Let’s talk about one of the most versatile and delicious proteins out there: Greek chicken thighs. Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something impressive for guests, these 20 flavorful recipes have you covered. Get ready to explore vibrant herbs, zesty lemon, and creamy feta in dishes that will become instant favorites. Dive in and find your new go-to Greek chicken recipe!
Lemon Herb Greek Chicken Thighs
Out of all the weeknight dinners I’ve tried, this one always feels like a win. You get juicy, flavorful chicken with minimal effort—perfect for when you’re craving something bright and satisfying without a fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs (about 3 pounds total)
– ¼ cup extra-virgin olive oil
– ¼ cup freshly squeezed lemon juice
– 4 garlic cloves, finely minced
– 2 tablespoons finely chopped fresh oregano
– 1 tablespoon finely chopped fresh thyme
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced into rounds
– 1 cup low-sodium chicken broth
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped oregano, chopped thyme, kosher salt, and black pepper.
3. Add the chicken thighs to the bowl and toss thoroughly to coat each piece in the marinade.
4. Cover the bowl and let the chicken marinate at room temperature for 15 minutes to allow the flavors to penetrate.
5. Preheat your oven to 400°F (204°C).
6. Arrange the chicken thighs skin-side up in a single layer in a large, oven-safe skillet or baking dish.
7. Pour any remaining marinade from the bowl over the chicken.
8. Scatter the lemon slices evenly around and between the chicken pieces.
9. Carefully pour the chicken broth into the bottom of the skillet, avoiding the chicken skin to keep it crisp.
10. Place the skillet in the preheated oven and roast for 30 minutes.
11. After 30 minutes, switch the oven to broil on high and cook for an additional 3-5 minutes, or until the chicken skin is deeply golden and crisp.
12. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
13. Just before serving, spoon the pan juices over the chicken.
Juicy and tender, the chicken thighs boast a beautifully crisp, herb-speckled skin that gives way to succulent meat infused with bright lemon and aromatic garlic. The pan juices, reduced and intensified from the broth and marinade, create a simple, vibrant sauce perfect for drizzling over a bed of fluffy rice or roasted vegetables.
Garlic and Oregano Roasted Chicken Thighs
Craving something cozy and aromatic for dinner? You’re in luck—this simple roasted chicken dish fills your kitchen with the most inviting garlic and herb fragrance while delivering juicy, flavorful results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 6 garlic cloves, finely minced
– 2 tbsp extra-virgin olive oil
– 1 tbsp dried oregano
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. In a small bowl, combine the minced garlic, olive oil, oregano, salt, and pepper into a cohesive paste.
4. Rub the paste evenly under the skin and over the exterior of each chicken thigh.
5. Arrange the thighs skin-side up in a single layer in a heavy roasting pan or cast-iron skillet.
6. Tuck the lemon slices around and under the chicken for added brightness.
7. Roast at 425°F for 35 minutes, or until the internal temperature reaches 165°F and the skin is deeply golden and crisp.
8. Let the chicken rest undisturbed on a cutting board for 10 minutes before serving to redistribute juices.
What emerges is chicken with crackling-crisp skin giving way to incredibly moist, garlic-infused meat. The oregano adds an earthy warmth that pairs beautifully with the lemon’s subtle acidity. For a complete meal, serve these thighs over creamy polenta or with roasted root vegetables to soak up the flavorful pan juices.
Greek Yogurt Marinated Chicken Thighs
Now, let’s talk about a weeknight dinner hero that’s both incredibly juicy and packed with flavor. You’ll love how simple this marinade comes together, and the results are seriously impressive. It’s the kind of meal that feels fancy but is totally doable any night of the week.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 cup full-fat Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon clarified butter
Instructions
- Pat the 2 pounds of bone-in, skin-on chicken thighs completely dry with paper towels to ensure crisp skin.
- In a large mixing bowl, whisk together 1 cup of full-fat Greek yogurt, 3 tablespoons of extra-virgin olive oil, 4 finely minced garlic cloves, 2 tablespoons of fresh lemon juice, 1 tablespoon of dried oregano, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper until fully combined.
- Add the dried chicken thighs to the yogurt mixture, turning to coat each piece thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate deeply.
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
- Preheat your oven to 425°F and place a cast-iron skillet on the middle rack to heat for 10 minutes.
