Greek Tzatziki Chicken Recipes

TZATZIKI CHICKEN

Tzatziki Chicken image

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. -Krisen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups finely chopped peeled English cucumber
1 cup plain Greek yogurt
2 garlic cloves, minced
1-1/2 teaspoons chopped fresh dill
1-1/2 teaspoons olive oil
1/8 teaspoon salt
CHICKEN:
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon baking powder
1 large egg
1/3 cup 2% milk
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup canola oil
1/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

For sauce, mix the first 6 ingredients; refrigerate until serving., In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

Nutrition Facts : Calories 482 calories, Fat 27g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 737mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories World Cuisine Recipes European Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

GRILLED EXTRAORDINARY CHICKEN WITH GREEK TZATZIKI

Grilled Extraordinary Chicken with Greek Tzatziki image

Provided by Nikki Martin, Food Network Star Season 8 Finalist

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 teaspoon turmeric
Fine sea salt
1/2 cup Greek yogurt
4 boneless skinless chicken breasts
Olive oil
1 red onion, sliced thickly
1 tomato, halved
1 lemon, halved
2 cups Greek yogurt
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
2 lemons, juiced
1 1/2 cucumbers, peeled and chopped
Garlic herb oil, for serving
1/2 tablespoon fresh oregano leaves, roughly chopped

Steps:

For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge).
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through.
For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side.
For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside.
To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano.

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki image

A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 medium red onion, thinly sliced
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breasts (1 1/2 pounds total), cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 teaspoons dried oregano
1/2 English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh parsley leaves
4 teaspoons extra-virgin olive oil
1 pint grape or cherry tomatoes, halved (2 cups)
Cooked long-grain white rice, for serving

Steps:

In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.

Nutrition Facts : Calories 300 g, Fat 10 g, Fiber 2 g, Protein 40 g, SaturatedFat 2 g

GREEK TZATZIKI CHICKEN

Greek Tzatziki Chicken image

Go Greek for dinner tonight with this classic recipe for Greek Tzatziki Chicken that's rich with the tasty flavors of lemon, garlic and dill.

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings, 2 kabobs and 2 Tbsp. sauce each

Number Of Ingredients 8

Ingredients

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
6 Tbsp. milk
1 Tbsp. lemon juice
1 green onion, chopped
1 clove garlic, minced
1 tsp. dill weed
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup finely chopped English cucumbers

Steps:

Whisk first 6 ingredients until blended. Pour half over chicken in medium bowl; stir to evenly coat. Stir cucumbers into remaining sauce. Refrigerate both 30 min.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Grill 8 to 10 min. or until done, turning occasionally.
Serve with tzatziki sauce.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

GREEK TZATZIKI

Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

Ingredients

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Steps:

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

Traditional Greek Chicken Gyro With Tzatziki Sauce image

Traditional Greek gyro's are hard to come by. This is a hearty meal that only the largest of appetites should try! You can find thin sliced chicken in most supermarkets now, however if you can't find it you can also pound chicken tenders. Also, depending on your skillet you may adjust the amount of oil needed to fry the fries. Finally, if you can't find greek yogurt any plain yogurt will do even though it is not traditional you will still get the same taste!

Provided by Athena Ann

Categories Chicken

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb thin sliced chicken
1 large russet potato
2 large pita bread
2 cups vegetable oil
2 tablespoons white vinegar
1/2 teaspoon ground oregano
1 teaspoon paprika
salt and pepper
romaine lettuce
cherry tomatoes, halved
1/4 medium red onion, sliced
8 ounces plain Greek yogurt
1 garlic clove, minced
1/4 teaspoon cumin
1/8 teaspoon sugar
1/2 medium cucumber, finely diced
salt and pepper

Steps:

In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.

Nutrition Facts : Calories 2750.4, Fat 253.4, SaturatedFat 38.2, Cholesterol 170.1, Sodium 495.8, Carbohydrate 71.6, Fiber 6.6, Sugar 4.5, Protein 52.4

GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE

Greek Chicken Meatloaf With Tzatziki Sauce image

The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.

Provided by Caroline Cooks

Categories Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup vidalia onion, diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1 1/2 garlic cloves, minced
1 teaspoon olive oil
2 lbs ground chicken
3/4 cup dry breadcrumbs (Panko, if available)
1/4 cup low-fat mayonnaise
2 large eggs, lightly beaten
2 tablespoons fresh flat-leaf Italian parsley, chopped
2 teaspoons mediterranean oregano flakes
2 tablespoons lemon zest (can sub with lemon juice)
1/4 teaspoon salt & freshly ground black pepper
1 teaspoon red chili pepper flakes (optional)
1/2 cup cucumber, peeled and grated
1 1/2 teaspoons garlic powder
1 teaspoon dry dill weed or 3 teaspoons fresh dill weed, finely chopped
1/4 teaspoon dry mustard (optional)
1 cup low-fat sour cream or 1 cup plain yogurt
finely chopped mint, to taste

Steps:

MEATOAF.
Preheat oven to 350F degrees.
Heat skillet over med-high heat, add oil.
Sauté onion, peppers celery to soften, about 5 minutes.
Add garlic; cook for 2 minutes to release flavor.
Set aside.
In large mixing bowl, stir together chicken and next 8 ingredients plus sauté veggies.
Mix until just combined; too much mixing toughens meat.
Spray a 9" loaf pan with cooking spray.
Spread mixture into the pan, making sure that there are no air spaces in mixture.
Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees.
Let stand 10 minutes before slicing.
SAUCE.
Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup.
GYROS.
Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional) -- ENJOY!

Nutrition Facts : Calories 339.8, Fat 12.8, SaturatedFat 5, Cholesterol 192.2, Sodium 266, Carbohydrate 16.4, Fiber 2, Sugar 3, Protein 38.3

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2018-06-11 Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and …
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Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)
Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you're adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hummus may take longer, you can prepare those in advance).

Greek Tzatziki Chicken Recipes

TZATZIKI CHICKEN

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. -Krisen Heigl, Staten Island, New York

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

GRILLED EXTRAORDINARY CHICKEN WITH GREEK TZATZIKI

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.

GREEK TZATZIKI CHICKEN

Go Greek for dinner tonight with this classic recipe for Greek Tzatziki Chicken that's rich with the tasty flavors of lemon, garlic and dill.

GREEK TZATZIKI

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE

The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.

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