Cheffing for the Parents Part 1: Lemon Herb Chicken & Tzaziki
What a wonderful (and nerve-wracking, says Brad!) month of August it was for the two of us. Apologies if we disappeared longer than you expected, and certainly longer than we would like. We have just wrapped up a busy month of traveling between NYC and Greenwich, CT, where Alyssa's side of the family resides. It was Brad's first time meeting the entire family...
...and he crushed it. Hit it out of the ballpark. The fam loves him! Maybe a little too much to the point he joined their family professional photoshoot literally on day three of knowing him.
Besides quality family bonding, most of our time was spent by eating amazing food (SO MUCH SEAFOOD FOR BRAD) as well as relaxing by the oceanside soaking in some sun (let's forget about the 6,000 bug bites Brad got -- those 'lil mosquitoes might've loved Brad even more than Alyssa's fam).
With all things COVID, we were not able to spend and celebrate birthdays together with our loved ones. We decided to make up for this by cooking a magnificent Mediterranean meal for both of Alyssa's parents…. he is a killer chef, so we had to bring out all of the tricks (guns blazing!) From the freshest Mediterranean skewers, sizzling grilled lemon herb chicken (and chick'n for the vegetarians), to refreshing tzatziki sauce, a good 24 hours later in the kitchen resulted in a feast worthy of being called a b-day celebration. This will be the first within a series of posts dedicated to the delicious things crafted for this dinner. Today, we start with the chicken and accompanied tzaziki sauce.
Please refrain from drooling all over your phones while looking at these photos (kisses pinched fingers).
1 1/2 pounds boneless skinless chicken breasts
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
2 teaspoons dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon coriander
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
Served with Mediterranean skewers, which are inch-large cubes of feta, cucumber and watermelon.
1 cup shredded English cucumber
1 1/2 cups plain non-fat Greek yogurt
Juice from half a lemon
2 tablespoon chopped fresh dill and/or 1 tablespoon mint
3/4 teaspoon grated garlic
1/2 teaspoon kosher salt
Black pepper to taste
1. Start by taking the chicken breast and cut them into approximately 1 inch cubes.
2. Next, add in the lemon juice, red wine vinegar, olive oil and the rest of the herbs and spices into a bowl and mix until blended nicely.
3. Go ahead and mince the garlic, then add it into the bowl as well.
4. Take two separate ziplock bags and fill each of them with the proteins (chicken breast and chick'n). Fill the bags with marinade and let it sit for around 2-3 hours
5. While the proteins are marinating, it's time to make the Tzatziki sauce!
6. For the Tzatziki sauce start by shredding the cucumber and chop the dill and/or mint.
7. Add in the rest of the contents into a bowl and mix thoroughly.
8. Toss the proteins into the oven at 425 degrees and cook for 15-18 minutes