Why You’ll Love This Recipe
This recipe delivers big Mediterranean flavor with minimal effort. The chicken is marinated in lemon, garlic, and herbs, giving it a zesty, savory profile, while the homemade tzatziki adds cool creaminess and a pop of fresh cucumber. It’s healthy, versatile, and great for meal prep. Plus, it’s naturally low in carbs and high in protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts
- Olive oil
- Lemon juice and zest
- Garlic, minced
- Dried oregano
- Salt and pepper
- Plain Greek yogurt
- Cucumber, grated and drained
- Fresh dill, chopped
- Red wine vinegar or lemon juice (for tzatziki)
- Optional: pita bread, tomatoes, red onions, lettuce for serving
Directions
- In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.
- Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- While the chicken marinates, prepare the tzatziki:
- Grate the cucumber and squeeze out excess water using a clean cloth or paper towel.
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, and red wine vinegar or lemon juice. Mix well and refrigerate until ready to serve.
- Preheat a grill, grill pan, or skillet over medium-high heat.
- Remove chicken from the marinade and grill for 5–7 minutes per side, or until cooked through and golden.
- Let the chicken rest for a few minutes, then slice or dice as desired.
- Serve with tzatziki sauce, either as a wrap, bowl, or plate with pita and toppings of your choice.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Marinate time: 30 minutes (minimum)
Cook time: 15 minutes
Total time: 1 hour (including marination)
Variations
- Spicy version: Add a pinch of red pepper flakes to the marinade.
- Keto-friendly: Skip the pita and serve with cauliflower rice or a salad base.
- Vegetarian: Swap chicken for grilled halloumi or chickpeas.
- Herb swap: Use fresh mint instead of dill for a different twist on the tzatziki.
- Add toppings: Include olives, crumbled feta, or pickled onions for extra Mediterranean flair.
Storage/Reheating
Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
Tzatziki can be stored separately in the fridge for up to 3 days.
To reheat the chicken, warm it in a skillet or microwave until heated through. Do not heat the tzatziki—serve it cold.
Assembled wraps are best eaten fresh but can be stored for up to a day if wrapped tightly.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but thighs tend to be juicier and more flavorful.
Can I make the tzatziki ahead of time?
Absolutely. It actually tastes better after chilling for a few hours as the flavors meld.
What’s the best way to grate the cucumber for tzatziki?
Use a box grater and make sure to squeeze out as much liquid as possible to prevent watery sauce.
Can I cook the chicken in the oven?
Yes, bake at 400°F for about 20–25 minutes, or until the internal temperature reaches 165°F.
Is Greek yogurt required for tzatziki?
Greek yogurt is best for its thickness and tang, but plain strained yogurt can also work.
How can I make this dish dairy-free?
Use a plant-based yogurt alternative for the tzatziki and ensure any wraps or sides are dairy-free.
What sides go well with this dish?
Rice pilaf, couscous, grilled veggies, or a Greek salad pair perfectly.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in its marinade for up to 2 months. Thaw in the fridge before cooking.
Is tzatziki sauce spicy?
No, it’s creamy and tangy with a refreshing cucumber and herb flavor.
Can I use store-bought tzatziki?
Yes, store-bought tzatziki works in a pinch, but homemade delivers fresher taste.
Conclusion
Greek-Style Chicken Tzatziki is a light, delicious meal that captures the vibrant flavors of the Mediterranean. Whether you serve it in a wrap, on a salad, or alongside pita and vegetables, this dish is sure to please. It’s perfect for both casual meals and entertaining, and it’s one you’ll want to make again and again.
PrintGreek-Style Chicken Tzatziki
Greek-Style Chicken Tzatziki features juicy marinated grilled chicken paired with creamy, refreshing homemade tzatziki sauce. Inspired by Mediterranean flavors, it’s perfect for wraps, bowls, or serving with pita and fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced (for tzatziki)
- 1 tablespoon red wine vinegar or lemon juice (for tzatziki)
- Optional: pita bread, chopped tomatoes, red onion, lettuce
Instructions
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Add chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.
- Meanwhile, make the tzatziki: Grate the cucumber, then squeeze out excess moisture using a clean towel or paper towels.
- In a bowl, mix Greek yogurt, grated cucumber, garlic, dill, and red wine vinegar or lemon juice. Stir well and refrigerate.
- Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side until cooked through and golden.
- Let the chicken rest for 5 minutes, then slice or dice as desired.
- Serve chicken with tzatziki, either in wraps, over salads, or with pita and toppings like tomato, red onion, and lettuce.
Notes
- Marinate longer for more intense flavor.
- Use thick Greek yogurt to avoid watery tzatziki.
- Serve cold tzatziki over warm grilled chicken for contrast.
- Tzatziki can be made a day ahead for deeper flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
