Étapes

• Step 1

  Rinse chicken with cold water. Pat dry and place in plastic zip style bag.

  Ingrédients

  • 2 Pound boneless, skinless chicken thighs

• Step 2

  Whisk together Leinenkugel’s Summer Shandy Rub, lemon juice, lemon zest, olive oil, vinegar, garlic, oregano, marjoram, Kosher salt, and pepper. Pour marinade over chicken and marinate for at least 4 hours, overnight is preferred.

  Ingrédients

  • 1 Tablespoon Traeger Leinenkugel's Summer Shandy Rub

  • 1 Whole lemon, zest and juice

  • 1/2 Cup huile d’olive

  • 2 Tablespoon red wine vinegar

  • 2 Clove freshly pressed garlic

  • 3 Tablespoon Oregano, chopped

  • 1 Teaspoon Marjoram, dried leaves

  • 2 Teaspoon sel cachère

  • 1 Teaspoon Poivre noir Moulu

• Step 3

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  00:15

  350 ˚F / 177 ˚C

• Step 4

  Cook the chicken until chicken reaches an internal temperature of 165℉.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• Step 5

  Remove chicken from grill, cool and cut into pieces.

• Step 6

  For the Tzatziki: Place the yogurt and the grated cucumbers in large mixing bowl, add lemon juice, olive oil, garlic, and salt. Mix well.

  Ingrédients

  • 12 Ounce Greek yogurt

  • 2 Whole Large Cucumbers, Peeled, Seeded, Grated

  • 1/4 Cup jus de citron

  • 1 Clove freshly pressed garlic

  • 1 Tablespoon huile d’olive

  • 2 Teaspoon sel cachère

• Step 7

  Place chicken on tortillas, add a spoonful of Tzatziki on top and garnish with tomatoes, red onions and mint. Enjoy!

  Ingrédients

  • 1 As Needed tomatoes

  • 1 As Needed red onion, thinly sliced

  • 1 As Needed fresh mint leaves