Best Greek Chicken Wings With Tzatziki Sauce Recipes

GREEK CHICKEN WINGS WITH TZATZIKI SAUCE

Greek Chicken Wings with Tzatziki Sauce image

Garlic, dill and lemon put a Greek spin on wings, and a tangy cucumber sauce makes them even more addictive!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 3h25m

Yield 24

Number Of Ingredients 14

Ingredients

1 container (6 oz) Liberté® Méditerranée lemon yogurt
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1 teaspoon salt
1/4 teaspoon pepper
24 chicken wing drummettes (about 2 lb)
1/4 cup sour cream
1/4 cup chopped cucumber
2 tablespoons chopped red onion
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon lemon juice

Steps:

In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.

Nutrition Facts : Calories 120, Carbohydrate 2 g, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg

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

GREEK CHICKEN WINGS

Greek Chicken Wings image

Your guests will be delighted to munch on these herbed chicken wings from Lorraine Caland of Thunder Bay Ontario. Just be sure to make plenty of cucumber dipping sauce-it goes quickly!

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield about 3 dozen (1 cup sauce).

Number Of Ingredients 14

Ingredients

3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
4 pounds frozen chicken wingettes, thawed
CUCUMBER SAUCE:
1/2 cup plain yogurt
1/2 cup chopped peeled cucumber
1/2 cup crumbled feta cheese
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 garlic clove, peeled
Dash salt

Steps:

In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight., In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving., Drain and discard marinade. Place wings on a rack in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.

Nutrition Facts : Calories 276 calories, Fat 19g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 159mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

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!