Grilled Chicken with Tzatziki Feta Dip

If you’re seasoning your chicken with salt and pepper and calling it good, you’re missing out. Having chicken for dinner is a great excuse to try out new varieties of flavorful marinades and seasonings.

This chicken marinade combines flavors to produce a unique twist on the standard chicken breast. The capers provide a salty taste while the tomatoes, lemon juice and balsamic vinegar balance out that flavor with acidity. To add another level of flavor, dip the cooked chicken into Tzatziki Feta Dip.

Give this recipe a try and let us know in the comments if you liked it!

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Photo credit: A Healthier Michigan

Ingredients

  • 2 lbs. trimmed, boneless chicken breast, cut into cubes
  • Juice of 1 lemon
  • 2 Tbsp. balsamic vinegar
  • 1/2 bunch of fresh cilantro, chopped
  • Dash of black pepper, cumin, paprika, cayenne, curry and nutmeg
  • Handful of halved grape tomatoes
  • 1 Tbsp. capers plus 1 Tbsp. caper juice
  • 1/4 cup olive oil

Grilled Chicken

Instructions
1. Combine all ingredients except chicken to make the marinade.
2. Marinate for 30 minutes or as long as overnight.
3. Place chicken on heated griddle and cook 3 -4 minutes per side.

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Ingredients

  • 1 English cucumber, de-seeded and finely chopped
  • 2 (7 oz.) containers of Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 1 ½ tsp. of finely grated lemon zest
  • 2 garlic cloves, finely minced
  • 2 Tbsp. of fresh, finely chopped dill
  • 2 tsp. apple cider vinegar
  • 3 oz. of crumbled feta cheese
  • 1 tsp. salt

Tzatziki Feta Dip

Instructions
1. Scatter finely diced cucumber over a clean dishcloth (or paper towels).
2. Sprinkle with 1/4 teaspoon of salt and let sit at least 10 minutes.
3. Gather up the corners of the dishcloth and squeeze as much liquid from chopped cucumber as possible. Discard the liquid.
4. In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, lemon zest, garlic, dill, apple cider vinegar, and the feta cheese. Season with 1/2 teaspoon of salt then taste and adjust as necessary with more salt.
5. Cover dip and refrigerate 2 to 4 hours to develop flavor.


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