These smoky yogurt-marinated chicken thighs are calling your name! Served over fluffy quinoa and a vibrant mix of Mediterranean veggies – tomatoes, cucumbers, and olives – all drizzled with creamy tzatziki and salty feta cheese, this bowl is a flavor explosion.
This yogurt-marinated chicken has become a staple in my house. We adore Greek and Mediterranean food, so it’s no surprise this dish is on our weekly menu. The beauty is, it’s flexible! Grill it up all year round, serve it over fluffy quinoa for a protein punch, or swap it for rice if that’s more your style.
Craving more Mediterranean inspiration? Check out some of my other favorites: Chicken Kebab Salad, Grilled Chicken Shawarma, and Greek Turkey Meatballs – all winners!
This recipe is inspired by Gaby Dalkin’s stunning cookbook, “What’s Gaby Cooking: Everyday California Food”. Picking a recipe was a challenge – the book is overflowing with deliciousness! But I’m so happy I landed on this one. The marinade is incredible, and using juicy chicken thighs keeps the meat falling-off-the-bone tender. My husband, Tommy, declared it better than any Greek takeout we have around. And honestly, I can’t disagree!
While I served mine in a bowl for a complete meal, Tommy opted for a carb-lighter version with a warm, grilled pita bread.
Pro-Tip: This recipe calls for eight skewers, either wooden or metal. If using wooden ones, soak them in water for at least 30 minutes before grilling to prevent burning. Now, let’s get cooking!
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Chicken Tzatziki Recipe
These smoky yogurt-marinated chicken thighs are calling your name! Served over fluffy quinoa and a vibrant mix of Mediterranean veggies – tomatoes, cucumbers, and olives – all drizzled with creamy tzatziki and salty feta cheese, this bowl is a flavor explosion.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Chicken:
- 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup plain Greek yogurt
- 1 teaspoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon salt (plus more for sprinkling)
- Pinch of red pepper flakes (optional)
- Freshly cracked black pepper
Salad:
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
- 3 Persian cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
Bowls:
- 2 cups cooked quinoa
- 1 cup store-bought Skinny Tzatziki
- 1/4 cup crumbled feta cheese (brined)
- 12 Castelvetrano olives, smashed
Instructions
- Marinate the chicken: Mix yogurt, oil, vinegar, garlic, spices, and salt in a bowl. Add chicken, coat well, and marinate in the fridge for 1-8 hours.
- Make the salad: Whisk oil, vinegar, salt, and pepper in a bowl. Toss in cucumbers, tomatoes, and onion.
- Cook the chicken: Preheat grill or grill pan to medium-low. Thread chicken onto skewers, discarding marinade. Grill for 15 minutes, flipping occasionally, until cooked through.
- Assemble the bowls: Divide quinoa among bowls. Top with salad, tzatziki, feta, olives, and a skewer of chicken. Enjoy!
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 719.5 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Carbohydrates: 30 g
- Fiber: 3.5 g
- Protein: 33.5 g
- Cholesterol: 113 mg
