This chicken is delicious.  I made a few small changes to the recipe from Half Baked Harvest,  but it is a delicious combo of Greek flavors. First I marinated the chicken for about 8 hours in lemon, balsamic vinegar, olive oil, dried oregano and lots of crushed garlic.  I also used bone-in chicken breasts, rather than boneless and used small  whole bell peppers, rather than the strips suggested in the recipe.  My family loved it and it was very easy.  The okra is cooked in very classic,  greek-style fashion –with olive oil and tomatoes and the Tsastiki is my mother’s recipe.  Be sure to use whole yogurt for the tsatsiki for the creamiest results and the straining of both the yogurt and the cucumber is critical to achieve the right consistency.  In addition, I recommend you use feta that is stored in the brine. The feta in its brine is much creamier and has much better flavor. It stores over a long period of time in the fridge as well. A note about the feta–the quality of your feta does matter. Costco sells “kolios”  organic feta in brine which is quite good if you don’t have access to a Greek market.

For the original link to the chicken recipe from Half Baked Harvest click here.


Click here for my Greek Style Okra recipe.

Click here for my Tsatsiki recipe.