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Grilled Greek Chicken with Tzatziki Sauce

Grilled Greek Chicken with Tzatziki Sauce

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For the tzatziki sauce

  • 16 Ounces plain Greek yogurt
  • 1 cucumber, seeded and diced
  • 1/2 red onion, diced
  • 1/4 Cup dill, chopped
  • Juice of 1 lemon
  • Salt, to taste

For the chicken

  • 4 small to medium-sized boneless, skinless chicken breasts
  • Olive oil, for coating the chicken
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried basil
  • Zest of 2 lemons
  • Salt, to taste


For the tzatziki sauce

In a bowl, mix together the yogurt, cucumber, red onion, dill, and lemon juice. Season with salt, to taste.

For the chicken

Preheat a gas grill or cast-iron grill pan on medium-high heat.

Coat the chicken with olive oil, oregano, basil, and lemon zest. Season with salt, to taste. Grill until grill marks appear and the internal temperature is 165 degrees, about 6-8 minutes per side. Serve with the tzatziki sauce on the side.

Nutritional Facts


Calories Per Serving529

Folate equivalent (total)49µg12%

Riboflavin (B2)0.5mg32.3%

  • 1 cup Cucumber, grated
  • ½ cup Greek yogurt
  • ½ cup Sour cream
  • 1 ½ tsp Lemon juice
  • 1 tsp White wine vinegar
  • 1 tsp Dill, dried
  • ¼ tsp Sea salt
  • ¼ tsp Granulated garlic

In a medium mixing bowl, whisk together yogurt, sour cream, lemon juice, vinegar, dried dill, salt, and granulated garlic. Fold in grated cucumber, cover with plastic wrap, and refrigerate until ready to use (up to 5 days).


  • For the Chicken:
  • 5 tablespoons fresh juice from about 3 lemons
  • 4 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces
  • 4 medium cloves garlic, grated (about 4 teaspoons)
  • For the Tzatziki Sauce:
  • 1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see note)
  • 1/2 teaspoon salt
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 1 cup greek yogurt (see note)
  • 1 tablespoon chopped fresh dill
  • For the Salad:
  • 2 tablespoons olive oil
  • 6 small tomatoes, cut into wedges
  • 2 small red onions, sliced thin
  • 1 medium cucumber, seeded and sliced into thin half moons
  • 3/4 cups pitted kalamata olives
  • 6 ounces crumbled feta
  • 1/4 cup chopped parsley
  • 6 pitas

Greek Grilled Chicken with Tzatziki

Spring fever has struck. We have had a few days here and there of spring-like temperatures and now we have a nor’easter on the way. ?

Luckily, there are many signs that spring is not so far away. The tulips are poking through, my chives are looking beautiful, and I wake up to birds chirping again. Music to my ears!

Whenever I get spring fever, I deal by making food that reminds me of warmer temperatures. Things like coconut shrimp with mango salsa, greek quinoa salad, and Greek grilled chicken with tzatziki. Nothing says spring like grilled food, am I right?!

Greek grilled chicken is a simple, but flavorful way to get a taste of spring. We marinate the chicken in lemon juice, olive oil, and a few spices. You’ll want to let it marinate for at least an hour, but you can let it go for up to 12 hours.

If you don’t want to fire up your grill and stand out in the cold, you can use a grill pan or cast iron skillet. I used my grill pan to give me that grilled flavor while still staying warm inside. ?

Let’s talk tzatziki sauce. Tangy Greek yogurt is mixed with grated cucumber, vinegar, garlic, lemon zest, olive oil, and fresh dill. It’s really simple to make, but packs a big punch of flavor. Tzatziki is the perfect topper for this grilled chicken!

You have a few delicious options for serving this chicken:

  • Over my Greek Quinoa Salad
  • In a pita smothered with the tzatziki
  • Tossed in a salad with arugula, roasted pepper, cucumbers, red onion, and feta

If you’re feeling spring fever, this grilled chicken with tzatziki is the perfect way to get rid of the winter blues. It’s perfect for meal prep and because it’s so simple, it will quickly become a regular on your menu. I know it has for me! ?

For the grilled chicken breasts:

  • 4 chicken breasts
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Juice of one medium lemon
  • Sea salt and freshly cracked pepper to taste
  • ½ cup finely grated cucumber
  • 1 cup of greek yogurt (or sour cream)
  • 2 tsp of apple cider vinegar
  • Juice of one medium lemon
  • 1 tablespoon of garlic powder (or 1-2 minced garlic cloves)

For the chicken marinade, whisk together the lemon juice, olive oil, oregano, salt, pepper, and garlic powder in a medium bowl.

Pour into a Ziploc bag or container with the chicken to marinate in the refrigerator for at least 2 hours.

Meanwhile, make the tzatziki sauce by first grating the cucumbers.

Note: A tip for a thick sauce is to squeeze all of the excess cucumber juice out of the shreds before mixing with the remaining ingredients.

Add in the Greek yogurt, vinegar, garlic, lemon juice, and sea salt to taste in a bowl.

Chill in refrigerator until ready to serve.

Heat up your grill and add the marinated chicken.

Cook the chicken breasts for about 5-7 minutes per side, depending on thickness.

Remove from heat and allow the cooked chicken to rest.

To serve, plate sliced chicken over a bed of rice or stuffed into a pita and top with the creamy tzatziki sauce and a lemon wedge.

Recipe Summary

  • 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

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.

  • 1 cup Cucumber, grated
  • ½ cup Greek yogurt
  • ½ cup Sour cream
  • 1 ½ tsp Lemon juice
  • 1 tsp White wine vinegar
  • 1 tsp Dill, dried
  • ¼ tsp Sea salt
  • ¼ tsp Granulated garlic

In a medium mixing bowl, whisk together yogurt, sour cream, lemon juice, vinegar, dried dill, salt, and granulated garlic. Fold in grated cucumber, cover with plastic wrap, and refrigerate until ready to use (up to 5 days).

You are welcome to make as much or as little of this chicken as you would like. With the Foodi Grill you will have to just batch cook your chicken.

It only holds so much and you do not want to layer your chicken or you will get an uneven cook.

To keep your chicken warm as you cook the rest you can cover in foil on a plate or wrap up and place in a 200 degree oven to warm that way as well.

Greek Chicken marinade

A great marinade guarantees two things: juicy AND flavorful chicken. This Greek-inspired marinade is no exception.

This marinade is not going to give the chicken an overpowering flavor — we don’t want competition with the bold flavors found in the side salad and tzatziki. But, this marinade will result in tender, juicy chicken with a harmony of subtle Greek-inspired flavors that pair perfectly with the sides on the plate.

To create a marinade to encompass that all, we need a combination of acid, fat and sweetness. Then salt, spices, and herbs finish it up and round out the flavor. This marinade has acid in the form of lemon juice olive oil is our (healthy) fat, and honey is the sweetness. The salt, oregano, pepper and garlic finish it up perfectly.

If you marinate chicken often you may have noticed that lemon juice doesn’t always react the same as other acids in a marinade.

What to serve with souvlaki

This souvlaki recipe is delicious on its own with a glass of white wine! If you’d like to include a few side dishes, I recommend serving cauliflower rice, warm pita bread, loaded hummus, french fries, and smashed potatoes.

If you’d rather serve this for lunch, bottle the Tzatziki and chicken salad separately. Either reheat the chicken for a few minutes in the microwave or enjoy it cold with some purple cauliflower mash on the side.


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