Best 12 Tzatziki Chicken Recipes

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

TZATZIKI CHICKEN

Steps:

• For sauce, mix the first 6 ingredients; refrigerate until serving., In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

GREEK CHICKEN BURGERS WITH TZATZIKI SAUCE

Steps:

• Set oven control to broil. Chop enough cucumber to equal 1/2 cup; place in small bowl (slice 8 slices from remaining cucumber for sandwiches; set aside). Stir in remaining sauce ingredients; refrigerate until ready to use.
• In large bowl, mix chicken, spinach, olives, cornstarch, oregano, garlic, salt and pepper. Shape into 4 oval patties, each about 1/2 inch thick. On broiler pan, place patties. Broil with tops about 5 inches from heat 10 to 12 minutes, turning once, until thermometer inserted in center of burgers reads at least 165°F.
• Place burgers in pita pocket halves. To serve, top each burger with tomato, cucumber slices and about 3 tablespoons sauce.

CHICKEN TZATZIKI CUCUMBER BOATS

Steps:

• Cut each cucumber lengthwise in half; scoop out pulp, leaving a 1/4-in. shell. In a bowl, mix yogurt, mayonnaise, garlic salt and 1 teaspoon dill; gently stir in chicken, 3/4 cup tomato and peas., Spoon into cucumber shells. Top with the remaining tomato and dill.

TZATZIKI CHICKEN

Steps:

• Arrange the chicken breasts into the bottom of a baking dish. Stir the tzatziki sauce, red onion, cumin, salt, and pepper together in a bowl; pour evenly over the chicken. Allow to marinate at least 30 minutes.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the marinated chicken in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
• Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.
• Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
• Heat grill to medium-high and lightly oil the grate.
• Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.
• Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.
• Serve with tzatziki sauce for dipping, or make pita sandwiches.

RANCH CHICKEN TZATZIKI CASSEROLE #RSC

Steps:

• Prep:.
• Combine the olive oil, garlic powder, oregano, lemon juice, salt and pepper in a a bowl and pour into a freezer bag with the chicken marinade between 30 mins and 4 hours.
• Tzatziki Sauce.
• Combine the garlic clove, olive oil, vinegar, salt and pepper in a bowl. In another bowl after straining the greek yogurt, mix in the ranch dressing and feta. Then stir in the olive oil garlic mixture. Finally, add the cucumber.
• Preheat the oven to 425 degrees.
• Chicken:.
• Take the chicken out of the bag. Put on a baking sheet and put in the oven for 25-30 minutes After cooking cut the chicken into cubes and then put in a casserole pan. Mix in the tzatziki sauce and spinach once it is thoroughly mixed cover with aluminum foil and bake in the oven for 15 minutes. After that take the pan out , take off the foil and put the topping on the casserole and bake for another 5 minutes or until the topping is golden brown. Take out, let sit for 5-10 minutes then enjoy.

GRILLED CHICKEN TZATZIKI WRAP

Steps:

• To prepare chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.
• Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.
• Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
• Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 12 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

GREEK CHICKEN WINGS WITH TZATZIKI SAUCE

Steps:

• In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
• Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
• Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.

GRILLED LEMON CHICKEN WRAPPED IN PITA WITH TZATZIKI

Steps:

• In a small bowl whisk together the ingredients for the marinade.
• Trim the chicken and place it in a zip-top bag. Carefully pour all of the marinade over the chicken. Close the bag tightly and use your hands to massage the chicken to spread the marinade all over the chicken pieces. Refrigerate for at least two hours and up to four hours.
• When ready to cook the chicken, remove from the refrigerator and let it stand at room temperature for half an hour.
• Heat your grill to medium high. Place chicken pieces on the grill and cook the first side for about 4 to 5 minutes, then turn over and cook on the other side for about 3 to 4 minutes (depending on the thickness). With an instant read thermometer, check the temperature - it should register 165° F. Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes before slicing.
• Squeeze a little lemon juice over the chicken and serve wrapped in warm pita bread, with a good amount of ttzatziki, tomatoes, and sliced red onions.

GREEK TZATZIKI CHICKEN PIZZA #RSC

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• To make the tzatziki, combine the Greek yogurt, Hidden Valley® Original Ranch® Harvest Dill Dips Mix, 1 tablespoons olive oil, lemon juice, salt, pepper, and garlic in a food processor.
• Process until thoroughly combined. Transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile; roll the dough into a 12-14 inch circle. Transfer dough to a lightly greased pizza pan. Brush 1 teaspoons olive oil over the entire crust and bake in the preheated oven for 15 minutes, or until light golden brown.
• Remove crust and transfer to a wire cooling rack until completely cool.
• Remove the tzatziki from the fridge and add the chopped cucumbers. Stir well. Spread the sauce evenly over the crust.
• Sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. Top with the chopped chicken and Feta cheese.
• Cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers.

GREEK CHICKEN IN A PHYLLO WRAP WITH TZATZIKI SAUCE

Steps:

• 1. Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce. Cover and chill.
• 2. Cut the chicken into 6 strips, the long way.
• 3. Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
• 4. Rotate bag a few times and refrigerate at least 1 hour, longer is better.
• 5. Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
• 6. How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
• 7. Close the chicken up and season with oregano, and salt and pepper.
• 8. Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
• 9. Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
• 10. Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
• 11. Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
• 12. Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
• 13. Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
• 14. Bake for 30 to 35 minutes, or until internal temp is 180° Serve with tzatziki sauce.