Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Grill Pan or Large Skillet
Ingredients
Chicken & Marinade:
3tbspGreek yogurt
3tbspfresh lemon juice
1tbspred wine vinegar
1tbspolive oil
3cloves of garlic, minced
1½tspdried oregano
1tspfresh parsley, chopped
Sea salt and freshly cracked pepper, to taste
Pinch of crushed red pepper flakes
2lbschicken thighs, boneless & skinless
Tzatziki Sauce:
1English cucumber, halved lengthwise and seeded**Coarsely grated on a cheese grater
1¼cupsGreek yogurt
1tbspfresh lemon juice
1tbspolive oil
1tspred wine vinegar
1tspdried dill
1cloveof garlic, minced
Sea salt and freshly cracked pepper, to taste
Cucumber Tomato Salad:
1English cucumber, seeded and diced
2Roma tomatoes, seeded and diced
½smallyellow onion, diced
1tbspfresh parsley, chopped
1tbspseasoned rice vinegar** You can also use red wine vinegar & a pinch of sugar
Sea salt and freshly cracked pepper, to taste
For Serving:
Pita bread, warmed
Tzatziki sauce
Cucumber tomato salad
Feta cheese crumbles
Lemon wedges
Instructions
Prepare the Chicken Marinade:
Combine the Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste, in a large ziplock bag; mix well.
Add the chicken thighs and smoosh together until the chicken is evenly covered in the marinade. Seal and refrigerate for 2-12 hours to marinate.
Prepare the Tzatziki Sauce:
Cut the cucumber in half lengthwise and scoop out any seeds with a spoon. Coarsely grate the cucumber on a cheese grater. Wrap the shredded cucumber up in a tea towel or a few paper towels and squeeze tightly to remove excess liquid.
Place the drained cucumber in a bowl and add the Greek yogurt, lemon juice, olive oil, red wine vinegar, garlic, dill, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and chill in the refrigerator until needed.
Prepare the Cucumber Tomato Salad:
Prepare the salad by combining the diced cucumber, tomatoes, onion, and seasoned rice vinegar together in a bowl. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed.
Cook the Chicken:
Heat a large grill pan or large skillet over medium-high heat. Once hot, brush the pan with 1 tablespoon of vegetable oil (or drizzle in the skillet) and add the chicken thighs. Cook for 3-4 minutes until golden brown and cooked through, depending on the size of the thighs.
Remove the chicken to a cutting board and cover it loosely with tin foil. Slice thinly right before serving.
To Serve:
Serve with warm pita bread, tzatziki sauce, cucumber tomato salad, feta cheese, and lemon wedges. Enjoy!