I’m not sure why, but mediterranean flavors have been doin’ it for me lately! I spotted this recipe for mediterranean chicken thighs a few weeks back on pinterest. The pictures were gorgeous! These thighs were spice rubbed, browned beautifully, and then topped with this greek yogurt sauce studded with green dill. My mouth was watering just looking at the pics. I make a big batch of chicken thighs every weekend to use for the week ahead so I love finding new marinades to mix into the rotation.
When I was putting together the rub for this chicken I was getting a little nervous though. Nutmeg… cinnamon… ginger…. was I making chicken thighs or a pumpkin pie!? I thought back to those beautiful pictures and pushed through… thank goodness I did because these were bomb. The spice rubbed thighs lay over top of big red onion rings in the fridge overnight and all these beautiful flavors come together. Then you grill the chicken thighs and these big gorgeous onions. I’m gonna let you guys in on a secret… this chicken is delicious, but the onions steal the show. PLOT TWIST!
Have you ever had grilled red onions before? OMG. They are so delicious. The marinade and grilling tones down that red onion bite so you get an almost sweet flavor from the onions that is to die for with the chicken or in a big salad!
Finally there’s the greek yogurt dressing. It’s so simple and adds a little lemony tang to the chicken. I like to put a small dollop on top, then splash the rest of my salad with white balsamic dressing and toss it all up. This gives the salad a little bit of a creamy decadence without being drenched in yogurt.
The main star here is the chicken and these onions. I ate mine in salads like the one shown all week so I decided to add it in here, but this chicken is amazing on it’s own with some roasted potatoes and veggies or you could create your own salad, maybe with some grilled eggplant! I say this often, but the possibilities really are endless!
For the Mediterranean Chicken:
1 family pack boneless skinless chicken thighs
10 cloves of garlic, minced
1/2 tsp paprika
1/2 tsp allspice
1/2 tsp ground nutmeg
1/8 tsp ground cinnamon
1/8 tsp ground ginger
salt & pepper, to taste
5 tbsp olive oil
1 medium sized red onion, cut into thick rings
juice of 2 lemons
In a large zip lock bag add the chicken thighs, garlic, paprika, allspice, nutmeg, cinnamon, ginger, salt & pepper, and half the olive oil. Zip closed and shake that baby up. Make sure to rub the mix all over the chicken thighs until pretty evenly distributed.
Re-open the bag and add in the rest of the olive oil and juice from the lemons. Lay the bag on its side so the chicken is in a single, flat layer and place the red onions on top. Seal up the bag and flip over so the chicken thighs are laying on top of the red onions. Transfer to the fridge and let marinate overnight or at least 4 hours.
Preheat your grill to medium high heat. When nice and hot, lay your chicken thighs on and let cook for roughly 4-5 minutes on each side or until juices run clear and internal temp is around 165 degrees F.
After you remove your chicken, lay your onions on the grill too & grill until tender with beautiful grill marks on each side.
For the Yogurt Dressing:
1 garlic clove
1 cup plain greek yogurt
2 tbsp olive oil
juice of 1/2 lemon or lime
fresh or dried dill to taste
cayenne pepper if you want a kick **optional
In a small bowl, whisk together the garlic, greek yogurt, olive oil, and citrus. Add in salt & dill to your taste.
You can make this stuff the night before and keep in a covered container in the fridge!
For the Salad:
handful or two of mixed greens
1/4 cucumber, chopped
4 cherry tomatoes, sliced
1 tbsp shredded carrot
1/4 cup red bell pepper, chopped
mediterranean chicken & grilled red onions, chopped
I liked my chicken in a big salad for lunch! In a big bowl I threw together the mixed greens, chopped cucumber, tomatoes, carrot, and bell pepper. I topped it with a small handful of chopped avocado and 50g of leftover roasted sweet potatoes (roasted white potatoes would be tasty too!) Finally I threw in roughly 4 oz of the chicken and few chopped up onions, dolloped it with the yogurt dressing & splashed white balsamic vinegar all over before tossing it all up. Lunch is served!
Recipe adapted from The Mediterranean Dish
** The night we made this chicken was a hectic one and I’m a little disappointed I didn’t get some better pictures of these thighs hot off the grill! I’ll definitely add this into weekly rotation though so updated pics are to come!