Chicken With Tzatziki


Chicken with tzatziki is my favorite Greek recipe. It’s nice food for everyday and family supper. Chicken pieces are marinated with yogurt, garlic and herb spices in a warm oven allowing them to absorb flavors from the marinade very well and improve their taste. The combination of fried chicken cubes with cucumber sauce makes this dish really tasty and delicious.

Chicken Souvlaki with Tzatziki Sauce

Chicken souvlaki skewers are marinated Greek kabobs. Fantastic flavor for chicken. The marinade can also be used for pork.


Chicken Souvlaki with Tzatziki Sauce

Watch how to marinate chicken in lemon juice, garlic, olive oil and oregano before threading onto skewers and cooking on a grill. To go with the Greek-inspired flavors of the chicken, we’ll make a light and fresh cucumber yogurt sauce.

Read the full recipe after the video.

Chicken Souvlaki with Tzatziki Sauce Spyce

Chicken Souvlaki with Tzatziki Sauce Mary Sch

Chicken Souvlaki with Tzatziki Sauce Carl Newton

Chicken Souvlaki with Tzatziki Sauce Wendy Kan

Recipe Summary


15 mins


15 mins


2 hrs


2 hrs 30 mins



close up view of Chicken Souvlaki on skewers with Tzatziki Sauce in a bowl, salad and pita on a blue plate


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Original recipe yields 6 servingsKabobs:

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 ½ pounds skinless, boneless chicken breast halves – cut into bite-sized pieces
  • 6 wooden skewers, or as needed


  • 1 (6 ounce) container plain Greek-style yogurt
  • ½ cucumber – peeled, seeded, and grated
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced
  • 1 pinch salt


Instructions Checklist

  • Step 1Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
  • Step 2Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
  • Step 3Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Step 4Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  • Step 5Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. Serve with tzatziki sauce.


Make this flavorful Greek chicken with tzatziki sauce tonight! Tender Greek seasoned chicken breasts with cool, creamy Tzatziki sauce is a delicious, easy and healthy dinner with Mediterranean inspiration. (gluten-free, nut-free)

overhead view of healthy Greek chicken with tzatziki sauce on top and pasta salad next to it on a white plate.

When I need a solid, healthy dinner that I know everyone will love, I always turn to this Greek chicken recipe! It’s one of my family’s favorite dinners, and I often take it to friends who have babies or need a homemade dinner for some reason or another. Everyone always raves about it! It features the most delicious homemade Greek seasoning, easy grilled chicken breasts, and a flavorful, creamy tzatziki sauce to serve with it. Luckily, the seasoning recipe makes a lot, so you can put this recipe on your menu often!


I’m the kind of person who prefers not to buy a ton of seasoning blends. I like to make my own so I can control the flavors and the salt level. It’s also so easy to make your own and always tastes better! This Greek seasoning is no different. It makes the most flavorful coating for chicken breasts, along with a simple marinade. Once the seasoning is made, the rest comes together quickly – you can make the tzatziki while the chicken marinades and prep the rest of your dinner. This dinner is filling and satisfying. And since the sauce is made with protein-rich Greek yogurt, it’s still light and healthy!


overhead view of ingredients needed to make greek chicken.
  • Boneless, skinless chicken breasts
  • Greek seasoning – keep reading for my homemade seasoning!
  • Red wine vinegar
  • Lemon juice
  • Olive oil

For the Tzatziki sauce, you’ll need:

  • Cucumber
  • Plain Greek yogurt
  • Lemon juice
  • Garlic
  • Dill
  • Salt & Pepper


4 image collage showing steps for making greek chicken.


Mix all the spices together in a jar (so you can store the extra for later!).


  1. Butterfly the chicken breasts in half so you have four cutlets of even thickness.
  2. Sprinkle the chicken liberally with the seasoning. Add the lemon juice, red wine vinegar and olive oil and turn it to coat evenly. Marinate the chicken for at least 30 minutes.
  3. Grill the chicken on the grill or in a grill pan over medium heat for 8-10 minutes per side (more or less depending on the thickness of the chicken).
three image collage showing steps for making tzatziki sauce.


