Description
This Spicy Mediterranean Chicken with Creamy Cucumber Salad is a vibrant and flavorful dish featuring marinated chicken thighs grilled or baked to juicy perfection, paired with a refreshing cucumber salad made with Greek yogurt, fresh dill, and crisp vegetables. It’s an easy, healthy meal that combines warm spices with cool, creamy textures for a perfect balance, ideal for a family dinner or entertaining guests.
Ingredients
Scale
For the Chicken:
- 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
- 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
For Garnish (Optional):
- 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. Add the boneless, skinless chicken thighs and toss until fully coated. Cover and refrigerate to marinate for at least 2 hours or overnight for enhanced flavor.
- Cook the chicken: For grilling, preheat the grill to medium-high heat and lightly brush the grates with olive oil to prevent sticking. Grill the chicken thighs for 5-6 minutes per side until they reach an internal temperature of 165°F (74°C). For baking, preheat the oven to 400°F (200°C) and spray a baking dish with cooking spray. Arrange the chicken thighs in the dish and bake for 20-22 minutes or until cooked through and internal temperature reaches 165°F.
- Make the cucumber salad: In a bowl, combine diced Persian cucumbers and red onion. In a separate small bowl, mix together Greek yogurt, lemon juice, minced garlic, chopped fresh dill, salt, and black pepper. Pour the dressing over the cucumber and onion mixture and toss gently to coat evenly.
- Garnish and serve: Transfer the cooked chicken thighs to a serving plate. Spoon the creamy cucumber salad on top or alongside the chicken. Optionally, sprinkle with crumbled feta cheese for added richness and a Mediterranean touch. Serve immediately and enjoy.
Notes
- This dish offers a wonderful combination of spicy, smoky chicken with a cooling, creamy cucumber salad that complements the flavors perfectly.
- Marinating the chicken overnight intensifies the flavor but a minimum of 2 hours is sufficient for great taste.
- Both grilling and baking methods are provided, so choose based on your preference or weather conditions.
- Using Persian cucumbers adds a crisp texture and slight sweetness; regular cucumbers can be used as a substitute.
- For a complete Mediterranean meal, serve alongside warm pita bread or a light quinoa salad.
Nutrition
- Serving Size: 1 serving (1 chicken thigh with cucumber salad)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 95 mg
