Chicken Tzatziki Recipes

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories World Cuisine Recipes European Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

Steps:

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

GRILLED EXTRAORDINARY CHICKEN WITH GREEK TZATZIKI

Grilled Extraordinary Chicken with Greek Tzatziki image

Provided by Nikki Martin, Food Network Star Season 8 Finalist

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 teaspoon turmeric
Fine sea salt
1/2 cup Greek yogurt
4 boneless skinless chicken breasts
Olive oil
1 red onion, sliced thickly
1 tomato, halved
1 lemon, halved
2 cups Greek yogurt
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
2 lemons, juiced
1 1/2 cucumbers, peeled and chopped
Garlic herb oil, for serving
1/2 tablespoon fresh oregano leaves, roughly chopped

Steps:

For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge).
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through.
For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side.
For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside.
To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano.

TZATZIKI CHICKEN

Tzatziki Chicken image

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. -Krisen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups finely chopped peeled English cucumber
1 cup plain Greek yogurt
2 garlic cloves, minced
1-1/2 teaspoons chopped fresh dill
1-1/2 teaspoons olive oil
1/8 teaspoon salt
CHICKEN:
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon baking powder
1 large egg
1/3 cup 2% milk
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup canola oil
1/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

For sauce, mix the first 6 ingredients; refrigerate until serving., In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

Nutrition Facts : Calories 482 calories, Fat 27g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 737mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.

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