For the Yogurt Chicken:

– 1½ lbs boneless, skinless chicken breasts or thighs

– 1 cup Kalona SuperNatural Whole Milk Yogurt

– 3 cloves garlic, minced

– 2 tablespoons lemon juice

– 1 tablespoon olive oil

– 1 teaspoon dried oregano

– 1 teaspoon paprika

– ½ teaspoon cumin

– Salt and pepper to taste

For the Tzatziki Sauce:

– 1½ cups Kalona SuperNatural Whole Milk Yogurt

– 1 medium cucumber, grated and squeezed dry

– 2 cloves garlic, minced

– 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)

– 1 tablespoon lemon juice

– 1 tablespoon olive oil

– Salt and pepper to taste

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Marinate the Chicken:

1. Combine yogurt, garlic, lemon juice, olive oil, oregano, paprika, cumin, salt, and pepper in a bowl.

2. Add chicken and coat well. Marinate for at least 2 hours (or up to overnight) in the refrigerator.

Make the Tzatziki:

1. Grate cucumber and squeeze out excess moisture using cheesecloth or paper towels.

2. Mix yogurt, cucumber, garlic, dill, lemon juice, and olive oil.

3. Season with salt and pepper. Refrigerate until serving.

Cook the Chicken:

1. Preheat grill or grill pan to medium-high heat.

2. Remove chicken from marinade and grill 6-7 minutes per side until cooked through (internal temp 165°F).

3. Alternatively, bake at 400°F for 25-30 minutes.

Serve:

– Slice chicken and serve with generous tzatziki sauce. Great with rice, pita bread, or a fresh salad!

Serves: 4