Grilled Greek Chicken with Tzatziki Sauce

When I’m in the mood for a fresh, summery, Mediterranean style meal this dish definitely hits the mark. Herbed, lemony chicken, grilled and served with freshly made tzatziki sauce is perfect at the end of a hot summer day.

Where there’s tzatziki, there should also be warm toasted pitas. See below for the step-by-step photos for preparing the chicken and then go check out my step-by-step for both the pitas and tzatziki HERE. To make things easy, at the bottom of this post I’ve included the recipes for both the chicken and this wonderful sauce in a handy, printable format. Okay, now that we’ve got that out of the way…

…onward! There is Grilled Greek Chicken in our future!

Fresh herbs are key to this recipe. From left to right we have oregano, thyme, and rosemary.

These herbs infuse incredible flavor to the meat and the marinade will cling to the chicken as it grills leaving little specks of fresh herbs all over the surface. Clinging herbs are a good thing.

Prepare the marinade by combining the olive oil, garlic, fresh herbs, lemon, and fresh ground pepper.

Place about 3 pounds of boneless skinless chicken in a gallon sized zippered plastic storage bag. I used a combination of breasts and thighs. Pour the marinade over the chicken and seal up the bag.

Push the chicken around inside the bag until it is all coated well with the marinade. Toss the bag in the fridge for at least an hour or even better, several hours.

Pop it on the grill.

Grill the chicken until the juices run clear and it is no longer pink in the center.

That vibrant salad in the background is my Greek Salad. Another dish that would be very happy on this plate is my Creamy Orzo with Mushrooms and Parmesan. And, please don’t forget the warm Toasted Pitas and Tzatziki Sauce.

Light, flavorful, and so pretty on the plate. Summer eats!

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Grilled Greek Chicken with Tzatziki Sauce

Herbed, lemony chicken, grilled and served with freshly made tzatziki sauce is the perfect meal at the end of a hot summer day.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

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Ingredients

For the Greek Chicken:

• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 lemon juiced
• 1/2 teaspoon fresh ground pepper
• 3 pounds assorted skinless chicken pieces I used boneless breasts and thighs

For the Tzatziki Sauce:

• 1-1/2 cups non-fat plain Greek yogurt
• 1/2 cup light sour cream
• 1 cup peeled shredded hothouse (English) cucumber (squeeze to remove excess liquid)
• 1 teaspoon minced garlic
• 1/2 teaspoon dill
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 lemon juiced

Instructions

1. In a small bowl, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in a gallon sized zippered plastic storage bag. Pour the marinade over the chicken, seal the bag. Turn the bag several times to distribute the marinade. Place the bag in the refrigerator for 6 to 8 hours.
2. To prepare the tzatziki, place all ingredients in a medium bowl and stir well to combine. Chill for at least one hour or more before serving to allow flavors to blend.
3. When ready to cook the chicken, preheat the grill for medium-high heat. Place chicken on the grill, and discard the marinade. Grill chicken until center is no longer pink and juices run clear, approximately 5 or 6 minutes per side. Cooking time will depend on the size and thickness of your pieces.
4. Drizzle tzatziki over the grilled chicken and serve with warm Toasted Pitas.
5. Grilled Greek Chicken adapted from Allrecipes
6. Tzatziki Sauce is an original recipe From Valerie's Kitchen

Recipe Notes

Prep time does not include marinating time.