Grilled Chicken with Tzatziki

Instructions

1. Step 1

   Grate the cucumber, toss it with ⅜ tsp (2 gr) of the salt, and place it in a fine-mesh sieve over a mixing bowl. Let it drain for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Cucumber, 2.0 gr Fine Salt

   Cookware: Box Grater, fine mesh sieve, mixing bowl

2. Step 2

   Press the drained cucumber firmly against the sieve to remove as much liquid as possible. Discard the liquid.

   Cookware: fine mesh sieve, mixing bowl

3. Step 3

   Combine the drained cucumber with the Greek yogurt, garlic, dill, 1 tbsp (15 ml) lemon juice, and 15 ml olive oil. Cover and refrigerate the tzatziki until serving.

   Ingredients used: 10.0 gr Fresh Dill, 8.0 gr Garlic, 15.0 ml Lemon Juice, 15.0 ml Olive Oil, 360.0 gr Plain Greek Yogurt

   Cookware: mixing bowl

4. Step 4

   Place the chicken in a shallow dish. Add the remaining 2 tbsp (30 ml) lemon juice, remaining 30 ml olive oil, oregano, remaining ⅝ tsp (4 gr) salt, and black pepper; turn to coat. Cover and refrigerate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Chicken Breast, 2.0 gr Dried Oregano, 4.0 gr Fine Salt, 30.0 ml Lemon Juice, 30.0 ml Olive Oil

   Cookware: Shallow Dish

5. Step 5

   During the final 10 minutes of marinating, preheat a clean outdoor grill to medium heat.

   Timer: 10 min (fixed)

   Cookware: Outdoor grill

6. Step 6

   Lift the chicken from the marinade, let the excess drip off, and discard the leftover marinade. Grill the chicken for 6 to 8 minutes per side, turning once, until the center reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, Outdoor grill, tongs

7. Step 7

   Transfer the chicken to a serving plate and rest it for 5 minutes. Serve with the chilled tzatziki.

   Timer: 5 min (fixed)

   Cookware: serving plate, tongs