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PHOTO: YVONNE DUIVENVOORDEN
Your BBQ called and it wants you to grill up this tangy chicken tonight. Pair it with a crunchy Greek salad and a side of creamy tzatziki.
2 1/2 lb.
, such as 4 bone-in, skin-on chicken breast or 8 drumstick or 2 pork tenderloin
, halved lengthwise
1 1/2 cups
, or Greek-style yogurt
, minced (optional)
- Squeeze juice from lemons. In a large bowl, whisk lemon juice with seasonings. Slowly whisk in oil. Add meat, turn to coat, then cover and refrigerate. Marinate at least 1 hour or up to 3 hours, turning over occasionally.
- Meanwhile, make Tzatziki Sauce: Using a spoon, scrape out and discard seeds from cucumber. Finely chop cucumber, and place in a bowl. Stir in yogurt, dill, garlic and salt. Sauce will keep well, covered and refrigerated, for up to 2 days.
- When you’re ready, oil grill, then preheat barbecue to medium. Place meat on grill. Discard marinade. If grilling chicken, barbecue with lid closed; turn occasionally until cooked through and an instant-read thermometer inserted into the thickest part of chicken (without touching bone) reads 180°F (82°C). If grilling pork, cook until internal temperature reaches 155°F (68°C). Cooking will take 20-40 minutes, depending on the meat you’ve chosen.
- Remove from grill; cover loosely and let stand 5-10 minutes. If using pork, slice into rounds. Serve with Tzatziki Sauce.
Nutrition (per serving)
- 44 g,
- 27 g,
- 1 mg.
Originally published in the July 2011 issue. Photo by Yvonne Duivenvoorden.