Description
This Spicy Mediterranean Chicken with Creamy Cucumber Salad is a vibrant and flavor-packed dish featuring tender, juicy chicken thighs marinated in a zesty blend of smoked paprika, oregano, cumin, and lemon. The chicken is then grilled or baked to perfection and topped with a refreshing cucumber salad made with Greek yogurt, fresh dill, and garlic. Garnished optionally with crumbled feta, this recipe offers a perfect balance of spice and creaminess, making it an easy and satisfying meal for any occasion.
Ingredients
Scale
For the Chicken Marinade
- 1½ lbs. chicken thighs, boneless & skinless
- 5 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
For the Creamy Cucumber Salad
- 2 Persian cucumbers, diced
- ⅓ cup red onion, diced
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
Optional Garnish
- Crumbled feta cheese
Instructions
- Marinate the chicken. In a large mixing bowl, whisk together olive oil, minced garlic, smoked paprika, dried oregano, cumin, salt, cayenne, black pepper, lemon juice, and lemon zest to create the marinade. Add the boneless, skinless chicken thighs and toss until thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to deeply infuse the chicken.
- Cook the chicken. Choose your preferred method: Grilling: Preheat grill to medium-high heat and brush the grates with olive oil to prevent sticking. Place chicken thighs on the grill and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is juicy and fully cooked. Baking: Preheat the oven to 400°F (204°C). Spray a baking dish with cooking spray and arrange the marinated chicken thighs in a single layer. Bake for 20-22 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Make the cucumber salad. In a bowl, combine the diced Persian cucumbers and red onion. In a separate small bowl, mix the Greek yogurt, lemon juice, minced garlic, chopped fresh dill, salt, and black pepper. Pour the yogurt dressing over the cucumbers and onions and gently toss until everything is evenly coated, creating a creamy and refreshing salad.
- Garnish and serve. Transfer the cooked chicken thighs to a serving plate and top each piece with a generous spoonful of the creamy cucumber salad. Optionally, sprinkle crumbled feta cheese over the top for added richness and authentic Mediterranean flavor before serving.
Notes
- This recipe offers two cooking methods – grilling and baking – making it versatile for any kitchen setup or season.
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- The creamy cucumber salad provides a cooling contrast to the spicy chicken, balancing the dish perfectly.
- If desired, add freshly chopped herbs like parsley or mint for extra freshness.
- This dish pairs well with warm pita bread or a side of couscous for a complete Mediterranean-inspired meal.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with cucumber salad)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg
