Mediterranean Chicken Thighs (Stovetop or Grilled!)
These Mediterranean Chicken Thighs are juicy, flavorful, and incredibly easy to make. After making chicken thighs countless times in culinary school, I learned the exact steps to get perfectly cooked, tender chicken every single time! With a zesty lemon garlic marinade and a foolproof sear (or grill!) technique, this recipe proves that chicken doesn’t have to be boring!
When it comes to chicken thighs, patience is everything. The biggest mistake I see people make is moving the chicken around too much. They stand in front of the chicken like watching paint dry… I highly recommend you resist this urge! Letting the chicken sear undisturbed on each side creates the perfect sear that locks in the juices.
You can choose whether you want to sear these in a skillet or grill them. Either way, you will get seriously delicious Mediterranean chicken thighs. Just don’t forget: place them in the skillet or on the grill and WALK AWAY. Come back a few minutes later and flip!
Why You’ll Love This Grilled Mediterranean Chicken
- Packed with flavor. Lemon, garlic, and warm spices make every bite bright and satisfying without any heavy sauces.
- Super versatile! Serve it with rice, salads, dips, wraps, whatever you’ve got on hand. It works for meal prep, quick dinners, or weekend grilling.
- Foolproof for all cooking methods! Whether you grill or use a skillet, the chicken turns out juicy, tender, and perfectly seasoned.
- Quick to prep. The marinade comes together in minutes, and after a short rest, dinner is basically done.
What kind of chicken is best for grilled Mediterranean chicken?
Boneless, skinless chicken thighs are my personal top choice here. They cook quickly, stay ultra-juicy, and soak up the marinade beautifully. They’re also forgiving if you accidentally cook them a minute or two longer.
Grilling Bone-In Thighs vs Boneless Thighs
You can grill either bone-in chicken thighs, or boneless chicken thighs. Here is the difference:
- Bone-in thighs: More flavorful and great for grilling, but they take longer to cook. Expect around 30 minutes on the grill, flipping occasionally to prevent burning.
- Boneless thighs: Faster, easier, and flatter, which helps them char nicely and cook evenly. Perfect for weeknights.
Ingredients Needed for Mediterranean Chicken Thighs
- Chicken Thighs: Boneless skinless chicken thighs stay juicy and cook quickly. You can also use bone-in thighs, but they’ll take longer to cook and aren’t as easy to eat. If you prefer to use boneless chicken breasts, you can use those too!
- Extra Virgin Olive Oil: Helps the marinade coat the chicken and adds richness during cooking.
- Salt & Pepper: Don’t skimp! Salt brings out all the flavors in the marinade.
- Lemon Juice and Zest: Adds brightness and acidity. Use both for the best flavor.
- Spices: Season the chicken with dried oregano, paprika, cumin, and garlic for a depth of flavor!
Mediterranean Grilled Chicken Variations & Substitutions
- Chicken: Swap chicken thighs for chicken breasts. Just pound them to an even thickness so they cook evenly. You will also want to avoid overcooking them, since chicken breasts are lean and will dry out more easily!
- Spice: Add crushed red pepper for heat or a pinch of cayenne pepper for extra warmth.
- Add Yogurt: Stir in a spoonful of Greek yogurt to the marinade for added tenderness and a slight tang. Alternatively, you can try my chicken shawarma marinade instead!
How to Make Mediterranean Chicken Thighs (on the Stove)
For the full list of ingredients and instructions, click here.- Marinate the Chicken: In a bowl, whisk together olive oil, salt, pepper, lemon juice and zest, oregano, paprika, cumin, and garlic. Add the chicken and toss to coat. Cover and marinate for at least 30 minutes or up to 8 hours in the fridge.
- Cook: Heat a large skillet over medium-high heat. Add the chicken thighs and cook for about 10 minutes per side, or until golden and the internal temperature reaches 165°F.
- Rest and Serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh herbs or extra lemon zest if desired.
How to Grill Mediterranean Chicken Thighs
- Preheat the Grill: Heat your grill to medium-high heat (around 400°F).
- Prepare the Chicken: Remove the marinated chicken thighs from the fridge about 15 minutes before grilling to take the chill off, this helps them cook more evenly.
- Grill the Chicken: Place the chicken thighs directly on the grill grates. Cook for about 10 minutes per side, flipping only once. Avoid moving them around too much so they develop a nice golden char.
- Check for Doneness: The chicken is ready when it reaches an internal temperature of 165°F and the juices run clear.
- Rest Before Serving: Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the meat tender and juicy.
Lauren’s Top Tips for the Best Mediterranean Chicken Thighs!
- Don’t skip the zest! Lemon zest adds brightness that doesn’t cook off, giving layers of fresh flavor every time.
- Allow the chicken to sear! Very important. Don’t flip the chicken over and over. Just let it sear good on each side, flipping only once if possible.
- Use high heat. A hot skillet or grill gives you that golden, charred exterior without drying out the meat.
- Let it rest! A short rest keeps the juices inside the chicken instead of all over your cutting board.
What to Serve with Mediterranean Chicken Thighs
These Mediterranean chicken thighs are super versatile and you can serve them with many different side dishes. Here are some of my favorite ways to serve them:
- With tzatziki sauce and warm pita.
- Over a Mediterranean quinoa bowl with quinoa, cucumbers and tomatoes.
- On a salad with feta, greens, and a lemon vinaigrette.
- Stuffed into wraps or pitas.
- Served with parmesan roasted veggies or white rice.
- With a side of couscous or orzo pasta.
Storage and Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in a skillet over medium heat or in the microwave in short spurts!
Mediterranean Chicken Thighs FAQs
Boneless thighs take about 20 minutes total, roughly 10 minutes per side over medium-high heat.
For Mediterranean chicken thighs, aim for medium-high heat, around 400°F, to get that perfect golden char.
Absolutely! Cast iron is great for getting a nicely seared exterior and cooks the thighs evenly.
More Favorites to Try
- Pesto Chicken Quinoa Bowl
- Greek Chicken Bowls
- Roasted Potatoes in Oven
- Chicken Shawarma Couscous Bowls
- Air Fried Salmon Bites
Grilled Mediterranean Chicken Thigh Recipe
Ingredients
Method
- Marinate the Chicken: In a large bowl, combine the olive oil, salt, pepper, lemon juice and zest, oregano, paprika, cumin, and minced garlic. Add the chicken thighs and toss until well coated. Cover and let marinate for at least 30 minutes (or up to 8 hours in the fridge for more flavor).
- Preheat and Cook: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 10 minutes minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Rest and Serve: Remove the chicken from the skillet and let it rest for a few minutes before slicing or serving. Garnish with extra lemon zest or fresh herbs if desired.
Notes
Tips:
- Don’t skip the zest! Lemon zest adds brightness that doesn’t cook off, giving layers of fresh flavor every time.
- Allow the chicken to sear! Very important. Don’t flip the chicken over and over. Just let it sear good on each side, flipping only once if possible.
- Use high heat. A hot skillet or grill gives you that golden, charred exterior without drying out the meat.
- Let it rest! A short rest keeps the juices inside the chicken instead of all over your cutting board.
