Prep Time: 4 hr 15 min
Cook Time: 20 min
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.
Contributed By: Poulet du Québec
1 1/2 cup (375 mL)
clove garlic, minced
3 tbsp (45 mL)
mint, fresh, chopped
1 tbsp (15 mL)
salt, to taste
pepper, freshly ground, to taste
boneless chicken thighs
Lebanese cucumber, diced
mint, fresh, minced, for garnish
In a large bowl, stir together all of the sauce ingredients. Remove half of the sauce and set aside.
Add the chicken thighs to the bowl, turning them over to coat. Marinate in the refrigerator for at least 4 hours, preferably overnight.
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).
In the meantime, add the diced cucumber and chopped mint to the reserved sauce.
Using a mandolin or paring knife, cut the other 2 cucumbers in ribbons lengthwise. Season with salt and pepper and top with fresh mint.
Cut the pita bread in triangles.
Serve the chicken with the cucumber ribbons, pita triangles and tzatziki sauce.