Greek Chicken with Tzatziki Sauce
Another one of alexandracooks.com masterpieces. I have the hardest time cooking chicken without it getting too dry. My family prefers it grilled so if I plan to use it in a recipe during the week, sometimes I’ll have my husband grill extra on the weekend to use during the week. This Greek chicken recipe was delicious cooked in the oven and was not dry. Everyone loved it.
*This is GLUTEN FREE if served with rice and DAIRY FREE if not using sauce*
Ingredients
- 3 pounds boneless chicken breast
- course Celtic sea salt
- oregano
- 1 heaping cup basil, packed and roughly chopped
- 6 cloves garlic or 3 teaspoons minced garlic
- extra-virgin olive oil
Optional for serving:
Directions
Puree the basil and garlic in a food processor into a fine paste. Stop the processor, scrape the sides and add a splash of olive oil and puree again. Pour into a large ziplock bag or bowl for marinating the chicken.
Cut the chicken into bite size pieces. Sprinkle salt and pepper on chicken. Use about 1 teaspoon course salt per pound of chicken.
Put chicken in ziplock bag or bowl and coat the chicken with the marinade. Crumble a teaspoon or 2 oregano in the chicken mixture, add a little olive oil and toss to coat again.
Marinate for at least 2 hours.
Preheat the broiler to high for 15 minutes while skewering the chicken or lay on broiling pan if you don’t have skewers, but you’ll have to turn your pieces so just be aware of that.
Broil for 5 minutes, then flip the chicken and broil for 4 or 5 more minutes or until cooked through and charred to your liking.
Squeeze a little lemon juice over the chicken and serve with tzatziki sauce, sourdough naan bread, naan bread, baked rice and a greek salad.
Wholly Fed 