Mediterranean Grilled Chicken with Tzatziki

Enormously full flavoured with an bold mixture of fragrant spices, fresh garlic and fruity olive oil blended into a thick aromatic paste, this succulent Mediterranean Grilled Chicken recipe is a celebration of complex flavours and simple healthy ingredients. Massaged all over with the spice and garlic paste, the chicken breasts are bathed in lemon juice and olive oil, then covered and chilled for a few hours to allow the marinade to work its magic, and it does. Grilled on a outdoor barbecue over medium-high heat, the chicken is cooked for about 10-15 minutes per side, until the breasts are golden brown and cooked through. Arranged on a decorative platter and garnished with fresh lemon and a side dish of tangy homemade tzatziki, this Mediterranean Chicken recipe is absolutely delicious.



Mediterranean Grilled Chicken & Tzatziki
Serves 4

Homemade Tzatziki:
1/2 English cucumber, seeded and grated with skin on
1 cup plain strained Greek yogurt
1 tbsp extra-virgin olive oil
2 tsp lemon juice
3 cloves garlic, pressed 
1/4 tsp Maldon salt

Grilled Chicken:
10 garlic cloves, minced
1/2 tsp paprika
1/2 tsp allspice
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
Salt and pepper
5 tbsp olive oil, divided
2 bone-in chicken breasts, skin on
2 lemons, juiced


Slice the cucumber in half lengthways and scrape out the seeds. Grate the remaining cucumber, spread it out over a large tea towel and wrap it tight, leaving it at least 30 minutes until the grated cucumber is quite dry. In the meantime, peel and finely crush the garlic, then combine with the oil in a small bowl and allow to marinate for 10-15 minutes. Combine the cucumber with the garlic mixture, then stir through the yoghurt until evenly distributed along with a squeeze of lemon juice. Season with salt to taste. 

In a small bowl, mix together the minced garlic, spices and 3 tablespoons of olive oil. Pat the chicken thighs dry and rub with the garlic-spice mixture. Place the spiced chicken in a large plate or baking tray on a bed of sliced red onions topped with lemon juice and the remaining 2 tablespoons of olive oil. Cover and refrigerate for 2-4 hours or overnight.

When ready, heat an outdoor barbecue to medium-high, and place the chicken thighs and chopped red onions on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered. To serve, arrange the grilled chicken on a warm platter garnished with fresh herbs, a side dish of homemade tzatziki, roasted Greek-Style baby potatoes and a and Greek Salad.