Description
Juicy yogurt-marinated Greek chicken served in warm pita with creamy tzatziki and fresh tomato cucumber salad.
Ingredients
2 lbs boneless skinless chicken thighs
3 garlic cloves minced
1 tbsp white wine vinegar
3 tbsp lemon juice
1 tbsp olive oil
3 tbsp Greek yogurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper
2 cucumbers
1 1/4 cups Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove minced
1/4 tsp salt
3 tomatoes diced
3 cucumbers diced
1/2 red onion chopped
1/4 cup parsley
4–6 pita breads
Instructions
-
Mix marinade ingredients and coat chicken. Marinate 2–24 hours.
-
Grate and squeeze cucumber. Mix with tzatziki ingredients.
-
Combine salad ingredients.
-
Grill chicken 2–3 minutes per side until 165°F internal.
-
Rest 5 minutes, slice.
-
Assemble in warmed pita with salad and tzatziki.
Notes
Chicken can be frozen in marinade up to 2 months.
Cooked chicken keeps 4 days refrigerated.
Squeeze cucumber thoroughly to prevent watery tzatziki.
Serve buffet-style for entertaining.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Grilled or Pan-Seared
- Cuisine: Greek
Nutrition
- Serving Size: 4-6
- Calories: 640 per serving
- Sugar: 11g
- Fat: 20g