I remember having a Greek yogurt sauce that wasn't tzatziki so called a friend to pick her brain for the recipe. I thought this would go perfectly with the spatchcocked chicken along with a Greek salad and rice.
1/2 cup olive oil
2 lemons, juiced
3 cloves garlic, minced
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1 T fresh oregano, chopped
1/2 teaspoon salt
Combine fresh herbs, olive oil, garlic, salt, and lemon juice in a large container. Add chicken to mixture, cover container, and allow to marinate 2 hours or overnight.
Grill the chicken bone side down over medium high direct heat in a covered grill for ten minutes. Flip the chicken and grill the chicken over the direct heat for ten more minutes, being careful that it doesn't burn.
With a meat thermometer, check the temperature of the breast. If it hasn't reached 165 degrees Fahrenheit, finish grilling using the indirect method, skin side up, until it's done. Remove the grilled spatchcock chicken and let it rest, covered loosely with foil, for ten to fifteen minutes before serving.
Serve with Greek Yogurt Sauce, pronounced SAHLT-sah yee-ah-oort-YOU. This sauce is also delicious on baked potatoes and doubles as a creamy salad dressing.
(Yogurt Sauce or Dressing)
16 ounces of thick strained yogurt (strain through cheesecloth if you cannot find)
2 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of red wine vinegar
5-6 leaves of fresh mint
1/3 cup + 2 tablespoons of mayonnaise
Put all ingredients except the mayonnaise in the blender and blend at low speed until smooth. Transfer to a bowl, whisk in the mayonnaise, and serve or cover and refrigerate until ready to use.
NOTE: Use low fat yogurt and mayonnaise to bring the fat count way down.