  1. While the chicken is marinating, grate the cucumber onto a clean cloth, paper towel, or fine mesh strainer. Squeeze out as much liquid as possible and discard the liquid.
  2. Place the cucumber in a bowl and add the yogurt, garlic, dill, lemon juice, salt and pepper. Stir to combine.
  3. Refrigerate the sauce until you’re ready to serve your chicken.


  • Time is not the best indicator for determining chicken doneness, especially when thickness can vary. I always recommend a meat thermometer to determine when chicken is done to avoid drying it out – or food poisoning. Chicken is done when the thickest part reaches 165°F.
  • Marinate the chicken for at least 30 minutes for the best flavor, but avoid going over a few hours since the liquid is pretty acidic and will start to denature the proteins on the chicken. It’s not a big deal, but it does happen if the chicken sits in the marinade for a long time.
  • I like to grate the garlic for the tzatziki since I already have the grater out for the cucumber. Always remember fresh garlic is best!
  • If you don’t have fresh dill, you can substitute half to 1 teaspoon of dried dill for the sauce. It won’t be as good, but will work in a pinch.
  • If you’re short on time (or spices!) you can use store-bought Greek seasoning instead of making your own.
healthy Greek chicken with tzatziki sauce on top, pasta salad next to it on a white plate.


  • The tzatziki sauce can absolutely be made in advance. In fact, it tastes best when made 1-2 hours ahead of time so the flavors can meld. You can make tzatziki up to 2 days in advance. Just know that the garlic gets stronger over time.
  • The Greek seasoning can also be made in advance and stored in your spice cabinet for up to 3 months.
  • You can marinate the chicken for up to 2 hours. You can also cook it in advance if you’d like to eat the chicken cold – such as in a wrap for lunch or if you like to meal prep. I don’t love chicken reheated, but it will stay good in the refrigerator for 3-4 days.


Yes! If you don’t have a grill, bake the chicken at 375°F for 15-20 minutes or until the internal temperature reaches 165°F.


  • You can serve this chicken sliced on a pita or flatbread to make a gyro-style wrap (like my lamb souvlakis here!). Of keep it lower carb with a lettuce wrap if you’d rather.
  • Serve on top of a Greek salad or simple bed of greens – try my homemade Greek Dressing!
  • Serve with Easy Oven Broiled Asparagus or Simple Sautéed Green Beans and quinoa to keep things simple.
  • If you want to make the side dish pictured here, I now have the recipe on the blog – Healthy Greek Orzo Pasta Salad with Homemade Dressing.
  • Serve it on a bowl, like these Greek Chicken Grain Bowls.

Did you make this recipe? Please leave a star rating in the comments!


Make this flavorful Greek chicken with tzatziki sauce tonight! Tender Greek seasoned chicken breasts with cool, creamy Tzatziki sauce is a delicious, easy and healthy dinner with Mediterranean inspiration. (gluten-free, nut-free)

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: main dish
  • Method: grilled
  • Cuisine: Greek



Greek Seasoning:

  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried basil
  • 2 tsp dried Greek oregano
  • 2 tsp paprika
  • 1 tsp freshly ground black pepper
  • 1 tsp dried rosemary, minced
  • 1 tsp dried dill
  • 1 tsp dried marjoram
  • ½ tsp ground thyme
  • ½ tsp ground nutmeg

Greek Chicken:

  • Juice of 2 large lemons
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 4 tbsp Greek seasoning
  • 2 large boneless, skinless chicken breast

Tzatziki Sauce:

  • ¼ medium cucumber
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh dill
  • Juice of ½ lemon
  • ⅛ tsp salt
  • Pinch black pepper


