Grilled Tzatziki Chicken Thighs
with Zucchini & Cucumber Salad
Cooking time
30 minutes
Servings
4
Calories
610 /serving
Any day with tzatziki is a good day, right? This classic blend of yogurt, cucumber and garlic is delightful as a dip, and also works wonders as a quick marinade. Keep kids content with warm garlic rice, and tickle their fancy with a crunchy cuke salad.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 3 Cucumbers
- 2 Green zucchini
- 30ml White balsamic vinegar
- 320g White rice
- 120g Garlic-cucumber yogurt (tzatziki)
- 20g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Sulphites
You will need:
Medium pot
Olive oil
Oil
Salt & pepper (S&P)
BBQ
Total Fat
15 g
Saturated Fat
4 g
Sodium
370 mg
Total Carb
75 g
Sugars
7 g
Protein
44 g
Fibre
2 g
Preparation
Cook the rice
- Heat the BBQ on high, making sure to oil the grill first.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add all but a pinch of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 2 ½ cups water, ⅓ of the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Grill the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a large bowl, combine the chicken* and ⅓ of the tzatziki.
- Add to the BBQ and grill, 4 to 6 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, small-dice the cucumbers.
- Cut the zucchini crosswise into ½ inch pieces on an angle. In a medium bowl, toss with ½ the vinegar, a drizzle of oil, the remaining spices and S&P.
Grill the zucchini
- Add the zucchini to the BBQ and grill, 2 to 4 min. per side, until browned and tender.
Make the salad
- Meanwhile, in a second large bowl, combine the cucumbers, remaining vinegar and garlic, a drizzle of olive oil and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the zucchini, chicken and a spoonful of the salad.
- Serve the remaining salad and tzatziki on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