- Carefully remove the hot skillet and add 1 tablespoon of clarified butter, swirling to coat the bottom.
- Place the chicken thighs skin-side down in the skillet and sear over medium-high heat for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and immediately transfer the skillet to the preheated oven.
- Roast at 425°F for 15-18 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part of a thigh.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
So, what you get is chicken with skin that shatters delightfully and meat that’s impossibly tender and moist. The yogurt marinade imparts a subtle tang and keeps everything incredibly juicy. Serve it over a bed of herbed rice or with a crisp Greek salad to soak up all those delicious pan juices.
Tomato and Feta Stuffed Chicken Thighs
Ooh, you know those nights when you want something impressive but don’t want to fuss? This recipe delivers big flavor with minimal effort. It’s a perfect weeknight dinner that feels special enough for company.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skin-on chicken thighs
– 1 cup crumbled feta cheese
– 1/2 cup sun-dried tomatoes in oil, finely chopped
– 2 tbsp fresh oregano, minced
– 1 tsp freshly cracked black pepper
– 1/2 tsp kosher salt
– 2 tbsp clarified butter
– 1/2 cup dry white wine
– 1 cup low-sodium chicken stock
– 1 tbsp unsalted butter, chilled
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs completely dry with paper towels to ensure a crisp skin.
3. In a medium bowl, combine the crumbled feta, finely chopped sun-dried tomatoes, minced oregano, and cracked black pepper.
4. Lay the chicken thighs flat, skin-side down, and season the flesh side with the kosher salt.
5. Divide the feta and tomato mixture evenly among the thighs, placing it in the center of each.
6. Roll each thigh tightly around the filling and secure with two toothpicks inserted at an angle.
7. Heat the clarified butter in a large, oven-safe skillet over medium-high heat until shimmering.
8. Place the stuffed chicken thighs in the skillet, seam-side down, and sear for 3-4 minutes until the skin is deeply golden brown and crisp.
9. Carefully flip the thighs using tongs and sear the other side for 2 minutes.
10. Transfer the entire skillet to the preheated oven and roast for 15 minutes, or until the internal temperature reaches 165°F (74°C).
11. Remove the skillet from the oven, transfer the chicken to a plate, and tent loosely with foil to rest.
12. Place the skillet back on the stovetop over medium heat and pour in the dry white wine to deglaze, scraping up any browned bits with a wooden spoon for 1 minute.
13. Add the chicken stock and bring the liquid to a simmer, reducing it by half for about 4-5 minutes.
14. Remove the skillet from the heat and whisk in the chilled unsalted butter until the sauce is glossy and slightly thickened.
15. Discard the toothpicks from the chicken thighs, plate them, and spoon the pan sauce over the top.
Kick back and enjoy. The chicken stays incredibly juicy from the stuffing, while the feta melts into a tangy, creamy pocket. The crispy skin gives way to the savory, herbaceous filling in every bite. Serve it over a bed of creamy polenta or with crusty bread to soak up that delicious pan sauce.
Oven-Baked Greek Chicken Thighs with Potatoes
Overwhelmed by holiday cooking? This one-pan wonder delivers crispy-skinned chicken and golden potatoes with minimal effort. You’ll love how the Mediterranean flavors come together while your oven does all the work.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs (about 3 pounds total)
– 2 pounds Yukon Gold potatoes, cut into 1-inch wedges
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, minced
– 1 tablespoon dried oregano
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
– ¼ cup Kalamata olives, pitted and halved
– 2 tablespoons chopped fresh dill
– Lemon wedges for serving
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, 1½ teaspoons kosher salt, and ½ teaspoon black pepper.
4. Add the potato wedges to the bowl and toss until evenly coated.
5. Arrange the potatoes in a single layer on a rimmed baking sheet.
6. Place the chicken thighs in the same bowl with any remaining marinade and toss to coat thoroughly.
7. Nestle the chicken thighs skin-side up among the potatoes on the baking sheet.
8. Roast for 30 minutes, then rotate the pan 180 degrees for even cooking.
9. Scatter the Kalamata olives over the potatoes and chicken.
10. Continue roasting for 20-25 minutes until the chicken skin is deeply golden and crisp, and the potatoes are tender when pierced with a fork.
11. Check that the chicken thighs have reached an internal temperature of 165°F using an instant-read thermometer inserted into the thickest part without touching bone.
