Why is grilling a summer event? Is it logical to stand in front of a big metal contraption that is 100+ degrees when it is already 100+ degrees outside? And then you have to run in and outside, thus making your AC fight an even harder uphill battle to keep your house somewhat cool/bearable. And mosquitoes? It takes approximately 5.3 seconds for my to get 6 separate mosquito bites, 3 of them in places that I swear was covered with clothing. So basically grilling leads to me getting felt up by mosquitoes…and it’s the most action I have gotten in a while.
So you’ll see me this winter in my long underwear (…I promise to wear real pants too) grilling defiantly. And these summer months you will see me inside standing in directly front of my AC vent in an attempt to get somewhat cool. (Except I won’t be grilling at all since I don’t have a grill, but that is another story entirely.)
Moral of this complaining rant: use a grill pan so you have AC in summer and heat in the winter and grill marks on your food. Unless you want to stand outside in the heat. Now that I have solved that problem, let me tackle that one little issue called world peace.
This chicken is light and refreshing, perfect for summer. Warm, grilled chicken pairs well with cool yogurt and crispy cucumbers. It will taste wonderful whether you grill it inside or outside. You can go through the entire process of marinating and such, but I won’t lie, sometimes I just splash a mix of the marinade in the pan while I cook the chicken and call it a day.
And looking back at this post I think I may understand why I am single and get those desperate spam e-mails for online dating: I complain a lot, get felt up by mosquitoes, and wear long underwear. But I can cook! Come and get it, boys.
From Cinnamon Freud
For the Chicken:
1-1 1/2 pounds chicken breast, cut into approximately 4 ounce pieces
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 teaspoons dried dill
1 teaspoon dried oregano
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
For the Tztaziki Sauce:
1 cup Greek yogurt
1 cucumber, coarsely chopped
2 teaspoons red wine vinegar
1 teaspoon dried dill
4 cloves garlic, minced
Salt and pepper, to taste
Special tools: cheesecloth/tea towel
Green onions, sliced
For the Chicken:
In a large ziploc bake or baking sheet, combine olive oil, red wine vinegar, lemon juice, dill, oregano, garlic, salt, and pepper. Add chicken and shake/stir to cover completely. Marinate for at least 30 minutes (up to overnight).
Prepare your grill. Grill chicken for 3-5 minutes per side until cooked through (will depend on the thickness of your chicken breast).
For the Tzatziki:
Secure a cheesecloth over a measuring cup. Spoon yogurt on top. Refrigerate and let yogurt drain for at least 3 hours.
Place cucumber on a layer of paper towel. Salt cucumbers and let sit for at least 20 minutes. Transfer cucumbers to a tea towel and squeeze to remove water. Transfer drained yogurt from cheesecloth to a large bowl. Add cucumbers, red wine vinegar, dill, and garlic. Mix to combine. Drizzle olive oil on top and season with salt and pepper to taste.
Place chicken on top of rice. Spread Tzatziki sauce on top. Garnish with green onions.
If desired, put remaining marinade in a saucepan. Bring to a boil and cook for 5-7 minutes. Serve on top of chicken.