Archive | July, 2014

Marinated Greek Chicken

5 Jul

Greek Chicken with Tzatziki

Introduction:

Hello world! After yet another hiatus, we’re back at it again. This time, coming straight from the Cuppycake Kitchen, a tried and true simply delectable dish. Easy to whip up, and incredibly delicious, it will have you craving more. (Serve it for guests, and they’ll think you spent hours slaving away, it’s THAT good.) The marinated chicken can be plated over a salad, or stuffed into a pita, but we always enjoy it smothered in Tzatziki Sauce. Enjoy!

Ingredients:

Marinade

  • Juice from 3 lemons
  • Zest from 1 lemon
  • 1 tablespoon oregano, finely chopped or dried
  • 4 large cloves of garlic, pressed
  • 1/4 cup olive oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 lbs chicken breast

Tzatziki Sauce

  • 6 oz greek yogurt
  • 1/2 cucumber, peeled, seeded and shredded
  • 1 large clove of garlic, pressed
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-2 teaspoons oregano, finely chopped or dried

Instructions:

1.) Combine marinade ingredients (minus the chicken) in a large bowl. Use fresh oregano if possible, it has much better flavor than the dried variety. When zesting the lemon, try to only get the yellow of the peel, the white fleshy part is very bitter.

2.) Stir everything together and either add your chicken to the bowl or put everything in a ziploc bag to marinate in the fridge. We’d recommend marinating for at least two hours, the longer the better.

3.) Shortly before you’re ready to cook the chicken, combine tzatziki sauce ingredients in a medium sized bowl. Peel the cucumber and scoop out the seeds with a spoon. Shred the remaining part using a fine grater.

4.) Cook the chicken in a frying pan or on the grill, both come out delicious. You’ll want to use high heat for not a long time so as to brown it up nicely while keeping it juicy. Time depends on how thick you cut your chicken (obviously) so use your judgement. We typically do cutlets, but cubes on skewers would be fantastic as well.

This recipe should serve four easily and scales well. Dig in!

You can get the printer friendly version here.

Advertisements