Description
Tender marinated chicken thighs served over a fresh cucumber and tomato salad, topped with creamy homemade tzatziki. A vibrant, healthy bowl packed with Mediterranean flavors that’s perfect for lunch or dinner.
Ingredients
For the Chicken:
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1 pound boneless, skinless chicken thighs
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¼ cup 1% plain Greek yogurt
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1 teaspoon olive oil
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½ tablespoon red wine vinegar
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2 cloves garlic, finely chopped
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½ teaspoon dried oregano
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½ teaspoon ground turmeric
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¾ teaspoon kosher salt, plus more for sprinkling
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1/8 teaspoon red pepper flakes (optional)
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Freshly cracked black pepper, to taste
For the Salad:
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1 tablespoon olive oil
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1 tablespoon red wine vinegar
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Kosher salt and freshly cracked black pepper, to taste
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3 Persian cucumbers, thinly sliced
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1 cup (145 g) cherry tomatoes, halved
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¼ red onion, thinly sliced
Instructions
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In a bowl, whisk together Greek yogurt, olive oil, red wine vinegar, garlic, oregano, turmeric, salt, red pepper flakes (if using), and black pepper.
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Add chicken thighs and coat well with the marinade. Refrigerate for at least 30 minutes, preferably up to 2 hours.
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Preheat grill or skillet over medium-high heat. Cook chicken for about 5–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
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Meanwhile, prepare the salad by tossing cucumbers, cherry tomatoes, and red onion with olive oil, red wine vinegar, salt, and pepper in a bowl.
- Slice or chop the cooked chicken and assemble bowls with the salad and a generous dollop of tzatziki sauce.
Notes
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For extra flavor, add fresh herbs like dill or mint to the tzatziki.
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Serve with warm pita bread or over rice for a more filling meal.
- Adjust spice level by adding more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling or skillet cooking
- Cuisine: Greek, Mediterranean