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Moist tzatziki chicken recipe

Moist tzatziki chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This chicken dish is not only delicious, but it's also quick and easy to make. Serve alongside Greek salad, if desired.

11 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets
  • 250g tzatziki
  • 80g chopped red onion
  • 1 tablespoon cumin
  • salt and pepper to taste

MethodPrep:10min ›Cook:45min ›Extra time:30min marinating › Ready in:1hr25min

  1. Arrange the chicken breasts into the bottom of a baking dish. Stir the tzatziki, red onion, cumin, salt and pepper together in a bowl; pour evenly over the chicken. Allow to marinate at least 30 minutes.
  2. Preheat an oven to 190 C / Gas 5.
  3. Bake the marinated chicken in the preheated oven until no longer pink in the centre and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (5)


Tzatziki=Love; Cumin=Love; Tzatziki+Cumin=Not So Much. I was pre-composing a review as I prepared this dish about how wonderful it is to discover a unique combination of ingredients that would never have occurred to you, but somehow work well together. I won't get to use that review here. I'll try the tzatziki as a marinade again, because that seems a solid recommendation that I'd never tried, but perhaps with different ancillary spices as a tablespoon of cumin seemed to overwhelm the more delicate flavors of the tzatziki. It wasn't bad, by any means, it just didn't meet my hopeful expectations.-30 Jul 2010

Grilled Chicken Souvlaki with Dairy-Free Tzatziki

Ahh, souvlaki and tzatziki – are you ready for a traditional greek dish? Souvlaki just means skewer…so in this recipe, that translates to these tasty lemon garlic chicken skewers. Consider them a more simplified version of my Greek Chicken Kabobs.

But unlike traditional tzatziki, which is made from yogurt and cucumbers, this version is dairy-free, made with my fave non-dairy alternative – soaked cashews! You’ve seen me do this little swap before, in the form of dips and cheesecakes. Both of which are perennial reader favorites.

But today’s tzatziki recipe, which inspired this whole dish, wasn’t my creation. It comes from Kristen Boehmer of Living Loving Paleo and her new ebook, Get Sauced: 33 Gluten-Free, Dairy-Free and Paleo Sauce Recipes to Make Your Meals Insanely Delicious.

I met Kristen last year in the blogger interwebs and instantly felt a connection to this positivity-beaming, kindred-spirit. We both have websites dedicated to real food recipes and we’ve both overcome health challenges through diet and lifestyle. But Kristen, wow, she’s one inspiring lady!

Kristen was diagnosed with Crohn’s Disease at the age of 12 and spent years on harsh medications. In 2011, with her Crohn’s disease not abating and the medications doing massive damage to her body, she faced a last resort decision – she had her entire large intestine removed.

For years doctors had told Kristen that diet would have no impact on her disease. Yet after discovering a real food, paleo-based lifestyle, Kristen (like so many of us) took matters into her own hands. After her surgery, she forever changed her diet, stopped all medications and has never looked back!

Today, just a few, short years later…Kristen is not only an energetic, healthy gal – she’s training to compete on American Ninja Warrior with her husband!! Talk about a wellness reversal and inspiration! I love the healing power of food and just how resilient our bodies and spirits are.

If you’re looking for sauce inspiration, I highly recommend Kristen’s ebook – and believe me when I say, her tzatziki is off-the-charts! When I made it the first time, I thought…oh, this would go so well with grilled chicken souvlaki. And it does! Because together, it’s all kinds of garlic, dill, oregano, lemon, cucumber goodness. And if you’re looking for a salad recipe to serve with this, I recommend my Greek Salad.

Why you want to make Tzatziki Chicken for dinner tonight

  1. Creamy Summer Fresh Tzatziki makes an easy and delicious Greek chicken marinade.
  2. AND it makes the best dip for the tzatziki chicken and roast vegetables.
  3. All your favorite Greek veggies all in one place. I'm looking at you, juicy bell peppers, sweet cherry tomatoes, crisp red onions, summer zucchini, and salty olives.
  4. One bowl. One pan. That's it. Give it up for having to wash almost no dishes at all!
  5. It's a healthy dinner recipe that's gluten-free and low in carbs.

Bring on the tzatziki chicken!

Grilled Chicken Skewers With Tzatziki

Tender and juicy chicken is easy to achieve with this simple marinade and a few minutes on the grill. All you need is a few staple ingredients to whip up these grilled chicken skewers with tzatziki: It’s perfect for an afternoon picnic in the backyard or weeknight dinner with the family. Grilling the chicken on skewers results in nice crispy edges and the use of Grilling Addiction Dry Rub Seasoning means it's perfectly flavored in every bite. You could even add to the dish by chopping up bell pepper and red onion and adding them to the skewer. Grilled lemon would go great squeezed on top of these skewers too! Mediterranean-inspired flavors shine through this chicken thanks to olive oil, lemon, garlic, and parsley.

