Blackstone Greek Chicken Tacos is a fun fusion recipe for the griddle or flat top grill, a healthy dinner ready in 20 minutes!
- 2 5.3 ounce containers plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons mayo
- 1 tablespoon dried oregano
- 3 to 4 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- 1 1/2 pounds boneless, skinless chicken (thighs or breasts) cut into inch pieces
- cooking oil of choice
- 1 red onion sliced
- 1 red bell pepper sliced
- 8 mini naan flatbreads (I used Stonefire Mini Naan)
- Toppings of choice: feta cheese, basil
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Put the Greek yogurt, lemon juice, mayo, oregano, garlic, kosher salt, pepper, and crushed red pepper flakes into a bowl and stir until mixed.
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Put the chicken in a gallon size plastic bag and put a few spoonfuls of the sauce into the bag. Massage the bag until the chicken is evenly coated and marinate for a few hours in the fridge. Cover the remaining sauce and store in the fridge.
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Preheat the griddle to medium for a few minutes. Add some cooking oil, the chicken, onion, red pepper, plus more kosher salt, pepper, and crushed red pepper flakes.
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Cook for 8 to 10 minutes, mixing it together with hibachi spatulas a few times. During the last minute put the mini naan flatbreads on the griddle for a few seconds per side to warm them.
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Assemble the tacos by adding some of the yogurt sauce to the mini naan, then the chicken and veggies, and top with feta cheese and basil.