish. Working with two chicken breasts at a time, place them between two pieces of plastic wrap and pound them to an even thickness of about ½ inch. Put the chicken in the dish with the marinade and turn so that it is fully coated. Let marinate at room temperature for at least 15 minutes, or for a few hours in the fridge.
- To make the tzatziki, slice each cucumber in half lengthwise. Use a small spoon to scoop out the seeds in the center. Slice each half lengthwise into four or five long sticks, then dice. You should have about 3 cups. In a mixing bowl, stir together the cucumbers, red onion, mint, dill, and garlic. Add the yogurt, lemon juice, ½ teaspoon of salt, and pepper to taste. Taste and adjust the seasonings as desired. This is what gives flavor to a very lean piece of chicken, so don’t skimp on the flavors here.
- Heat your grill to medium-high heat, making sure the grates are clean. Grill the chicken until the internal temperature reaches 180°F on an instant-read thermometer, about 4 minutes per side. Let the chicken rest for a few minutes before serving each breast with a large scoop of the tzatziki.