Apr Greek Chicken Recipe

Prepare Greek yogurt marinade

In a bowl, combine 1 cup Greek yogurt, 1 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 0.5 tsp black pepper, 1 tsp kosher salt, and 0.5 tsp smoked paprika. Reserve half the mixture for the chicken; set aside remaining yogurt mixture for tzatziki if needed.

Marinate Greek chicken

Trim and cut 0.75 lb chicken into 1-inch strips or bite-sized pieces. Toss with half of the yogurt marinade so chicken is evenly coated. Cover and refrigerate at least 30 minutes (preferably 2 hours).

Prepare garlic tinga marinade

In a skillet, heat 1 tbs olive oil over medium. Add 0.5 sliced white onion and cook until softened, 3–4 minutes. Add 1 minced garlic clove, 1 tbs minced chipotle in adobo, 0.5 cup tomato sauce, 1 tbs apple cider vinegar, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 0.5 tsp kosher salt. Simmer 5 minutes to meld flavors.

Marinate tinga chicken

Cut remaining 0.75 lb chicken into strips. Add chicken to the tinga sauce, stir to coat, reduce heat to low, cover and simmer 12–15 minutes until internal temperature reaches 165°F (74°C). Remove skillet and keep warm.

Cook Greek yogurt chicken

Heat a large nonstick skillet or grill pan over medium-high and add 1 tbs olive oil. Remove Greek-marinated chicken from fridge and shake off excess marinade. Cook in batches, 3–4 minutes per side until charred at edges and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil. Slice larger pieces if desired.

Rinse 1 cup rice under cold water until water runs clear. In a small pot, heat 1 tsp olive oil over medium, add rinsed rice and toast 1 minute. Add 2 cups stock and 0.5 tsp kosher salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid absorbed. Remove from heat and let sit 5 minutes covered.

Fluff the rice with a fork, stir in zest and juice of 1 lime and 0.5 cups chopped cilantro. Taste and adjust salt. Keep warm until assembly.

Preheat broiler or dry skillet. Place 6 tomatillos (hulled and rinsed) and 1 jalapeño on a sheet pan. Broil or char in skillet until blackened blistered on all sides, turning 6–8 minutes. Let cool slightly.

In a blender, combine roasted tomatillos, charred jalapeño (remove seeds if desired), 1 peeled garlic clove, 0.25 cup cilantro, 1 tbs lime juice, 0.5 tsp kosher salt and 2 tbs water. Blend to a smooth but slightly chunky salsa. Adjust salt and lime to taste. Reserve 0.25 cup for tomatillo crema.

Whisk together 0.5 cup sour cream, 0.25 cup reserved roasted salsa verde, 1 tsp lime juice and 0.25 tsp kosher salt until smooth. Adjust seasoning. Chill until ready to assemble.

Halve and pit 2 avocados, scoop flesh into a bowl and mash lightly. Stir in 2 tsp minced red onion, 0.25 cup diced tomato, 1 tbs chopped cilantro, 1 tbs lime juice, 0.5 tsp kosher salt and 0.25 tsp black pepper. Cover with plastic touching surface to prevent browning and refrigerate until assembly.

Combine 0.75 cup diced mango, 0.25 cup diced red bell pepper, 0.25 cup diced red onion, 0.5 jalapeño minced, 2 tbs chopped cilantro, 1 tbs lime juice and 0.25 tsp kosher salt in a bowl. Toss gently and refrigerate for at least 10 minutes to meld.

In a food processor, combine 1 cup drained chickpeas, 0.5 cup thinly shredded red cabbage, 2 tbs tahini, 1 tbs lemon juice, 1 minced garlic clove, 2 tbs olive oil and 0.5 tsp kosher salt. Process until smooth, adding up to 1 tbs water to reach desired consistency. Scrape down sides and adjust salt and lemon. Chill if not using immediately.

Grate and squeeze excess water from cucumber to yield ~0.25 cup. Mix with 0.5 cup Greek yogurt, 0.5 minced garlic clove, 1 tsp lemon juice, 1 tbs chopped dill (or mint), 1 tsp olive oil and 0.25 tsp kosher salt. Stir until combined and chill for 15 minutes to develop flavor.

In a bowl, gently combine 1 cup diced Roma tomatoes, 0.5 cup diced cucumber, 0.25 cup diced red onion, 0.25 cup crumbled feta, 1 tbs chopped oregano or parsley, 1 tsp olive oil, 1 tsp lemon juice and 0.25 tsp kosher salt. Refrigerate until assembly.

Warm 4 pita breads in a 350°F (175°C) oven for 5 minutes or on a skillet until pliable. Drizzle with 1 tsp olive oil if desired.

Open each pita pocket slightly or slice in half. Spoon a base layer of cilantro lime rice (~0.25 cup per pita), add a mix of Greek yogurt chicken and garlic tinga chicken (about 3–4 oz total per pita), then dot or spread 1–2 tbs red cabbage hummus.

Top with 1–2 tbs guacamole, 1–2 tbs salsa verde, 1 tbs tomatillo crema, 2 tbs tropical pico (mango mix), and 2–3 tbs Greek pico de gallo. Add a small handful (about 2 tbs) shredded red cabbage for crunch and a sprinkle of extra cilantro leaves.

Serve immediately while warm. Offer extra tzatziki and reserved salsa verde on the side.