Tzatziki Chicken

Prep Time: 4 hr 15 min
Cook Time: 20 min
Serves: 4

Serve this tasty appetizer at your next summer get together or to bring back a taste of summer during those long winter nights. The refreshing flavours of mint and cucumber will instantly transport you to the Greek islands.


1 1/2 cup (375 mL) plain yogurt
1 clove garlic, minced
3 tbsp (45 mL) mint, fresh, chopped
1 tbsp (15 mL) lemon zest
salt, to taste
pepper, freshly ground, to taste
8 boneless chicken thighs
1 Lebanese cucumber, diced
mint, fresh, minced, for garnish
2 Lebanese cucumbers
4 pita breads


1 In a large bowl, stir together all of the sauce ingredients. Remove half of the sauce and set aside.
2 Add the chicken thighs to the bowl, turning them over to coat. Marinate in the refrigerator for at least 4 hours, preferably overnight.
3 Place the chicken on a baking sheet covered in aluminum foil or parchment paper. Bake in a preheated 400°F (200°C) oven for about 20 minutes or until the internal temperature reaches 170°F (77°C).
4 In the meantime, add the diced cucumber and chopped mint to the reserved sauce.
5 Using a mandolin or paring knife, cut the other 2 cucumbers in ribbons lengthwise. Season with salt and pepper and top with fresh mint.
6 Cut the pita bread in triangles.
7 Serve the chicken with the cucumber ribbons, pita triangles and tzatziki sauce.