Greek Yogurt Marinated Chicken Thighs with Tzatziki Dipping Sauce

A perfect introduction-to-summer dish!  It can be served as an appetizer, finger food skewers or as a main entree.  We grilled some boneless, skinless chicken thighs over Memorial Day weekend but bone-in thighs or breasts work too.  If you don’t own a grill, use an indoor grill pan or a roasting pan with a flat rack.  This chicken is full of so much flavor, the tzatziki sauce really isn’t necessary for flavor, but the sauce is too fantastic not to make.  *Recipe note- the chicken should be marinated overnight and the sauce for at least an hour, preferably overnight.*

Greek Yogurt Marinated Chicken Thighs with Tzatziki Dipping Sauce
Serves 2-4
Total Time: 30 min plus **overnight marinade**

Chicken Marinade
• 1 lb chicken thighs- boneless, skinless (estimate about 1/2 lb raw boneless chicken per person for an entrée)
• 6-8 oz nonfat plain greek yogurt
• 1 teaspoon cumin
• 1 tablespoon dried oregano
• 4 garlic cloves, minced
• 1 teaspoon red chili flakes
• 1 lemon, zest and juice
• Salt and freshly cracked black pepper

Tzatziki Dipping Sauce
• 6-8 oz nonfat plain greek yogurt
• 1 teaspoon cumin
• 1 garlic clove, microplaned
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons dill (extra to garnish)
• 2 teaspoons olive oil
• 1/2 large cucumber, peeled, seeded and grated (save rest for dipping)

Add 6-8 oz yogurt, 1 tsp cumin, oregano, 4 minced garlic cloves, 1 tsp red chili flakes, zest and juice of 1 lemon, 2 tsp salt and 1 tsp pepper to a Ziploc bag (or baking dish).  Close bag and massage to combine ingredients.  Add the chicken pieces to the marinade and refrigerate overnight.

Add 6-8 oz yogurt to a bowl/tupperware along with 1 tsp cumin, 1 microplaned garlic clove, lemon juice, 2 tsp dill, 2 tsp olive oil, and 1 tsp salt.  Stir to combine.  Gather grated cucumber in a clean kitchen towel or sturdy paper towel and ring out excess water (don’t skip this step!).  Add the grated cucumber to the yogurt mixture, mix and add salt to taste if needed.  Cover and let sit for at least 1 hour or overnight so the garlic can mellow out.

After marinating overnight, preheat the grill and add the chicken.  Grill about 5 minutes on each side or until thoroughly cooked (internal temperature 160 F).  (Alternatively, bake the chicken on a flat roasting rack at 400 F for 20-45 minutes depending on boneless/bone-in and size until juices run clear and the internal temperature at thickest part is 160 F.  Line the pan with foil to catch yogurt drippings.)

Let chicken rest and ensure the internal temperature reaches 165 F off the grill.  Serve the chicken with the Tzatziki Sauce along with sliced cucumbers or other desired foods (toasted pita, raw bell peppers, cherry tomatoes, olives, carrots, green beans, zucchini, squash, sugar snap peas, etc).  Garnish the Tzatziki with dill and/or olive oil.


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