Place 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 TZATZIKI
Cut 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.
SALAD
Combine ingredients in a bowl.
COOK CHICKEN
Brush 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 – makes a generous amount. But better to have too much than not enough!
Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe
Cooked chicken will keep for 4 days in the fridge.
Nutrition per serving assuming this serves 4 using pita bread.
Enjoy!
