Description
A quick and delicious dish combining smoky, spicy chicken with a tangy cucumber salad, perfect for weeknight dinners.
Ingredients
Scale
- 1.5–2 lbs chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, juiced and zested
- 1 large cucumber, diced
- 1/2 red onion, diced
- 1 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- Feta cheese, crumbled (optional for serving)
Instructions
- In a large mixing bowl, whisk together olive oil, minced garlic, smoked paprika, dried oregano, cumin, salt, cayenne, black pepper, lemon juice, and zest to create the marinade.
- Add chicken thighs to the marinade, coat them well, and marinate for at least 2 hours or overnight in the refrigerator.
- Preheat the grill to medium-high heat or oven to 400°F.
- Grill the chicken for 5-6 minutes per side or bake for 20-22 minutes until fully cooked (internal temperature of 165°F).
- In a bowl, combine diced cucumbers and red onion.
- In a separate bowl, mix Greek yogurt, lemon juice, minced garlic, fresh dill, salt, and black pepper.
- Pour the dressing over the cucumber mixture and toss to coat.
- Serve the chicken topped with the creamy cucumber salad and optional crumbled feta.
Notes
Customize the spice level by adjusting cayenne; for a vegetarian option, substitute chicken with roasted cauliflower or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg