This dish is classic Jamie Oliver. simple ingredients, bold flavors and minimal fuss. It’s all about juicy grilled chicken, a punchy lemon marinade and that cool, creamy tzatziki sauce to balance everything out.
At its core, Lemon Tzatziki Chicken is grilled or pan-seared chicken breast that’s been marinated in lemon, garlic and herbs. The magic comes from how those flavors seep into the chicken, making it zingy, tender and mouthwatering. Then there’s the tzatziki-a Greek yogurt-based sauce with cucumber, lemon, garlic and mint. You dollop that generously over the hot chicken and wow… it just sings.
You can plate it up with flatbreads, salad or rice. It’s fresh, light and seriously satisfying.
Jamie Oliver Lemon Tzatziki Chicken Recipe
Ingredients Needed
Here’s what you’ll need to recreate this Greek-inspired beauty. Nothing too fancy but everything plays a role.
For The Chicken Marinade
- 2 skinless chicken breasts (or thighs if you prefer more flavor)
- Zest and juice of 1 lemon
- 1 garlic clove, crushed
- 1 tsp dried oregano
- Olive oil
- Salt and pepper
For The Tzatziki Sauce
- ½ cucumber
- 200g Greek yogurt (full-fat is best)
- Juice of ½ lemon
- 1 garlic clove, finely grated or minced
- A few fresh mint leaves, chopped (or a pinch of dried mint if that’s all you’ve got)
- Salt to taste
Optional Extras
- Flatbreads or pitas
- Fresh salad (tomatoes, cucumber, red onion, rocket, etc.)
- Feta cheese or olives for a little extra Greek flair
Equipment Needed
Nothing high-tech here. Just the basics:
- A sharp knife
- A mixing bowl (or two)
- Grater (for garlic and lemon zest)
- Frying pan or grill pan (or a BBQ if you’re feeling summery)
- Tongs or a spatula
- Box grater or microplane (for cucumber)
- Paper towels or a clean tea towel (to squeeze the water out of cucumber)
That’s it. Most of this stuff is already in your kitchen.
How To Make Jamie Oliver’s Lemon Tzatziki Chicken
Step 1: Marinate The Chicken
Start by prepping the chicken. If the breasts are thick, butterfly or pound them a little so they cook evenly.
In a bowl, mix:
- Lemon zest
- Lemon juice
- Crushed garlic
- Dried oregano
- A glug of olive oil
- Salt and pepper
Toss the chicken in this marinade. Cover it and let it sit for at least 15 minutes. If you’ve got time, leave it in the fridge for an hour or two. The lemon and garlic really sink in.
Step 2: Make The Tzatziki
While the chicken is marinating, make your sauce.
- Grate the cucumber. Salt it lightly and let it sit for 5-10 minutes.
- Then squeeze it in a clean tea towel or paper towels to get rid of excess water.
- In a bowl, mix the yogurt, grated cucumber, lemon juice, garlic and mint. Season with salt. Taste it. Add more lemon or mint if you like it zingier or fresher.
Stick it in the fridge. The flavors get better the longer it sits.
Step 3: Cook The Chicken
Get your pan nice and hot. No oil needed if you added it to the marinade.
Cook the chicken for about 4-5 minutes on each side. You want a nice golden crust and juicy middle. If you’re unsure, slice into one to check. it should be white all the way through.
Let it rest for a few minutes after cooking. This keeps it juicy.
Step 4: Assemble And Serve
Time to plate up.
Slice the chicken. Lay it over warm flatbreads or a bed of salad. Spoon over a generous amount of tzatziki. Add extras like feta, olives or chili flakes if you like a kick.
What I Learnt
Honestly, a few things surprised me here.
1. The power of a quick marinade.
Even just 15-20 minutes in lemon and garlic totally changes the flavor of chicken. It’s juicy, sharp and way more interesting than plain grilled chicken.
2. Tzatziki is the unsung hero.
It’s simple but man, it makes a difference. That cool, tangy yogurt with garlic and cucumber. it brings balance. It’s like a mini air conditioner for your taste buds after the lemony heat of the chicken.
3. It’s very customizable.
I tried it with thighs, threw in some chili oil and even made a vegetarian version with halloumi. It all works. The base is solid and you can play around with it.
