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Smoked Greek Chicken Tacos with Tzatziki by Utetastic

Difficulty 2/5
|
Prep time 20 mins

Cook time 45 mins
|
Serves 4-6

Hardwood Cherry

Give taco Tuesday a Mediterranean twist. These tacos feature tender, lemon-marinated chicken thighs and are topped with a cool cucumber tzatziki sauce.

Ingredients

Marinade

2 lbs BONELESS SKINLESS CHICKEN THIGHS

1 tbsp LEINENKUGEL'S SUMMER SHANDY RUB

JUICE AND ZEST FROM 1 LARGE LEMON

1/2 cup OLIVE OIL

2 tbsp RED WINE VINEGAR

2 cloves GARLIC, PRESSED

3 TBSP FRESH CHOPPED OREGANO

2 tsp KOSHER SALT

1 tsp GROUND BLACK PEPPER

1 tsp DRIED MARJORAM

Greek Chicken Tacos

PREPARED FLOUR TORTILLAS

2 TOMATOES, SLICED

1/2 RED ONION, SLICED THIN

HANDFUL FRESH MINT SPRIGS

Tzatziki

12 oz GREEK YOGURT

2 large CUCUMBERS, PEELED, SEEDED, GRATED AND REMOVE AS MUCH WATER AS POSSIBLE BY SQUEEZING IN PAPER TOWELS

1/4 cup LEMON JUICE

1 clove GARLIC, PRESSED

1 tbsp OLIVE OIL

2 tsp KOSHER SALT, More to taste

Preparation

Rinse chicken with cold water. Pat dry and place in plastic zip style bag.

Whisk together Leinenkugel’s Summer Shandy Rub, lemon juice, lemon zest, olive oil, vinegar, garlic, oregano, marjoram, Kosher salt, pepper.

Pour marinade over chicken and marinate for at least 4 hours, overnight is preferred. When ready to cook, start the Traeger according to grill instructions.

Set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes. Cook the chicken until chicken reaches an internal temperature of 170 degrees F.

Remove chicken from grill, cool and cut into pieces.

For the Tzatziki: Place the yogurt and the grated cucumbers in large mixing bowl, add lemon juice, olive oil, garlic and salt. Mix well.

Place chicken on tortillas, add a spoonful of Tzatziki on top and garnish with tomatoes, red onions and mint. Enjoy!

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