Greek Chicken Wings With Tzatziki Sauce Recipes

EASY CHICKEN GYROS WITH TZATZIKI SAUCE

Steps:

• Combine the lemon juice, yogurt, and sea salt in a large bowl and add the chicken tenders, tossing to coat well. Cover with plastic wrap and refrigerate for 30 minutes or overnight.
• Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Add half of the chicken tenders to the pan, shaking off the excess yogurt mixture before adding to the pan. Cook the chicken tenders for about 5 minutes, undisturbed, until browned, then flip and cook for another few minutes or until the chicken is cooked through. Transfer to a platter, add the additional tablespoon of olive oil and cook the remaining chicken tenders.*
• Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
• Warm the pita bread in a toaster oven or in the microwave for 30 seconds.
• Spread some of the tzatzhiki sauce onto the warm pita bread with tomatoes, sliced red onion and 2 or 3 slices of chicken tenders. Fold the pitas and wrap in parchment paper or serve immediately.

GREEK CHICKEN WINGS WITH TZATZIKI SAUCE

Steps:

• In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
• Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
• Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

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.

GREEK CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight., In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving., Drain and discard marinade. Place wings on a rack in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.