Ingredients
Ingredients
- 2 lb Chicken Thighs raw, boneless and skinless
Marinade
3 Cloves Garlic minced- 1 Tbsp. White Wine Vinegar red wine or apple cider is acceptable
3 Tbsp. Lemon Juice
1 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Greek Yogurt full fat preferred
1½ Tbsp. Dried Oregano
1 Tsp. Salt
1 pinch Black Pepper to taste- 1 Tbsp. Honey Dijon mustard
Tzatziki
- 1/2–3/4 cup Grated cucumber measured after seeding, grating, and squeezing dry
- 1¼ Cups Greek Yogurt full fat preferred
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Extra Virgin Olive Oil use more if you want it richer
- 1 Clove Garlic minced
- ¼ tsp salt
- 1 Pinch Black Pepper to taste
Salad
3 Roma Tomatoes deseeded and diced- 3 English Cucumbers diced fine
½ red onion peeled and finely chopped
¼ Cup Parsley fresh, chopped, optional- 1 Pinch Salt to taste
- 1 Pinch Black Pepper to taste
To Serve
- 6 Pita Breads or flatbreads
- Cooking oil a little for the grill or skillet
Instructions
- Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.
- Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.
- Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.
- Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.
- Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.
Notes
The listed total includes 4 hours of refrigerated marinating. The tzatziki cucumber amount is measured after squeezing, so cucumber size does not change the sauce ratio. Chicken thickness determines cooking time; use the thermometer rather than relying on a short sear. Keep raw-chicken utensils separate from the salad, sauce, and cooked chicken.
