If you don't have fresh dill, you can substitute half to 1 teaspoon of dried dill for the sauce.I like to grate the garlic for the tzatziki since I already have the grater out for the cucumber.It's not a big deal, but it does happen if the chicken sits in the marinade for a long time. Marinate the chicken for at least 30 minutes for the best flavor, but avoid going over a few hours since the liquid is pretty acidic and will start to denature the proteins on the chicken.Chicken is done when the thickest part reaches 165☏. I always recommend a meat thermometer to determine when chicken is done to avoid drying it out - or food poisoning.
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