Tzatziki is a traditional mediterranean dip made of yogurt, cucumber, lemon, and garlic. If you’ve never tried it, it’s worth the taste! The tzatziki is the perfect refreshing addition to these juicy grilled chicken skewers. Simply dip the chicken pieces in the creamy sauce before enjoying. It could be served alongside baked potato fries (also great with the tzatziki) and rice and vegetables for a full, complete meal.

What’s in a Gyro?

The marinade for these chicken tenders is very easy and calls for Greek yogurt, lemon juice, and Mediterranean-spiced sea salt. I fudged the sea salt and made my own with just a pinch of oregano and a bit of garlic powder, but you could certainly use a store-bought brand or even Italian seasoning sprinkled into kosher salt.

Like buttermilk, the yogurt sauce tenderizes the chicken for a juicier bite after cooking.

While it does take us out of the 5-ingredient category, the tzatziki sauce is another simple recipe to prepare. It’s a simple cucumber sauce made with fresh dill, red wine vinegar, Greek yogurt, and garlic. The amount of garlic in this recipe is our family’s favorite, but vary the amount of garlic to your liking.

I use the Greek style of pita bread for this recipe. It’s soft, puffy, and lays flat and doesn’t have that hollow inside for stuffing. So instead it’s rolled. I found this video helpful in knowing how to roll the pita with the parchment wrapper.

Plus, I found the pita available in whole wheat, which gives this recipe another healthy high five.

Equipment for skewers

↠ Flat metal skewers: Do what we say, not what we show in the photos! Flat metal skewers prevent your food from spinning when you rotate the skewer. This way you can cook each side evenly.

↠ Heat Resistant Gloves: The only downside to the metal skewers is they do get hot. So if you need to reposition or rotate them you will want to use a pair of heat resistant gloves or tongs

↠ Silicone Brush: It can be nice to brush a little oil onto your skewers to ensure they stay moist and cook evenly. We always carry a little silicone brush with us just for this occasion.

↠ Foldable Grill Grate: A foldable grill grate ensures you always have a clean and usable grill to cook over no matter where you camp.

Here’s what you need for the marinade. There’s LOTS of garlic and dried oregano. Lots!!

Yogurt is a magical marinade – it’s a terrific flavour carrier and tenderises the chicken!

Yogurt is the secret ingredient in this recipe. The acid in the yoghurt breaks down the fibres so it not only softens the chicken but also helps the marinade really infuse into the flesh.

Plus, the yoghurt makes this marinade “paste like” so it stays slathered on the chicken when you cook it (unlike many marinades that are thin). So you have extra flavour oomph!

In the video, you’ll see that I cook this indoors on a grill pan. But during the warmer months, this is a BBQ favourite!

Lemon-Roasted Potatoes, Chicken and Spinach with Tzatziki

Lunch is our workday happy place. until we remember that we packed a mess of wilted greens otherwise known as the sad desk salad. This recipe for lemon-roasted potatoes, chicken and spinach with tzatziki from Allison Day&rsquos Modern Lunch: +100 Recipes for Assembling the New Midday Meal is the antidote: It&rsquos easy to meal-prep for homemade lunches all week long and doesn&rsquot skimp on fresh, satisfying flavor.

&ldquoThe riot of textures, colors and flavors in this dish offers a visual and physical boost at noon,&rdquo Day writes. &ldquoIt&rsquos salad-esque but eats heartier, rooted by sweet potatoes permeated with lemon, juicy chicken, tender spinach, briny olives and cooling tzatziki to sauce it all. Enjoy as is today, and take along whole-grain pitas to fill or lavash to wrap for something different tomorrow.&rdquo We like your style, Allison.

To make it vegetarian, she suggests replacing the chicken with cooked chickpeas, butter beans or hard-boiled eggs&mdashjust add it on top of the spinach instead of roasting the potatoes and carrots.

Sad salad? We don&rsquot know her.

