Chicken breasts are marinated in a flavorful mix of lemon, olive oil, and spices before hitting the grill. Serve this simple Greek grilled chicken with tzatziki sauce for the ultimate combination.
Spring fever has struck. We have had a few days here and there of spring-like temperatures and now we have a nor’easter on the way. ?
Luckily, there are many signs that spring is not so far away. The tulips are poking through, my chives are looking beautiful, and I wake up to birds chirping again. Music to my ears!
Whenever I get spring fever, I deal by making food that reminds me of warmer temperatures. Things like coconut shrimp with mango salsa, greek quinoa salad, and Greek grilled chicken with tzatziki. Nothing says spring like grilled food, am I right?!
Greek grilled chicken is a simple, but flavorful way to get a taste of spring. We marinate the chicken in lemon juice, olive oil, and a few spices. You’ll want to let it marinate for at least an hour, but you can let it go for up to 12 hours.
If you don’t want to fire up your grill and stand out in the cold, you can use a grill pan or cast iron skillet. I used my grill pan to give me that grilled flavor while still staying warm inside. ?
Let’s talk tzatziki sauce. Tangy Greek yogurt is mixed with grated cucumber, vinegar, garlic, lemon zest, olive oil, and fresh dill. It’s really simple to make, but packs a big punch of flavor. Tzatziki is the perfect topper for this grilled chicken!
You have a few delicious options for serving this chicken:
- Over my Greek Quinoa Salad
- In a pita smothered with the tzatziki
- Tossed in a salad with arugula, roasted pepper, cucumbers, red onion, and feta
All equally yummy!
If you’re feeling spring fever, this grilled chicken with tzatziki is the perfect way to get rid of the winter blues. It’s perfect for meal prep and because it’s so simple, it will quickly become a regular on your menu. I know it has for me! ?
- 1 Lemon, juiced (zest it first for the tzatziki!)
- ¼ Cup Extra-Virgin Olive Oil
- 1 Teaspoon Dried Oregano
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Freshly Cracked Black Pepper
- ½ Teaspoon Garlic Powder
- 4 Chicken Breasts, pounded to even thickness
- ½ Cup Grated Cucumber, liquid squeezed out
- 1 Cup Greek Yogurt
- 2 Teaspoons White Wine Vinegar
- 2 Small Cloves Garlic, finely minced
- 1 Teaspoon Lemon Zest
- ½ Teaspoon Salt & Pepper
- 1 Tablespoon Extra-Virgin Olive Oil, plus more for topping
- ½ Teaspoon Fresh Dill, finely chopped
- Marinate the chicken by combining the lemon juice, olive oil, oregano, salt, pepper, and garlic powder in a shallow bowl or zip-top bag. Add the chicken and coat with the marinade. Refrigerate for at least 1 hour, but up to 12.
- Make the tzatziki sauce by mixing together the cucumber, yogurt, vinegar, garlic, lemon zest, salt, pepper, olive oil, and fresh dill in a bowl. Top with an additional drizzle of olive oil.
- Heat your outdoor grill, a grill pan, or cast iron skillet until very hot. Cook the chicken breasts for about 4-5 minutes per side, depending on thickness. Allow the chicken to rest for 5 minutes before slicing.
- Serve the chicken alongside the tzatziki sauce and enjoy!