Servings: 6
Ingredients
CHICKEN
1 tablespoon olive oil
Zest and juice of 1 lemon
3 cloves garlic, minced
1 1/2 teaspoon kosher salt
3/4 teaspoon paprika
1/4 teaspoon hot smoked paprika, plus more to taste
1 1/2 teaspoons dried oregano, crumbled
Freshly ground black pepper
10 boneless, skinless chicken thighs (about 3 pounds)
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TZATZIKI DRESSING
2 cups (554 grams) plain, unsweetened Greek yogurt
1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
2 medium cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
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ASSEMBLY
1 head romaine lettuce, chopped
1 red onion, thinly sliced
About 1 pound small-medium tomatoes, chopped
1 hothouse, English or seedless cucumber, chopped
4 large pitas (intending 1/2 per person) or more as needed
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Instructions
- Combine all ingredients in a large freezer bag.
- Rub all around, coating chicken as evenly as possible.
- Let marinate for 20 minutes or up to 24 hours, whatever time you have.
- Place the yogurt in a medium bowl.
- Quarter your cucumber lengthwise and cut out the seeded area.
- Coarsely grate your cucumber (or use a Cuisinart) onto a clean dishcloth and wring it out as well as you can. All of that liquid makes for a soggy sauce.
- Add wrung-out cucumber to yogurt bowl along with lemon, vinegar, dill, garlic, salt and pepper and stir to combine.
- Taste and adjust seasonings.
- Chill until needed.
- Arrange lettuce, onion, tomatoes and cucumbers on a platter.
- If desired, toss onion with a squeeze of lemon and/or dash or two of vinegar and salt so that it mellows/lightly pickles while it rests.
- Heat your grill to high heat or a grill pan to medium-high.
- Remove chicken from marinade and grill on first side until dark lines appear, about 5 minutes
- Then flip and grill for 3 minutes more on second side.
- Cooking times will vastly range by the thickness and coldness of your chicken, as well as variations between grills.
- Transfer cooked chicken to a cutting board, let rest for a couple minutes while you quickly heat/toast your pitas on the grill.
- Cut chicken into thin strips.
- Cut pitas into wedges.
- Add to platter with vegetables and let everyone dig in.
- Repeat all summer.
Prepare the chicken:
Make tzatziki:
Prepare salad components:
Cook chicken:
Eating