Ingredients 4 chicken breasts (I only made 2, but forgot to cut down the marinade recipe, so it was a bit much.) juice of 1 lemon 1 clove garlic, minced 2 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 2 Tbsp chopped fresh parsley (which I forgot – it was fine without) 1 tsp freshly ground black pepper Ingredients 1. Put chicken in a Ziploc baggie and pour the marinade over it. Marinate in the fridge for at least 1 hour. Longer is better. Bake chicken to an internal temperature of 185, says my nifty thermometer. 2. After an hour, grill or bake the chicken until done. Serve with tzatziki. Tzatziki 2 cups thick Greek yogurt (I used Balkan style. It was thin, but really tasty. I also cut the recipe in half and still had way too much.) 4-10 cloves garlic, minced (How bad do you want to smell? I used 4 and it was a bit much for me.) 1/2 cup diced cucumber 1 Tbsp olive oil 2 tsp lemon juice 1. Prepare all ingredients in advance. (I didn’t.) The original recipe called for grated cucumber. You can see why I just diced it small instead. 2. Combine oil and lemon juice in a medium mixing bowl. Fold in yogurt slowly. (I did it backwards – yogurt in bowl, fold in lemon juice/oil.) 3. Stir in garlic and cucumber. Mixing tzatziki. Waaaay too much garlic. The finished chicken can be seen in the salad post, above. I'm going to bed now.
|