Juicy Mediterranean Chicken Thighs
These aren’t just any chicken thighs!! Mediterranean Chicken Thighs are juicy, zesty, and loaded with bold, herby flavor. The marinade is packed with lemon, garlic, and warm spices, and a quick sear in the skillet gives you golden, crispy edges every time.
I make these Mediterranean chicken thighs all the time! Especially when I want something delicious without a lot of effort. With a quick marinade and simple skillet cooking method, they’re perfect for weeknight dinners or meal prep.
When I think about making a grain bowl, I often think about using these Mediterranean chicken thighs. They go with any grain base, like quinoa, rice or couscous. And they can be served with a variety of sides, from tzatziki sauce to garlic sauce or even some tangy pickled red onions!
Plus, they are marinated in ingredients that are probably already in your pantry. So it is easy to whip these up whenever you need protein!!
Ingredients You Need
- 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!
How to Make Mediterranean Chicken Thighs
For the full recipe and instructions, see below.
- 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 5–6 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 Serve Mediterranean Style Chicken
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 for a Greek-inspired meal.
- 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 with lettuce, pickled onions, and garlic sauce.
- Served with roasted veggies or rice for a hearty dinner.
- With a side of couscous or orzo pasta for a fresh, flavorful combo.
Tips for Success
- Use fresh garlic and lemon! Skip bottled lemon juice if you can.
- Don’t crowd the pan. Cook in batches if needed so the chicken sears, not steams.
- If you aren’t sure if the chicken is done cooking, use a meat thermometer in the thickest part of the thigh to make sure it hits 165°F.
- Add a pinch of red pepper flakes to the marinade if you want a little heat!
- Double the batch and use leftovers for lunches, wraps, or bowls throughout the week.
Frequently Asked Questions
Yes, but chicken breasts are leaner and may dry out more easily. Pound them to an even thickness and reduce cook time slightly.
Absolutely! This chicken recipe can also be grilled. Grill over medium-high heat for 4–5 minutes per side, depending on thickness.
Yes! It stores well in the fridge and can be reheated without drying out. Keep it whole or sliced in an airtight container for up to 4 days.
Juicy Mediterranean Marinated Chicken Thighs
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 6-8 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.
