Grilled winter Cajun chicken with Tzatziki sauce

It’s what we New Englanders call a warm winter day: 35 degrees in February, sunshine melting the snow off the roof, and it’s warm enough to fire up the grill. I can hear another hard-core neighbor using his table saw in the garage. The moment we can get outside, we do!
Grilled winter Cajun chicken – I buy chicken breasts and make my own “tenders” by flattening and cutting the chicken into strips. Dry-rub marinade of ground black pepper, ground chipotle chili pepper, chili powder, cumin, paprika, salt, and a dash of garlic powder. These delectable grilled strips go perfectly with homemade tzatziki sauce – the magical sauce of yogurt, chopped cucumber, garlic, and sometimes mint. I love to combine two ethnic tastes into one meal, in this case, Cajun and Greek. Homemade Chinese-style fried tofu inside a Mexican black bean burrito works incredibly well too.