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © Allison Day. Published by Appetite by Random House ® , a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Lemon-Roasted Potatoes and Chicken

4 sweet potatoes, peeled and cut into ½-inch cubes

Four 4-ounce boneless chicken breasts (skinless or skin on)

¼ cup extra-virgin olive oil, plus more for serving

¼ cup lemon juice, plus lemon wedges for serving

Freshly ground black pepper

8 cups baby spinach or baby arugula

2 tablespoons chopped fresh dill

1 English cucumber, unpeeled and halved lengthwise

2 cups strained plain whole-milk yogurt or plain Greek yogurt (see note in directions)

¼ cup finely chopped fresh dill, plus more for serving

¼ cup finely chopped fresh mint

Freshly ground black pepper

1. Roast the Potatoes and Chicken: Preheat the oven to 400°F. On a baking sheet, toss the sweet potatoes and chicken with the olive oil, lemon juice, salt and pepper, to taste. Roast until the chicken is tender and the juices run clear, 15 to 20 minutes. Transfer the chicken from the baking sheet to a cutting board to rest, and cook the sweet potatoes until they are very tender and beginning to brown, 10 to 15 minutes more. Cool the sweet potatoes before assembling the container.

2. Make the Tzatziki: Use a metal spoon to scrape the seeds from the cucumber discard them or save to use in smoothies or juices. Grate the cucumber on a box grater and squeeze out the excess juice. In a large bowl, combine the grated cucumber with the yogurt, dill, mint, garlic, lemon juice, salt and pepper, to taste, and mix well to combine. The sauce can be refrigerated in an airtight container for up to a week.

3. Assemble the Lunchbox: Slice the chicken crosswise or shred it using two forks. Divide the spinach evenly among each of four bento boxes or containers, then repeat with the chicken, sweet potatoes, tzatziki (or pack it separately), olives and lemon wedges drizzle with extra oil and sprinkle with dill. Seal and refrigerate until you are ready to take it with you it will keep for up to five days in the fridge.

NOTE: To make strained yogurt, line a large fine-mesh sieve with cheesecloth (approximately four 15-inch square layers), suspend it over a large bowl and add 4 cups of plain yogurt (at least 2% but preferably whole milk). Refrigerate for at least 3 hours or up to a day. Transfer the strained yogurt to a large container and refrigerate as long as the yogurt&rsquos expiry date allows. You can also refrigerate the whey (the liquid strained out of the yogurt) in a glass jar to use for marinades, dips or dressings.


Chatty Crone

I love this recipe - thanks - you made you own bread? Yikes. Sandie

Jennifer @ Peanut Butter and Peppers

It must be the day for greek! I woke up thinking I wanted a greek sandwich for dinner today and your the 2nd post I saw this morning with grek sandwiches. I have to make it tonight! Have a wonderful weekend!


I love Greek food. Do you have a Great recipe for greek salad dressing. Ate at a restaurant in Chicago and had a Greek salad, dressing was wonderful. Have tried a couple recipes but they were too bland. Thanks

Yum! I enjoy a good gyro. this looks delicious!


This looks amazing!! Thanks so much for the recipes. I'm definitely going to make this on Saturday

I know my family will love it! I'm going to buy the Naan though )

[email protected] Breathe

This sounds delicious. I do love tzatziki sauce, can't wait to make it!


I cant wait to try these. Am on extended vacay and when I get home the family will love a home cooked meal. What better one than this! Sounds so yummie. Ty for sharing.

Mama Chrissy

I replied earlier but it's gone. maybe because I put a link in it? Anyway, what I said was that I don't know how authentic it is, but my favorite recipe for greek salad dressing can be found on the allrecipes website. Go to the website and search for "absolutely fabulous greek dressing" and it should be the first result listed. It was posted by someone who works in a restaurant so it is a huge recipe, but if you change the number of servings to 10 or 15, it will scale the ingredients to make a standard amount.


I love Greek food but I've been intimidated to make it. That sauce sounds yummy and looks easy to make. Will have to give this a whirl soon!

Ruth Ann

I made this and the chicken and cucumber sauce were delicious. I didn't care for the Naan. I found a different recipe that called for an egg which was delicious.


Omagoodness the sauce by itself is amazing! I just whipped it up right now in threw it in a pita with some turkey. Made it a million times better. Am looking forward to making it with the chicken. Do you happen to have the nutrition facts or weight watchers points?

I made this last night -minus making the bread part-- they were fabulous!


Very good naan! I ate mine with avocado feta cheese and olive oil with garlic and herbs. So good!

For a long time I've been searching for a bread that was flexible so you can easily put together and easily eat a gyro. Well I finally found a perfect recipe right here. This bread not only folds easily but is delicious. It freezes well and all you need to do is reheat it in the toaster oven. At the end of baking I painted each bread with melted butter and continued baking for 1 minute. I plan on baking a batch of bread and freezing it for future use. Thanks for a great recipe. The milk made the difference!

Averie @ Averie Cooks

Thanks for relinking to this naan! I am in need of a tried and true recipe for it!

