Grilled Chicken Tzatziki PRINT
|Extra yogurt for garnish|
|For chicken marinade:|
|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|
|4||boneless, skinless chicken breasts|
|For cucumber relish:|
|1||English cucumber, halved lengthwise and thinly sliced (about 4 cups)|
|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|
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.