12. Transfer the baking sheet to a wire rack and let rest for 5 minutes.
13. Sprinkle the chopped fresh dill over everything just before serving.
14. Serve directly from the pan with lemon wedges on the side.
Zesty lemon and garlic infuse every bite, while the chicken skin stays shatteringly crisp against the creamy potatoes. For a complete meal, tuck everything into warm pita bread with a dollop of tzatziki, or serve alongside a simple arugula salad dressed with the pan juices.
Spinach and Artichoke Stuffed Chicken Thighs
Out of all the cozy, impressive dinners you can whip up, this one’s a real showstopper that feels fancy without the fuss. Imagine juicy chicken thighs stuffed with a creamy, garlicky spinach and artichoke filling—it’s basically your favorite dip turned into a main course. You’ll love how the flavors melt together while the chicken gets perfectly crispy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skin-on chicken thighs (about 6 oz each)
– 1 cup fresh spinach leaves, finely chopped
– 1 cup canned artichoke hearts, drained and finely chopped
– 4 oz cream cheese, softened to room temperature
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tbsp clarified butter
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan, and minced garlic until fully incorporated.
3. Lay the chicken thighs skin-side down on a clean surface and season the flesh evenly with kosher salt, black pepper, and smoked paprika.
4. Divide the spinach-artichoke mixture into four equal portions and spoon one portion onto the center of each seasoned chicken thigh.
5. Roll each thigh tightly around the filling, securing with kitchen twine or toothpicks to hold its shape.
6. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Place the stuffed chicken thighs seam-side down in the skillet and sear until the skin is golden brown and crisp, approximately 4–5 minutes per side.
8. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Remove from the oven and let the chicken rest for 5 minutes before carefully removing any twine or toothpicks.
10. Serve immediately while hot. Here’s a tip: for extra crispiness, pat the chicken skin completely dry before searing. Another tip: if the filling oozes slightly during baking, it’s normal—just scoop it back over the chicken before serving. A final tip: let the cream cheese soften fully to avoid lumps in the filling.
Hearty and indulgent, each bite delivers tender chicken with a rich, savory filling that’s lightly tangy from the artichokes. The skin stays wonderfully crisp, adding a satisfying texture contrast. Try slicing the thighs and serving over a bed of creamy polenta or alongside roasted asparagus for a complete meal.
Greek Souvlaki Chicken Thigh Skewers
Just imagine the aroma of lemon, garlic, and oregano filling your kitchen. These Greek Souvlaki Chicken Thigh Skewers are the perfect way to bring a taste of the Mediterranean to your weeknight dinner, and they come together with minimal fuss for maximum flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 1/4 cup freshly squeezed lemon juice
– 3 garlic cloves, finely minced
– 1 tbsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 medium red onion, cut into 1-inch pieces
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. In a large mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, finely minced garlic cloves, dried oregano, kosher salt, and freshly cracked black pepper to create the marinade.
2. Add the 1-inch cubes of boneless, skinless chicken thighs to the bowl, ensuring each piece is thoroughly coated in the marinade.
3. Cover the bowl and refrigerate the chicken for a minimum of 1 hour, or ideally up to 4 hours, to allow the flavors to penetrate deeply.
4. While the chicken marinates, soak the wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
5. Preheat your grill or grill pan to medium-high heat, approximately 400°F.
6. Thread the marinated chicken cubes onto the soaked skewers, alternating with pieces of red onion and red bell pepper.
7. Place the assembled skewers on the preheated grill, cooking for 5-6 minutes on the first side until you achieve distinct grill marks and the chicken releases easily from the grates.
8. Flip each skewer using tongs and cook for an additional 5-6 minutes on the second side, until the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
9. Transfer the cooked skewers to a clean platter and let them rest for 3 minutes before serving to allow the juices to redistribute.
Each bite offers tender, juicy chicken with a beautifully charred exterior from the grill. The bright acidity of the lemon and the earthy oregano create a classic, vibrant flavor profile. Enjoy them traditionally tucked into warm pita with tzatziki, or for a lighter option, serve over a crisp salad of chopped romaine, tomatoes, cucumbers, and Kalamata olives.
