Step up your flavor game this grill season with this delicious Greek Yogurt Marinated Chicken with Tzatziki Sauce! Even the pickiest eaters will love this! Yogurt Marinated Chicken with Tzatziki Sauce Go to recipes By Stonyfield Dressings & Marinades Mediterranean Father's DayStep up your flavor game this grill season with this delicious Greek Yogurt Marinated Chicken with Tzatziki Sauce! Even the pickiest eaters will love this! Ready In: 2 hours 30 minutes Level: Easy Prep: 2 hours 10 minutes Cook: 20 minutes Yields: 4 servings Print RecipeIngredients1 seedless cucumber (large, washed, and finely grated on a box grater pinch of salt)2 c Stonyfield Organic Whole Milk Plain Greek Yogurt zest and juice of 1 lemon1 clv garlic (grated on microplane or smashed into a fine paste)2 Tbsp dill (fresh chopped )2 Tbsp mint (fresh chopped )1/2 tsp sea salt1/4 tsp black pepper (freshly ground )2 Tbsp extra virgin olive oil4 boneless skinless chicken breast halves1 lemon (cut into wedges for serving)directionsStep 1Sprinkle the grated cucumber with a pinch of salt, toss with your fingers and place on a clean kitchen towel. Gather the corners of the towel and wring out as much water as possible. You will be shocked at how much water will come out of a cucumber! Set aside.Step 2In a medium bowl, combine the yogurt, lemon juice and zest, garlic, dill, mint, salt, pepper and olive oil and stir until well incorporated. Divide the mixture in half and place half in a zip-top resealable bag with the chicken breasts. To the remaining mixture, add the well-strained cucumber and stir to combine. Cover and keep in the refrigerator until ready to serve.Step 3Allow the chicken breasts to marinate in the refrigerator for at least 2 hours or overnight.Step 4Remove the chicken breasts from the marinade and wipe off any excess marinade that is clinging to the chicken breasts. Heat a grill or grill pan to medium-high heat and rub with a little bit of oil. Reduce heat to medium. Grill each chicken breast for 4 minutes per side, until the chicken is cooked through. Tent with foil and allow the cooked chicken breasts to rest for 3 minutes before serving with the reserved Tzaztiki and lemon wedges.