House cleaning day/laundry day/shopping day/day at the park day means this 40 week pregnant mama has zero time to spend making and preparing dinner. I can get the marinade done early in the day or the day before, marinate the chicken and do the tzatziki at the same time. So by the time it comes to BBQ, all I need to do is cut up some veg and make a side salad. for me, this is simple!
Cheers to the BBQ and healthy dinners!
Ingredients: (serves 4)
For the chicken + marinade-
- 10 boneless skinless chicken thighs, cut into 1″ cubes
- 1 tsp dried oregano
- 2 garlic cloves, minced
- 1 palm full of fresh basil, minced
- 1 palm full of mint, minced
- 1 palm full of parsley, minced (roughly 1-2 tbsp)
- 1 palm full of dill, minced
- 3 tbsp EVOO
- 3 TBSP full fat plain greek yogurt
- 1 lemon, juiced (About 3 tbsp)
- salt and pepper, to taste
For the Tzatziki sauce-
- 1 1/2C full fat plain greek yogurt
- 1/4 red onion, grated
- 1 garlic clove, grated
- 1/2 English cucumber, grated
- 2 tbsp mint, minced
- 1 tbsp dill, minced
- (If the garlic doesn’t sit in the yogurt for a little while, it can have a very strong flavour, especially if it is fresh garden garlic. If the flavours are too strong for you, I would suggest adding in 1 tbsp of honey. This can really help!)
- In a medium sized bowl, or a food storage bag add all of your chicken and marinade ingredients. Let marinate for 30 minutes, up to one hour.
- In a separate bowl, mix together all of your tzatziki ingredients except for the DILL. Set aside and let sit for as long as your chicken is marinating.
- Heat your outdoor grill to just below medium heat. Start skewering your chicken on to metal skewers or pre-soaked wooden skewers. brush the skewers with the marinade, and add them to the grill.
- Turn once your chicken starts looking opaque. *Note- if your chicken skewers are sticking to the grill, your heat may be too high. To avoid pulling all the meat off the skewer itself, I suggest using a metal spatula and gently scraping underneath the chicken skewers to move them before you turn them with a pair of tongs.
- Once your chicken is no longer pink (test a large piece or use a meat thermometer and make sure the temperature reads 160F) remove from the grill.
- Add your dill to your tzatziki and mix together.
- Serve with grilled peppers + onions, your tzatziki sauce and my Fresh Dill and cucumber salad!