It’s calling to you, these smoked yogurt-marinated chicken thighs. A taste explosion, this meal is topped with fluffy quinoa and a colourful array of Mediterranean vegetables including tomatoes, cucumbers, and olives, all drowned in creamy tzatziki and salty feta cheese.
These days, I generally have this yogurt-marinated chicken on hand. Not surprisingly, given our passion of Greek and Mediterranean cuisine, this meal is on our weekly menu. Its malleability is its beauty. Grilling all year round is an option; for a protein boost, serve it over fluffy quinoa, or use rice if that’s more your thing.
Nowhere near enough Mediterranean inspiration? See also some of my other favorites: Grilled chicken shawarma, chicken kebab salad, and Greek turkey meatballs—all winners!
Inspired by the gorgeous brochure Food comes this dish. The book is so lovely that picking a dinner was difficult! All the same, I’m very pleased with this one. The meat falls off the bone and is made deliciously moist by the marinade. It was superior, my husband Tommy said, to any Greek takeaway we could find. Actually, I have to agree!
Tommy had a lighter version with warm, toasted pita bread; I served mine in a bowl as a whole dinner.
The dish asks for eight skewers, metal or wooden. To stop them from burning, immerse wooden ones in water for at least half an hour before grilling. Prepare yourself starting now!
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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
