Welcome to Key Ingredient.
SEE MORE RECIPES!
Grilled Chicken Tzatziki PRINT
Ingredients
| 4 | pitas |
| Extra yogurt for garnish | |
| For chicken marinade: | |
| ½ | cup yogurt |
| 2 | tbsp honey |
| 2 | tsp fresh lemon juice + 2 tsp lemon zest |
| 2 | tsp hot sauce |
| 1 to 2 | garlic cloves, minced |
| 1 | tsp dried oregano |
| ½ | tsp ground cumin |
| ¼ | tsp freshly ground pepper |
| Pinch salt | |
| 4 | boneless, skinless chicken breasts |
| For cucumber relish: | |
| 1 | English cucumber, halved lengthwise and thinly sliced (about 4 cups) |
| Pinch salt | |
| 1 | cup seeded, finely diced tomato |
| ½ | cup finely diced red onion |
| 6 | tbsp coarsely chopped and pitted black olives |
| 4 | tbsp coarsely chopped fresh parsley |
| 2 | tbsp coarsely chopped fresh dill |
| 1 | garlic clove, minced |
| 4 | tbsp extra virgin olive oil |
| 4 | tsp fresh lemon juice |
Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
3 Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.
333
See more comments