Chicken Souvlaki

Chicken Souvlaki with Tzatziki Sauce & Greek Salad

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Chicken Souvlaki with Tzatziki Sauce & Greek Salad

High cal Calories 967kcal

High fat Total Fat 45g

High sat-fat Saturated Fat 14g

High chol Cholesterol 192mg

High sodium Sodium 2912mg

High carbs Total Carbohydrate 72g

Serving size 804g Calories from fat 402kcal Fiber 6g Protein 69g Sugar 9g
4 servings

Ingredients

  • For the Chicken
  • 5 tablespoons fresh juice from about 3 lemons
  • 4 tablespoons vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds skinless boneless chicken breast, cut into 1inch pieces
  • 4 medium cloves garlic, grated (about 4 teaspoons)
  • For the Tzatziki Sauce
  • 1 medium cucumber, peeled, seeded, cut into 1/4inch cubes
  • 1/2 teaspoon salt
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 1 cup greek yogurt (see note above)
  • 1 tablespoon chopped fresh dill
  • For the Salad
  • 2 tablespoons olive oil
  • 6 small tomatoes, cut into wedges
  • 2 small red onions, sliced thin
  • 1 medium cucumber, seeded and sliced into thin half moons
  • 3/4 cups pitted kalamata olives
  • 6 ounces crumbled feta
  • 1/4 cup chopped parsley
  • 6 pitas

Directions

  1. In medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.
  2. While chicken marinates, make the tzatziki sauce: Place cubed cucumbers in strainer set over bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
  3. Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155° on instant read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
  4. Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.
  5. Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.

Recipe Content & Photo ALL RIGHTS RESERVED seriouseats.com

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OVEN BAKED TERIYAKI CHICKEN THIGHS

skinless-thigh-recipe-banner

OVEN BAKED TERIYAKI CHICKEN THIGHS

High cal Calories 1377kcal

High fat Total Fat 94g

High sat-fat Saturated Fat 25g

High chol Cholesterol 556mg

High sodium Sodium 2450mg

carbs Total Carbohydrate 32g

Serving size 650g Calories from fat 848kcal Fiber 0g Protein 96g Sugar 26g
4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper.
  2. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  5. Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.

Recipe Content & Photo ALL RIGHTS RESERVED dineanddish.net

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Spanish-Chicken-with-Spicy-Lemon-Rice

Spanish Chicken with Spicy Lemon Rice

Spanish Chicken with Spicy Lemon Rice

04:30
00:20
04:10

High cal Calories 1037kcal

High fat Total Fat 64g

High sat-fat Saturated Fat 14g

High chol Cholesterol 278mg

High sodium Sodium 1083mg

High carbs Total Carbohydrate 62g

Serving size 705g Calories from fat 576kcal Fiber 5g Protein 53g Sugar 8g
4 servings

Ingredients

  • 3 tablespoons flour
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • Salt and freshly ground pepper
  • 6 chicken thighs (about 1 1/2 pounds)
  • 1/4 cup canola oil
  • One 14.5ounce can diced tomatoes
  • 2 green bell peppers, diced into 2inch pieces
  • 1 onion, sliced into thick pieces
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 cup rice
  • 1/2 teaspoon crushed red pepper flakes
  • Zest and juice from 1 lemon
  • 1/2 cup pitted green olives (with pimientos)
  • Special equipment: slow cooker

Directions

  1. In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
  2. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
  3. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
  4. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
  5. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe – Pita Pile on with Spicy Yogurt Sauce.

Recipe Content & Photo ALL RIGHTS RESERVED Copyright Food Network

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