This has become one of our favorite recipes. To maximize the flavors and contrast in textures, here is what I do. 1) In grilling the chicken (which I do on an indoor grill), I start at a low heat, then when the chicken is pretty much cooked, I fire the heat up to get a nice crunch and some grill marks. This helps caramelize the balsamic vinegar, which is important to me because I don't like things that are doused in balsamic. Also by cooking primarily at low heat the chicken is more moist. 2) For the tzatziki (which to me is the highlight of the dish), I add more garlic, at least doubling it. (This was the recommendation of a few Greek coworkers of mine). I find the tzatziki to be outrageously good, I love it. Also, if you keep a kosher home or are lactose intolerant, use the Tofutti brand sour cream and omit yogurt (this is what I do). You won't be disappointed, but you might be amazed at how good it is!
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This has become one of our favorite recipes. To maximize the flavors and contrast in textures,...