Description
This Spicy Mediterranean Chicken with Creamy Cucumber Salad is a vibrant and flavorful dish featuring juicy, marinated chicken thighs grilled or baked to perfection. The chicken is infused with a blend of smoky paprika, oregano, cumin, and a hint of cayenne for heat, balanced by a refreshing and creamy cucumber salad with Greek yogurt, fresh dill, and lemon. Perfect for a healthy and satisfying meal, it’s easy to prepare and sure to become a family favorite.
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 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. Add the chicken thighs and toss thoroughly to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Cook the chicken: Choose your preferred cooking method. 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, or until they reach an internal temperature of 165°F (74°C). For baking, preheat the oven to 400°F (204°C). Lightly spray a baking dish with cooking spray and arrange the chicken thighs in a single layer. Bake for 20-22 minutes or until the internal temperature hits 165°F (74°C).
- Make the cucumber salad: In a medium bowl, combine the diced Persian cucumbers and red onion. In another bowl, mix together the Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and black pepper until smooth. Pour the dressing over the cucumber and onion mixture and toss gently to coat evenly.
- Garnish and serve: Transfer the cooked chicken thighs onto serving plates. Top each piece with a generous scoop of the creamy cucumber salad. Optionally, sprinkle crumbled feta cheese on top for an extra layer of tangy flavor. Serve immediately and enjoy this fresh, spicy Mediterranean-inspired meal.
Notes
- This dish is a simple yet flavor-packed meal, ideal for family dinners or casual gatherings.
- Marinating overnight enhances the depth of flavor, but a minimum of 2 hours is sufficient.
- Both grilling and baking methods yield delicious results, so choose based on your equipment or preference.
- The creamy cucumber salad adds a refreshing contrast that balances the heat from the spices.
- Optional feta cheese adds richness and a salty tang that complements the dish beautifully.
Nutrition
- Serving Size: 1 chicken thigh with salad
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
