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PrintTzatziki Chicken
Serve this tasty appetizer at your next summer get together or to bring back a taste of summer during those long winter nights. The refreshing flavours of mint and cucumber will instantly transport you to the Greek islands.
![[+]](/images/uploads/recipes/2012/Dec/10/837_view.jpg)
Tzatziki Chicken
1 1/2 cups
plain yogurt
375 mL
1 clove
garlic, minced
1 clove
3 Tbsp
mint, fresh, chopped
45 mL
1 Tbsp
lemon zest
15 mL
salt, to taste
pepper, freshly ground, to taste
8
boneless chicken thighs
8
1
Lebanese cucumber, diced
1
mint, fresh, minced, for garnish
2
Lebanese cucumbers
2
4
pita breads
4
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
4 hours 15 min
Tzatziki Chicken
1
In a large bowl, stir together all of the sauce ingredients. Remove half of the sauce and set aside.
2
Add the chicken thighs to the bowl, turning them over to coat. Marinate in the refrigerator for at least 4 hours, preferably overnight.
3
Place the chicken on a baking sheet covered in aluminum foil or parchment paper. Bake in a preheated 400°F (200°C) oven for about 20 minutes or until the internal temperature reaches 170°F (77°C).
4
In the meantime, add the diced cucumber and chopped mint to the reserved sauce.
5
Using a mandolin or paring knife, cut the other 2 cucumbers in ribbons lengthwise. Season with salt and pepper and top with fresh mint.
6
Cut the pita bread in triangles.
7
Serve the chicken with the cucumber ribbons, pita triangles and tzatziki sauce.
