Recipe: Greek Chicken with Cucumber Sauce - Greek Chicken Recipes for Linda.

I have almost always cooked Greek Chicken using oregano or parsley.

Here is a recipe that uses mint in the sauce:

GREEK CHICKEN WITH CUCUMBER SAUCE

FOR THE GREEK CHICKEN:
1 lb boneless, skinless chicken (thigh or breast)
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp each salt and pepper
1/4 tsp cumin
1/4 tsp oregano
2 cloves garlic, minced
TO SERVE:
hot cooked rice or oven roasted potatoes
Cucumber Sauce (recipe follows)

Combine marinade ingredients and pour over chicken. Marinate in the fridge for up to 24 hours.

WHEN READY TO COOK:
Remove chicken from marinade; discard marinade. Grill over medium heat for 5-7 minutes per side.

Serve with rice or oven roasted potatoes, and cucumber sauce.

Tip: The marinade can also be used on strips of chicken. After marinating, thread the strips onto skewers and grill for 5-7 minutes per side.

FOR THE CUCUMBER SAUCE:
1 English cucumber, peeled, seeded and grated
1 tsp salt
1/2 cup skim milk yogurt
1/2 cup light mayonnaise
2 tbsp chopped parsley
2 tbsp chopped fresh mint (or 2 tsp dried mint)
2 cloves garlic, minced

In a strainer mix cucumber and salt and set aside for at least 15 minutes. Squeeze extra liquid from cucumber. Blend grated cucumber with remaining ingredients and refridgerate until needed. Serve with Greek Chicken.

Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters. Gently squeeze the extra liquid out of the mixture.

Servings: 4
Adapted from Source: Manitoba Chicken Producers