Best Greek Tzatziki Chicken Recipes

GREEK CHICKEN BURGERS WITH TZATZIKI SAUCE

Steps:

• Set oven control to broil. Chop enough cucumber to equal 1/2 cup; place in small bowl (slice 8 slices from remaining cucumber for sandwiches; set aside). Stir in remaining sauce ingredients; refrigerate until ready to use.
• In large bowl, mix chicken, spinach, olives, cornstarch, oregano, garlic, salt and pepper. Shape into 4 oval patties, each about 1/2 inch thick. On broiler pan, place patties. Broil with tops about 5 inches from heat 10 to 12 minutes, turning once, until thermometer inserted in center of burgers reads at least 165°F.
• Place burgers in pita pocket halves. To serve, top each burger with tomato, cucumber slices and about 3 tablespoons sauce.

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

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.

GRILLED EXTRAORDINARY CHICKEN WITH GREEK TZATZIKI

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.

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

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.

GREEK CHICKEN WINGS WITH TZATZIKI SAUCE

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.

GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE

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!

GREEK TZATZIKI CHICKEN PIZZA #RSC

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• To make the tzatziki, combine the Greek yogurt, Hidden Valley® Original Ranch® Harvest Dill Dips Mix, 1 tablespoons olive oil, lemon juice, salt, pepper, and garlic in a food processor.
• Process until thoroughly combined. Transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile; roll the dough into a 12-14 inch circle. Transfer dough to a lightly greased pizza pan. Brush 1 teaspoons olive oil over the entire crust and bake in the preheated oven for 15 minutes, or until light golden brown.
• Remove crust and transfer to a wire cooling rack until completely cool.
• Remove the tzatziki from the fridge and add the chopped cucumbers. Stir well. Spread the sauce evenly over the crust.
• Sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. Top with the chopped chicken and Feta cheese.
• Cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers.

GREEK CHICKEN IN A PHYLLO WRAP WITH TZATZIKI SAUCE

Steps:

• 1. Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce. Cover and chill.
• 2. Cut the chicken into 6 strips, the long way.
• 3. Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
• 4. Rotate bag a few times and refrigerate at least 1 hour, longer is better.
• 5. Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
• 6. How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
• 7. Close the chicken up and season with oregano, and salt and pepper.
• 8. Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
• 9. Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
• 10. Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
• 11. Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
• 12. Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
• 13. Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
• 14. Bake for 30 to 35 minutes, or until internal temp is 180° Serve with tzatziki sauce.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE RECIPE

Steps:

• Notes for the Cook: Make ahead. You can make the Tzatziki Sauce and the chicken the day before if you like. I usually put it all together in the morning or the night before and then just cook up the chicken when I am ready to serve it. It's also great for a reheat so you can make the chicken ahead of time and reheat it to serve. If you have a big crowd just double or triple the recipe and warm the pitas on a cookie sheet in the oven. It is also great served with a Greek salad. You can even put the chicken on skewers and grill it and serve it over a creek salad with the sauce and pitas on the side.

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

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.

GREEK TZATZIKI CHICKEN

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.