Tracy Morling

Just made this tonight (cheated & bought flat bread)- it was so good! The chicken flavor is great with the tzatziki, red onion & tomatoes. This is definitely a keeper. Thanks!


Thanks so much for this recipe! The naan ended up being less pliable, or soft, than I wanted. but I've never made naan before so I'm sure it was user error. This was really excellent, the chicken marinade was amazing!


This chicken marinade was AMAZING. However, the sauce was kind of blahhhhh. I added lemon juice, dill and some sour cream to liven it up!


I can honestly say I am very excited to try this. I was just doing some Pinterest browsing, and came across this pin, with what is now an idea for tonight's dinner! Thanks!


I love the Greek Gyro the bread recipe is great and the chicken has a great taste and my children love them.


Hi! My family LOVES this recipe, but your link is broken. :( Unfortunately I have a terrible memory, so I can't remember all the ingredients for the chicken. Could your repost, please, please, please?! :)

Hello!! My name is Nikki and I am a stay-at-home mom. I am married to the man of my dreams and have a beautiful little girl with a sassy attitude and two handsome little boys whose smiles can brighten anyone’s day!

Making this recipe awesome starts with the right chicken gyro marinade! It’s important to pat the chicken dry before tossing it in the marinade, so the marinade can stick to the chicken and evenly coat it.

Indoor Cooking: If the weather’s not up to par, you can still get great results by cooking the chicken on skewers in a grill pan. Or, you can forego the skewers and cook the chicken in a large skillet. It’s best to cook the chicken in batches though, so that the meat browns instead of steaming.

Size of Chicken Bites: Normally, when I make kebabs, I cut the meat into larger pieces. However, smaller chunks work too. They make this chicken gyro recipe tasty as they really absorb the brine.

Brine: Letting the chicken sit in the brine for a good half hour before tossing it in the marinade allows the chicken to absorb some of the salty water. This gives the chicken a moist succulence that’s really hard to beat.

Also, be sure to put the hot cooked chicken right into the reserved marinade for an extra layer of flavor.

Marinade: I love this marinade because it’s an easy mixture of simple ingredients. However, fresh lemon zest and juice are mandatory. Don’t bother with that cheap stuff in the plastic bottle—it isn’t the same.

You’ll notice that the marinade is applied twice in this recipe. Can you say GENIUS?! That second application infuses the chicken with an extra layer of zesty flavor and finishes the dish perfectly.

  • The marinade is first applied just after the chicken’s been quickly brined, then the second part of the marinade is tossed with warm, freshly grilled chicken. It’s a unique, unusual technique, but that second dip in the marinade really gives the chicken a bright, lemony taste.
  • In order to make sure you have enough marinade for that second application, make sure to divide up the marinade right after you make it.

Homemade Chicken Gyros Ingredient Notes

Making this insanely delicious recipe is done in 3 simple steps. Just brine, marinade and assemble (after you cook of course). Here’s whatcha’ need to make it happen. I divided the ingredients into 3 separate sections to make it easier.

Chicken You’ll need a pound of boneless skinless chicken breast to make your chicken gyro. Cutting it into 1-inch pieces makes it easier to eat and ensures there are plenty of exterior edges to soak up the marinade.

Brine – It’ll take about a quart of cold water to cover your chicken. You’ll want to let it soak in its salty brine for a good 30 minutes.

Storing Tips

This chicken gyro is best enjoyed fresh, but it doesn’t have to be assembled immediately. If you’re just getting prepped up, you can store the cooked cooled chicken in a resealable bag or an airtight container. Then simply assemble your gyro when it’s time to eat!

Can You Freeze This?

Yes and no. You can freeze the marinade and you can also freeze the cooked cooled chicken. Of course, you’ll want to discard any used marinade. Sometimes I like to freeze the marinade in ice cube trays. It makes it easier for me to measure the amount I want to thaw and use.

When its time to eat, simply thaw some fresh marinade along with your chicken. Then heat the chicken thoroughly and toss it in some warm marinade before assembling your chicken. Delicious!

Make Ahead Tips

For me, the freezer route is the easiest way to go when I’m doing meal prep. Then all I need to do is chop the fresh veggies when I’m assembling the gyros.

If you’re just prepping a day or two ahead, then everything can just go into the fridge. Having the veggies prepared and chopped helps a lot too.

How Long Can You Keep This In The Fridge?

Your chicken gyros will only be as good as your most fragile ingredient. If some of your veggies are on the verge of getting tossed, you’ll taste it. The fresher your veggies, the better your gyros will be. On the other hand, your chicken will stay fresh and yummy for up to 4 days in the fridge.

Again, I would wait to assemble the gyros until serving time, so nothing gets soggy.