Grilled lemon chicken with homemade tzatziki (Greek Yogurt Sauce) is an easy and delicious weeknight meal.
I like to serve the chicken on a bed of mesclun greens with a side of roasted potatoes.
Ingredients below. Full recipe on my website www.miciamammas.com.
Grilled Lemon Chicken with Tzatziki and Mesclun Salad
Tzatziki
1 Seedless Cucumber -shredded
1 ½ Cups Greek Yogurt. -I use 2 percent
2 tbsp. Extra Virgin Olive Oil
5 tbsp. Fresh Lemon Juice
3 Garlic Cloves grated
½ tsp. Salt
4 tbsp. Fresh Dill Chopped
Chicken
3 lbs Chicken Tenders
⅓ Cup Extra Virgin Olive Oil
6 Garlic Cloves
6 tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Parsley
1 tsp. Salt
Salad
3 Cups of Mesclun
1 Tbsp. Lemon Juice
3 Tbsp. Olive Oil
¼ tsp Salt
For the tzatziki…Grate your cucumber on a cheese grater and put in a dish cloth. Squeeze out as much water as you can. Put the cucumber in a bowl and add all the other ingredients and mix well. Quick note, make sure your garlic is grated really well. I grate and then chop to make it even more fine. Refrigerate
For the chicken…in a small frying pan add the oil and garlic. Cook on a low flame until the garlic is cooked through. Mash the garlic up in the oil and cool. In a bowl combine the garlic oil, lemon juice, parsley and salt. Pour over the chicken. Marinate for 20 minutes. Heat the grill and cook each skewer for about three minutes on each side.
Mix the mesclun in a bowl with lemon juice, olive and salt. I like to use this salad as the bed for the chicken and serve the tzatziki on the side.