J
JanePrep time:
00:10
Succulent slices of herbed, grilled chicken in a pita wrap topped with chilled garlicky Greek yogurt sauce
Ingredients
- 2 lb chicken thighs, skin-on, boneless (or breast / tenders)
marinade: - 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tsp garlic (4) cloves, minced
- Coq Au Vin blend
- 1/2 tsp salt
- 6 pita bread
- Tzatsiki sauce
- 1 cup Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 medium English cucumber, quarter lengthways & remove seeds & discard, then shred remaining flesh and skin
- 1 tsp garlic, minced
- 3 tbsp mint or dill, chopped
- 1/2 tsp salt
Instructions
- Grilling: 1) Add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together and leave to rest in the refrigerator for a couple of hours or overnight to marinade (you can skip this step if you're in a pinch it just won't be quite as flavorful). 2) When ready to cook, preheat the grill to 325F. 3) Cook the chicken for 8 minutes on each side (6 minutes for breast) or until the internal temperature of the chicken reaches 165°F, brushing with the marinade once during cooking. 4) Remove the chicken; cover & allow to rest while you prepare the Tzatziki yogurt sauce 5) Slice the chicken and lay onto the wraps, spoon the yogurt sauce over the top
- Slow Cooker: 1) Add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a couple of hours or overnight to marinade (you can skip this step if you're in a pinch it just won't be quite as flavorful).2) Add all the chicken and marinade ingredients to the cooker, stir, cover and cook on LOW: 7 hrs / HIGH: 2½-3 hrs 3) Remove the chicken; cover & allow to rest while you prepare the Tzatziki yogurt sauce 5) Slice the chicken and lay onto the wraps, spoon the yogurt sauce over the top
- Instant Pot: 1) Add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a couple of hours or overnight to marinade (you can skip this step if you're in a pinch it just won't be quite as flavorful). 2) Add all the chicken and marinade ingredients to the cooker, secure lid, seal pressure valve; cook on Manual / Pressure for 12 minutes, Vent with Quick Pressure 3) Remove the chicken; cover & allow to rest while you prepare the Tzatziki yogurt sauce 5) Slice the chicken and lay onto the wraps, spoon the yogurt sauce over the top