  1. To make Greek seasoning, mix all spices together. It will make about ½ cup. Set aside for later.
  2. For the chicken, butterfly boneless, skinless chicken breasts into 2 pieces of even thickness each. Rub Greek seasoning evenly over chicken. Place in a shallow dish or large plastic bag with lemon juice, red wine vinegar and olive oil. Let marinate for at least 30 minutes.
  3. While chicken is marinating, prepare the Tzatziki sauce. Grate the cucumber (you can peel it but I don’t) onto a mesh strainer or paper towel and squeeze out as much liquid as you can, discarding the liquid. Add cucumber to a bowl with yogurt, garlic, dill, lemon juice, salt and pepper. Stir to combine and refrigerate until ready to serve.
  4. Grill the chicken. Preheat grill or grill pan to medium-high heat.
  5. Remove chicken from the marinade and grill for 8-10 minutes per side, or until a thermometer inserted in the center reads 165°F.
  6. Remove chicken from the grill and serve with Tzatziki sauce.


  • You can also bake chicken in a baking dish at 375°F for 15-20 minutes, or until the juices run clear.
  • Time is not the best indicator for determining chicken doneness, especially when thickness can vary. I always recommend a meat thermometer to determine when chicken is done to avoid drying it out – or food poisoning. Chicken is done when the thickest part reaches 165°F.
  • The seasoning makes plenty to use for later! Store in an airtight container at room temperature.
  • Tzatziki can be made up to a day in advance.

Chicken Tzatziki Bowls.

These loaded Chicken Tzatziki Bowls offer a fun weeknight dinner that feels extra special. Street food-inspired oven-roasted chicken served bowl style with all the “extras”. Lettuce, lots of peperoncini, a simple avocado cucumber salad, and plenty of feta. Add delicious creamy tzatziki sauce and ginger tahini and you’ll have a Greek-inspired bowl that’s SO GOOD. Serve each bowl with pita and homemade fries for a meal that everyone will truly love.

photo of Greek Chicken Tzatziki Bowl with fried on the table and naan on the side

Hi, hi from Atlanta! One quick signing here at Williams Sonoma at Ponce City Market. Then I’m off to Texas for the final two book tour stops on Monday and Tuesday, then home on Wednesday. I’m looking forward to the next couple of days, but I’m also excited to be sharing a new recipe. I’ve been wanting to share this bowl since the day I made it!! It’s so fun, delicious, and a great recipe for spring/summer.

With springtime here (NYC and Atlanta have so much color right now!), I’m definitely craving fresh foods with bright colors. Spring salads, veggie boards, and fun vegetable sides for upcoming Easter.

My one hang-up with salads is that they never quite feel that satisfying. Lots of greens, but rarely many exciting elements to build them up and make a great meal! Instead of another okay salad, I made a Greek-inspired bowl with ALL the accompaniments.

tahini ginger sauce

here are the details

This recipe definitely looks long, and while there are some steps to it, nothing is too hard or time-consuming.

The chicken is where you want to start. It’s seasoned with yogurt, lots of garlic, shallots, smoked paprika, and oregano. Super flavorful. If you have extra time you can begin marinating the chicken a few hours before cooking or you can start cooking right away. 

Once you got your seasoned chicken roast it on a sheet pan to keep things simple and quick. 

While the chicken is roasting I like to make a quick homemade tzatziki sauce. But store-bought easily works as well! 

Then the ginger tahini. It’s tahini, ginger, a bit of garlic, lemon, and salt. So simple but it’s that drizzle of tzatziki sauce that really adds to the bowl. 

ingredient photo of lettuce and avocado


When the chicken is complete all that’s left is to assemble. This is basically like a big salad, but a loaded salad. 

Lots of shredded lettuce, then cucumber, avocado, crumbled feta, and plenty of fresh dill. The rest is up to you, tomatoes and peperoncini are key for me!! 

Throw the chicken on top, then add dollops of tzatziki sauce, and a drizzle of the tahini!! So many yummy flavors and textures. 

ingredient photo of chicken, lettuce, tahini, and Tzatziki

I usually serve the bowl with warm naan (or pitas) and a side of fries.

Such a fun and bright dinner for any night of the week. And what I love is that the leftovers are perfect for enjoying the next day for lunch! The sauce will last all week and can be used in multiple recipes. 

Creighton wasn’t in Colorado when I made this. But when I sent him the photo, he was bummed he wasn’t around. Definitely his kind of dinner! 

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