Creamy Tzatziki Chicken Thighs
Venturing into Mediterranean flavors doesn’t have to be complicated. You’ll love how these chicken thighs come together with a creamy, tangy sauce that feels both comforting and fresh. It’s a one-pan wonder perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 cup full-fat Greek yogurt
– ½ cup finely grated English cucumber, excess moisture squeezed out
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp extra-virgin olive oil
– 2 cloves garlic, minced into a paste
– 1 tbsp finely chopped fresh dill
– ½ tsp fine sea salt
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. Season both sides of the chicken thighs evenly with kosher salt and freshly cracked black pepper.
3. Heat 1 tbsp extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot skillet, arranging them without overcrowding.
5. Sear the chicken undisturbed for 6-8 minutes until the skin is deeply golden brown and crisp.
6. Flip the chicken thighs using tongs and sear the other side for 4-5 minutes until browned.
7. Transfer the skillet to a preheated 400°F oven and roast for 12-15 minutes until the internal temperature reaches 165°F.
8. While the chicken roasts, combine full-fat Greek yogurt, finely grated English cucumber, freshly squeezed lemon juice, 1 tbsp extra-virgin olive oil, minced garlic paste, finely chopped fresh dill, and fine sea salt in a medium bowl.
9. Whisk the tzatziki sauce vigorously until completely smooth and emulsified.
10. Remove the skillet from the oven using an oven mitt and let the chicken rest for 5 minutes to allow juices to redistribute.
11. Spoon the prepared tzatziki sauce over the rested chicken thighs just before serving.
Zesty garlic and bright lemon cut through the rich yogurt, creating a sauce that clings beautifully to each tender bite. The contrast between the crackling skin and cool, creamy topping makes every mouthful dynamic. Try serving it over a bed of herbaceous couscous or with warm pita to soak up every last drop of the tangy sauce.
Greek Spiced Chicken Thighs with Lemon Rice
Unbelievably flavorful and surprisingly simple, this Greek-inspired chicken dish is a weeknight dinner hero you’ll want to make again and again. It combines juicy, spiced chicken thighs with bright, lemony rice for a complete meal that feels special without any fuss. You’ll love how the aromas fill your kitchen as it cooks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tbsp extra-virgin olive oil
– 1 tbsp dried oregano
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 1 cup long-grain white rice, such as basmati
– 2 cups low-sodium chicken stock
– 1/4 cup fresh dill, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a small bowl, combine 1 tbsp olive oil, oregano, cumin, smoked paprika, minced garlic, lemon zest, 1 tsp salt, and 1/2 tsp pepper to form a paste.
3. Rub the spice paste evenly over all sides of the chicken thighs, including under the skin.
4. Heat the remaining 1 tbsp olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken thighs skin-side down in the hot skillet and sear without moving for 6-8 minutes, until the skin is deeply golden brown and crisp.
6. Flip the chicken thighs and sear the other side for 3-4 minutes, then transfer them to a plate.
7. Tip: Pour off all but 1 tbsp of the rendered fat from the skillet to prevent the rice from becoming greasy.
8. Add the rice to the skillet and toast, stirring constantly, for 1-2 minutes until lightly fragrant and opaque.
9. Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
10. Bring the liquid to a simmer, then nestle the seared chicken thighs back into the skillet, skin-side up.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to a preheated 375°F oven.
12. Bake for 25-30 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
13. Tip: Let the dish rest, covered, for 5 minutes after baking to allow the rice to steam and become perfectly fluffy.
14. Remove the skillet from the oven and fluff the rice gently with a fork.
15. Stir in the chopped fresh dill just before serving.
16. Tip: For extra brightness, serve with additional lemon wedges on the side.
Mouthwateringly tender, the chicken boasts a crisp, herbaceous crust that gives way to juicy meat, while the rice is infused with savory pan drippings and a vibrant lemon zing. The fresh dill adds a final pop of garden-fresh flavor that ties everything together beautifully. Consider serving it with a simple side of marinated cucumbers or a dollop of tangy Greek yogurt for a cool contrast.
Chicken Thighs with Kalamata Olive Tapenade
Just imagine the savory aroma of juicy chicken mingling with briny olives and fresh herbs—it’s a Mediterranean-inspired meal that feels both elegant and totally doable on a busy weeknight. You’ll love how the rich tapenade infuses every bite with bold, tangy flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs (about 2 lbs total)
– 1 cup pitted Kalamata olives, finely chopped
– 2 tbsp extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp lemon zest
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt
Instructions
1. Preheat your oven to 400°F (204°C) and pat the chicken thighs dry with paper towels to ensure crispy skin.
2. In a small bowl, combine the chopped Kalamata olives, minced garlic, chopped rosemary, lemon zest, black pepper, and kosher salt to form the tapenade.
