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Three Grilled Mediterranean Chicken Tacos on a wooden board topped with tzatziki sauce, crumbled feta, olives, and fresh parsley

Grilled Mediterranean Chicken Tacos

Juicy lemon-herb marinated grilled chicken served in warm tortillas with homemade tzatziki, feta cheese, Kalamata olives, and fresh toppings. Ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 2 cloves garlic minced, for marinade
  • 1 tbsp dried oregano
  • 1 tsp lemon zest
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt for marinade
  • 1/4 tsp black pepper
  • 1 cup plain Greek yogurt full-fat recommended
  • 1/2 cucumber grated and squeezed very dry
  • 2 cloves garlic minced, for tzatziki
  • 1 tbsp lemon juice for tzatziki
  • 1 tbsp fresh dill chopped
  • 8 small flour or corn tortillas warmed before serving
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives pitted and sliced
  • 1/2 red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Grater
  • Knife and cutting board
  • Meat thermometer

Method
 

  1. In a large bowl, whisk together olive oil, minced garlic, oregano, lemon zest, lemon juice, salt, and pepper. Add chicken breasts and turn to coat. Marinate for at least 15 minutes at room temperature or up to 4 hours covered in the refrigerator.
  2. While the chicken marinates, grate the cucumber and squeeze out all moisture using your hands or a clean kitchen towel. Combine dry cucumber with Greek yogurt, garlic, lemon juice, and fresh dill. Season with salt, stir well, and refrigerate until ready to use.
  3. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6 to 7 minutes per side until internal temperature reads 165 degrees F on a meat thermometer. Do not press down on the chicken while grilling.
  4. Transfer grilled chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
  5. Warm the tortillas on the grill for 20 to 30 seconds per side or in a dry skillet over medium heat until pliable and lightly toasted.
  6. Spread tzatziki on each tortilla. Layer on sliced chicken, feta, olives, red onion, cherry tomatoes, and fresh parsley. Serve immediately with extra tzatziki on the side.

Notes

Squeeze cucumber very dry before making tzatziki to prevent a watery sauce. Pound chicken breasts to even thickness before grilling for consistent doneness. Chicken thighs can be substituted — cook 5 to 6 minutes per side. Store components separately for up to 3 days. Assemble tacos fresh just before serving. Freezing not recommended.