Recipe Tweaks For Jamie Oliver’s Lemon Tzatziki Chicken
Jamie’s version is already a hit-zesty, creamy, herby-but there’s always room to play. The core ingredients? Chicken thighs, lemon, garlic, tzatziki and a hit of fresh herbs. Here’s how you can riff on the original and make it suit your kitchen or mood:
1. Swap the protein:
Not into chicken thighs? Go for chicken breasts but butterfly them so they cook evenly. Want to keep it meat-free? Try thick slices of halloumi or grilled portobello mushrooms. The marinade works beautifully with either.
2. Boost the marinade:
Jamie’s lemon-garlic base is solid but you can amp it up. Add a spoonful of Dijon mustard for a sharp kick or grate in some preserved lemon peel for more intense citrus. A splash of white wine vinegar deepens the flavor too.
3. Make it spicier:
This recipe leans on freshness, not heat. If you’re craving a kick, stir in a bit of harissa paste or a pinch of chili flakes. Even a finely chopped fresh chili can liven things up without overpowering the dish.
4. Homemade tzatziki twist:
Store-bought tzatziki works in a pinch but making your own lets you control texture and flavor. Mix Greek yogurt with grated cucumber (squeeze out the water!), garlic, lemon juice, olive oil and plenty of dill or mint. For something richer, fold in a spoon of tahini or a sprinkle of feta.
5. Grill it for extra flavor:
Jamie often pan-fries or roasts the chicken. Try grilling it instead, especially in summer. You’ll get that smoky edge that plays well with the creamy tzatziki.
Storage Tips For Leftovers
Got leftovers? Good-this dish is even better the next day.
1. Cool it fast, store it smart:
Let the chicken cool to room temp before sealing it in an airtight container. Keep the tzatziki in a separate container to avoid soggy textures. Store everything in the fridge within 2 hours of cooking.
2. Fridge life:
The chicken will keep for up to 3 days. Tzatziki? Around 2 days-cucumbers release water and can turn the sauce runny, so give it a stir before reusing.
3. Freeze or not?
The chicken can be frozen (up to 2 months) but skip freezing the tzatziki. The yogurt and cucumber will separate in a weird way once thawed. If you freeze the chicken, defrost it in the fridge overnight and reheat gently in a pan or oven. Don’t microwave unless you want chewy, dry meat.
4. Make a leftover lunch:
Use the chicken cold in a wrap with lettuce, fresh tomatoes and a smear of tzatziki. Or slice it into a grain bowl with couscous, chickpeas and olives. It’s an easy win.
What To Eat With Jamie Oliver’s Lemon Tzatziki Chicken?
This dish is fresh, tangy and super satisfying but the right sides can elevate it to dinner party level.
1. Flatbreads or pita:
Warm, soft and perfect for scooping up the tzatziki. You can buy them or make a quick batch at home. Brush with olive oil and sprinkle with za’atar for extra flair.
2. Greek-style salad:
Think tomatoes, cucumbers, red onions, olives and feta. Dress it simply with olive oil, lemon juice, salt and oregano. The crunch and acidity balance the creamy chicken beautifully.
3. Roasted veggies:
Try aubergines, courgettes, red peppers-drizzle with oil and roast until caramelized. Their smoky sweetness pairs perfectly with the lemony tang of the chicken.
4. Herby rice or orzo:
Toss cooked rice or orzo with chopped parsley, mint, lemon zest and a drizzle of olive oil. It soaks up all the juices from the chicken and tzatziki, turning into something pretty irresistible.
5. Pickled extras:
A few pickled red onions or preserved lemons on the side can really pop against the mellow yogurt sauce. They’re easy to prep ahead and add a zingy contrast.
FAQs
What Makes Jamie Oliver’s Lemon Tzatziki Chicken Special?
The bright, tangy lemon flavor paired with the creamy tzatziki sauce gives the chicken a fresh, Mediterranean twist.
Can I Make The Tzatziki Sauce In Advance?
Yes! It actually tastes better if you let it sit for a few hours or overnight in the fridge.
What Sides Pair Well With Lemon Tzatziki Chicken?
A Greek salad, roasted veggies, or pita bread work great with this dish.
