Greek Grilled Chicken Tacos


1 lemon, juiced
1 tsp oregano
½ tsp salt
2 cloves garlic, chopped fine or pressed
¼ cup plain Greek Yogurt
½ tsp pepper

  1. Prepare the marinade by whisking these ingredients together in a large bowl.
  2. Dump the raw chicken slices into the bowl, toss to coat well.
  3. Allow the chicken to marinate for at least 2 hours, covered, in the refrigerator.


3 medium tomatoes – your fave!
½ English cucumber (or 2 mini English cukes)
¼ cup chopped white or yellow onion
1 clove garlic, chopped fine
1 small jalapeno
½ lemon, juiced
Salt and Pepper

  1. Chop and seed the tomatoes into small chunks. Dump into medium bowl.
  2. Chop the English cucumber into small chunks, add to the bowl.
  3. Remove the seeds from the jalapeno and chop fine. Add this to the bowl.
  4. Add in the chopped onion, garlic, and lemon juice. Stir to combine.
  5. Add in a dash of salt and pepper, stir well.
  6. Cover and refrigerate.

Tzatziki Sauce:

1 cup plain Greek Yogurt
¼ cup minced red onion
¼ cup peeled and minced cucumber (regular garden cuke)
1 clove garlic, grated
½ lemon, juiced
Salt and pepper

  1. Whisk all Tzatziki ingredients together.
  2. Cover and refrigerate.


3 boneless, skinless chicken breasts
1 medium red onion
8 oz container crumbled Feta Cheese
Flour tortillas for soft tacos (you can substitute crunchy corn taco shells, if preferred)

  1. Slice the chicken breasts into thin slices, set aside.
  2. Slice the onion into ¼ inch slices, set aside.
  3. In a grill pan, grill the onions till browned. Set aside.
  4. Grill the chicken slices till cooked through and browned. DO NOT reuse leftover marinade – just toss it!
  5. Lightly brown the soft tortilla shells.

Put it all together:

  1. Assemble the tacos:
    1. Tortilla shell > Chicken > Grilled Onion > Crumbled Feta Cheese > Salsa > Tzatziki Sauce
  2. Serves 4-6.
  3. Enjoy!


  • If you prefer dark meat, you can substitute in boneless, skinless chicken thighs.
  • If you are unable to find Greek Yogurt, you can use regular plain yogurt, but it won’t taste the same!
  • If you prefer a spicier salsa – go ahead and add the seeds from the jalapeno.

Share this recipe with your friends and family!

Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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