So you made the pickled red onions, and now they are gone. As you get ready to make another batch of pickled red onions, you begin thinking to yourself, "I think that brine would make a great marinade for chicken thighs".
|Red Onion Chicken and Tzatziki|
Then before you know it, it is time to get ready for work. So you quickly throw 8 skinless/boneless chicken thighs in a Ziploc bag and dump the brine over the top. There is no more time to debate the idea with yourself because you need to get ready to go to work.
And if it turns out that the chicken is just barely edible, well you just won't do that again......
Folks, that is how I meal plan. I take stock of what is in the kitchen, taking into account what needs to be used up, and make something delicious for dinner, 97.99% of the time.
And honestly, this throw it together meal was a total score!
The chicken has a mild sweet onion flavor, offset with a touch of red wine vinegar. Add the delicious flavor of grill cooking and you can't miss. But then, how about a sauce or something to dress things up a bit or add some additional zing to your plate.....
That is where the Tzatziki comes in.
Fortunately, you can have the yogurt draining in the fridge, right there beside the chicken. Once you begin, it comes together fast, especially if you have a grill specialist at your house, to help out.
Red Onion Chicken and Tzatziki
by the seat of my pants
the leftover brine, from Pickled Red Onions
8 - 10 chicken thighs, we used boneless / skinless thighs
Pour the brine over the chicken in a heavy duty Ziploc bag or large bowl. Refrigerate until grill time. If using a large bowl, remember to turn the chicken a couple of times to coat all sides well with the brine.
Note: we started the process before leaving for work (7:30 am and grilled at 5:00 pm for about 9 hours of marinade time)
When ready to grill, drain off marinade, grill until golden brown and cooked to proper temperature in the center. Serve with Tzatziki Sauce.
adapted from: The world best Tzatziki Sauce
2 c yogurt, drained well
1 medium to large cucumber, peeled, seeds scooped out, cut into 1-inch pieces
1 t salt
juice from 1/2 lemon
1 t dried dill weed
1 clove garlic, minced
fresh ground pepper
1/4 c Pickled red onions divided
Sprinkle salt over the cucumber pieces. Toss to coat well, let sit for 10 minutes. Rinse the cucumber pieces, squeeze out excess water by laying on a towel and rolling up jelly roll style, very tight.
Place cucumber pieces, lemon juice, garlic, dill weed, pepper and 3 T pickled red onions in a food processor, pulse to chop, but do not puree.
Add drained yogurt, pulse to mix well. Turn out into serving dish, add a few pieces of pickled red onion over the top.
Serve with the Grilled Red Onion Chicken.
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