Ingredients :
2 lb / 1 kg chicken thigh fillets , boneless skinlessMARINADE3 large garlic cloves , minced (~ 3 tsp)1 tbsp white wine vinegar (or red wine or apple cider vinegar)3 tbsp lemon juice1 tbsp extra virgin olive oil3 tbsp Greek yogurt , preferably full fat1 1/2 tbsp dried oregano1 tsp saltBlack pepperTZATZIKI2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)1 1/4 cups Greek yoghurt , preferably full fat1 tbsp lemon juice1 tbsp extra virgin olive oil (or more if you want richer)1 garlic clove , minced1/4 tsp saltBlack pepperSALAD tomatoes , desseeded and diced3 cucumbers , diced1/2 red spanish onion , peeled and finely chopped1/4 cup fresh parsley leaves (optional)Salt and pepperTO SERVE4 to 6 pita breads or flat breads
Préparations :
Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.MAKE THE TZATZIKICut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.SALADCombine ingredients in a bowl.COOK CHICKENBrush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.RECIPE NOTES:Tzatziki – makes a generous amount. But better to have too much than not enough!Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipeCooked chicken will keep for 4 days in the fridge. Nutrition per serving assuming this serves 4 using pita bread.
ENJOY