Take your taste buds to Greece with this tasty grilled chicken. The key is the marinade and it needs to marinate for at least 3 hours. I serve mine in lettuce leaves with a drizzle of my tzatziki sauce and some diced tomatoes and cucumbers. I also like to make my quinoa tabouli to go on the side.
Marinade 3 hrs
2 lb boneless skinless chicken thigh fillets or boneless chicken breasts cut into strips
3 cloves of garlic, minced
1 tablespoon apple cider vinegar
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil or avocado oil
3 tablespoons vegan yogurt
1 1/2 tablespoons dried oregano
1 teaspoon salt
¼ teaspoon fresh ground black pepper
wooden skewers soaked in water
Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade.
Marinate for 3 hours, ideally 12 hours and no longer than 24 hours.
Brush grill with oil and pre heat or heat air fryer.
Remove chicken from Marinade. Put the pieces on the wooden skewers.
On the grill, cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through to 165 degrees F.
In the air fryer, cook at 350 degrees for 5 minutes. Check internal temperature.
Remove, and let rest 5 minutes.
Place in a lettuce leaf and top with tzatziki sauce, diced tomatoes, diced cucumbers and shredded lettuce if desired.