2 lb \/ 1 kg chicken thigh fillets , boneless skinlessMARINADE3 large garlic cloves , minced (~ 3 tsp)1 tbsp white wine vinegar (or red wine or apple cider vinegar)3 tbsp lemon juice1 tbsp extra virgin olive oil3 tbsp Greek yogurt , preferably full fat1 1\/2 tbsp dried oregano1 tsp saltBlack pepperTZATZIKI2 cucumbers (to make about 1\/2 \u2013 3\/4 cup grated cucumber after squeezing out juice)1 1\/4 cups Greek yoghurt , preferably full fat1 tbsp lemon juice1 tbsp extra virgin olive oil (or more if you want richer)1 garlic clove , minced1\/4 tsp saltBlack pepperSALAD\u00a0tomatoes , desseeded and diced3 cucumbers , diced1\/2 red spanish onion , peeled and finely chopped1\/4 cup fresh parsley leaves (optional)Salt and pepperTO SERVE4 to 6 pita breads or flat breadsPreparationPlace the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.MAKE THE TZATZIKICut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.SALADCombine ingredients in a bowl.COOK CHICKENBrush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).Remove the chicken from the grill \/ fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.RECIPE NOTES:Tzatziki \u2013 makes a generous amount. But better to have too much than not enough!Freezing \u2013 chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipeCooked chicken will keep for 4 days in the fridge.\u00a0Nutrition per serving assuming this serves 4 using pita bread.Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb \/ 1 kg chicken thigh fillets , boneless skinlessMARINADE3 large garlic cloves , minced (~ 3 tsp)1 tbsp…<\/p>\n","protected":false},"author":2,"featured_media":19621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n