AuthorRita's Kitchen
Rating

SERVES 4 - 6 HARDWOODCHERRY Give taco Tuesday a Mediterranean twist. These tacos feature tender, lemon-marinated chicken thighs and are topped with a cool cucumber tzatziki sauce.

Yields1 Serving
Prep Time20 mins

Marinade:
 2 lbs skinless chicken thighs
 1 tbsp chicken rub of choice (Leinenkugel's summer shandy)
 1 juice and zest of lemon
 ½ cup olive oil
 2 tbsp red wine vinegar
 2 pressed garlic cloves
 3 tbsp fresh chopped oregano
 2 tsp kosher salt
 1 tsp fresh ground pepper
 1 tsp dried marjoram
Chicken Tacos
 6 flour tortillas
 2 whole tomatoes, sliced
 ½ red onion, sliced
 fresh mint sprigs
Tzatziki
 12 oz plain greek yogurt
 2 cucumbers, peeled, seeded, grated and remove as much water as possible by squeezing in paper towels
 ¼ cup lemon juice
 1 pressed garlic clove
 1 tbsp olive oil
 2 tsp kosher salt

1

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!

Ingredients

Marinade:
 2 lbs skinless chicken thighs
 1 tbsp chicken rub of choice (Leinenkugel's summer shandy)
 1 juice and zest of lemon
 ½ cup olive oil
 2 tbsp red wine vinegar
 2 pressed garlic cloves
 3 tbsp fresh chopped oregano
 2 tsp kosher salt
 1 tsp fresh ground pepper
 1 tsp dried marjoram
Chicken Tacos
 6 flour tortillas
 2 whole tomatoes, sliced
 ½ red onion, sliced
 fresh mint sprigs
Tzatziki
 12 oz plain greek yogurt
 2 cucumbers, peeled, seeded, grated and remove as much water as possible by squeezing in paper towels
 ¼ cup lemon juice
 1 pressed garlic clove
 1 tbsp olive oil
 2 tsp kosher salt

Directions

1

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!

Smoked Greek Chicken Tacos (Gyros)