Grilled Chicken With Yogurt Sauce + Greek Fries

You won't believe how much flavor you can get out of such simple and basic ingredients. This juicy Grilled chicken is made with a quick 30-minute Greek marinade. Served with a refreshing 2 minute to make Greek yogurt sauce and the most scrumptious + healthier Greek fries cooked in olive oil (like we do them in Greece).

In other words, this Greek Chicken With Yogurt Sauce has it all. It's quick, flavorful and healthy and you can make it either on a grill (on your next bbq with friends), on your stovetop using a grill pan (for a weekday dinner), or even on a griddler.

The Chicken Marinade

It's a quick basic Greek marinade made with olive oil, lemon zest & juice, minced garlic, dried oregano, and thyme. The acidity of lemon juice helps to tenderize the meat of the chicken. While the remaining ingredients give a nice Mediterranean flavor to it.

The Yogurt Sauce

It is very appetizing and refreshing and in fact, goes well with any grilled meat. Made with Greek yogurt, red wine vinegar, fresh dill, garlic, and a bit of olive oil. Very similar to Traditional Greek Tzatziki.

The Greek Fries

Well, they can't be Greek if they ain't cooked in olive oil right? And trust me, olive oil makes them 100 times more delish than any other vegetable or frying oil. Plus the fact that they are seasoned with kosher salt before they get into the pan. If you never tried that before, you definitely should. As it makes the potatoes so very flavorful!

And don't worry about using too much olive oil for frying. I know it's expensive and you won't have to do that. All you need is to cover the bottom of a non-stick pan with almost a finger of olive oil. No more than that. The fries don't need to be completely dipped in the oil like classic french fries. As long as they're not overcrowded (one on top of each other) in the pan, and you flip them once or twice while they cook using a wooden spatula.

And once cooked until golden and crispy, you drain them on paper towels. Then serve with a few drops of freshly squeezed lemon and a sprinkle of dried Greek oregano. Now if you add a big piece of feta cheese to this you have one of my favorite meatless dinners!

How To Grill A Juicy & Tender Chicken Breast

• Use a marinade that contains some type of acidity to tenderize the meat. Like vinegar, wine, or like used in this recipe, lemon juice.
• Butterfly the chicken aka slice it open to be evenly thick all over. If you cook a chicken breast as is, then the thinner parts will get dry until the thicker parts get cooked.
• Preheat well. Make sure your grill, grill pan, or griddler is very hot when you are about to add the chicken. This creates an instant sear, securing the juices inside the chicken.
• Sear, sear, sear before you flip. If you flip the chicken too soon, before it makes that nice seared crust it will start to release its juices and drain. So once you add the chicken leave for a few minutes usually 4-5 depending on temperature and wait until it gets brownish in color before you flip it to its other side. If you are afraid that it will burn on the outside and remain uncooked on the inside, then once it has the right color all over (deep brownish and charred), drop the temperature to medium, medium-low until it cooks on the inside.
• Use an instant-read thermometer to be 100% sure. The internal temperature should be 165°F 74°C. That's the right temperature for perfectly juicy and tender chicken every time!

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