3. Gently loosen the skin on each chicken thigh by sliding your fingers underneath, creating a pocket.
4. Evenly divide the tapenade mixture and spoon it under the skin of each thigh, spreading it over the meat with your fingers.
5. Drizzle the extra-virgin olive oil over the chicken thighs and rub it into the skin for even browning.
6. Place the thighs skin-side up in a cast-iron skillet or baking dish, leaving space between them for air circulation.
7. Roast in the preheated oven for 30–35 minutes, until the skin is golden-brown and crisp and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
8. Remove from the oven and let the chicken rest for 5 minutes on a wire rack to allow juices to redistribute.
9. Serve immediately while hot. Savor the contrast of the crispy, herb-infused skin against the tender, olive-studded meat—it’s a dish that pairs beautifully with roasted vegetables or a simple arugula salad for a complete, vibrant meal.
Greek-Style Braised Chicken Thighs with Herbs
Dinner just got a whole lot cozier with this one-pot wonder. Imagine tender chicken thighs, slowly braised with bright lemon and earthy herbs until they practically fall off the bone—it’s the kind of meal that makes a weeknight feel special without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds total), patted dry
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups low-sodium chicken stock
- 2 tablespoons fresh oregano leaves, chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, chilled and cubed
- ¼ cup fresh flat-leaf parsley, chopped
Instructions
- Season the chicken thighs evenly on both sides with the kosher salt and black pepper.
- Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Place the chicken thighs in the pot skin-side down, working in batches if necessary to avoid crowding. Sear until the skin is deeply golden brown and crisp, 6–8 minutes per side. Transfer the seared chicken to a plate.
- Reduce the heat to medium. Add the finely diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Simmer until the wine is reduced by half, about 3 minutes.
- Stir in the low-sodium chicken stock, fresh oregano, fresh thyme, lemon zest, and lemon juice. Bring the mixture to a gentle simmer.
- Return the seared chicken thighs to the pot, nestling them skin-side up in the liquid. The liquid should come about halfway up the sides of the chicken.
- Cover the pot and reduce the heat to low. Braise the chicken until the meat is tender and pulls easily from the bone, about 1 hour.
- Using tongs, transfer the braised chicken thighs to a serving platter. Tip: For a richer sauce, skim any excess fat from the surface of the braising liquid with a spoon.
- Increase the heat under the pot to medium and bring the braising liquid to a simmer. Cook until slightly reduced, about 5 minutes.
- Remove the pot from the heat. Whisk in the chilled, cubed unsalted butter one piece at a time until fully incorporated and the sauce is glossy. Tip: Adding cold butter off the heat helps create a smooth, emulsified sauce without breaking.
- Stir in the chopped fresh flat-leaf parsley. Taste the sauce and adjust seasoning with additional salt or pepper only if necessary. Tip: Always taste your sauce just before serving to ensure perfect balance.
- Pour the finished sauce over the plated chicken thighs.
Keep in mind, the magic here is in the contrast: the chicken skin stays surprisingly crisp while the meat underneath becomes impossibly tender and infused with the lemony, herbaceous braising liquid. For a complete meal, serve it over a bed of creamy polenta or orzo to soak up every last drop of that silky sauce.
Grilled Chicken Thighs with Greek Salad Salsa
Just when you think you’ve had every grilled chicken recipe, this one surprises you. Grilled chicken thighs get a fresh, tangy lift from a vibrant Greek salad salsa. It’s a perfect summer meal that feels fancy but is totally doable on a weeknight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skin-on chicken thighs
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1 English cucumber, finely diced
– 1 pint cherry tomatoes, quartered
– 1/2 red onion, finely diced
– 1/2 cup Kalamata olives, pitted and halved
– 4 oz feta cheese, crumbled
– 2 tbsp red wine vinegar
– 1 tbsp fresh lemon juice
– 1/4 cup fresh dill, chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a crisp sear.
2. In a bowl, toss the chicken with 1 tablespoon of extra-virgin olive oil, dried oregano, kosher salt, and freshly cracked black pepper until evenly coated.
3. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
4. Place the chicken thighs skin-side down on the grill and cook undisturbed for 6-8 minutes to develop deep grill marks.
5. Flip the chicken and cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
7. While the chicken rests, combine the finely diced English cucumber, quartered cherry tomatoes, finely diced red onion, halved Kalamata olives, and crumbled feta cheese in a large bowl.
8. In a small bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil, red wine vinegar, fresh lemon juice, and chopped fresh dill to create the dressing.
9. Pour the dressing over the vegetable and cheese mixture and toss gently to combine, being careful not to break up the feta.
10. Slice the rested chicken thighs against the grain.
11. Plate the sliced chicken and top generously with the Greek salad salsa.
Grilled to juicy perfection, the chicken thighs offer a savory contrast to the bright, briny salsa. The feta adds a creamy saltiness that melds beautifully with the charred edges of the meat. For a complete meal, serve it over a bed of lemon-herb orzo or stuff it into warm pita bread for a handheld feast.
Greek Lemon Garlic Chicken Thighs
Finally, a chicken recipe that’s both simple and packed with flavor. You’ll love how the bright lemon and savory garlic come together in this one-pan wonder. It’s perfect for a busy weeknight or a casual weekend dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs (approximately 3 lbs)
- 1/4 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 6 garlic cloves, finely minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, kosher salt, and black pepper to create the marinade.
- Add the chicken thighs to the bowl, turning to coat each piece thoroughly in the marinade. Let them marinate at room temperature for 10 minutes.
- Preheat your oven to 400°F (200°C).
- Heat a large, oven-safe skillet or braiser over medium-high heat for 2 minutes.
- Place the chicken thighs in the hot skillet, skin-side down, arranging them so they are not touching. Sear for 6-8 minutes until the skin is deeply golden brown and crisp.
- Flip each chicken thigh using tongs and sear the other side for 4 minutes.
- Pour the chicken broth into the skillet, taking care as it may steam vigorously.
- Transfer the entire skillet to the preheated oven. Roast for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with an instant-read thermometer.
- Remove the skillet from the oven. Using tongs, transfer the chicken thighs to a serving platter and tent loosely with foil.
- Place the skillet with the pan juices back on the stovetop over medium heat.
- Whisk the unsalted butter into the simmering pan juices until fully melted and the sauce has slightly thickened, about 2-3 minutes.
- Pour the finished sauce over the plated chicken thighs.
- Garnish the dish with the chopped fresh parsley.
Zesty and aromatic, the chicken emerges with crackling-crisp skin and incredibly juicy, tender meat. The pan sauce, infused with roasted garlic and tangy lemon, is liquid gold—perfect for drizzling over a bed of creamy mashed potatoes or sopping up with crusty bread.
Chicken Thighs with Roasted Red Pepper Sauce
Haven’t you had those days where you just want something comforting but impressive? This chicken dish delivers both with minimal fuss. You’ll love how the roasted peppers create a velvety sauce that clings perfectly to juicy thighs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs (approximately 2 pounds total)
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup jarred roasted red peppers, drained and patted dry
– ½ cup low-sodium chicken stock
– ¼ cup heavy cream
– 1 tablespoon unsalted butter
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken evenly with the kosher salt and freshly cracked black pepper.
3. Heat 1 tablespoon of extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crisp. (Tip: Avoid moving the chicken to ensure proper searing and crispy skin.)
5. Flip the chicken thighs and cook for an additional 4 minutes on the second side.
6. Transfer the skillet to a preheated 400°F oven. Roast for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F when checked with an instant-read thermometer.
7. Remove the skillet from the oven. Transfer the cooked chicken thighs to a clean plate to rest.
8. Pour off all but 1 tablespoon of the rendered fat from the skillet, leaving the browned bits (fond) in the pan.
9. Return the skillet to the stovetop over medium heat. Add the remaining 1 tablespoon of extra-virgin olive oil.
10. Add the finely diced yellow onion to the skillet. Cook, stirring occasionally, for 5-7 minutes until softened and translucent.
11. Add the minced garlic cloves and cook for 1 minute until fragrant.
12. Add the drained roasted red peppers and low-sodium chicken stock to the skillet. Use a wooden spoon to scrape up any fond from the bottom of the pan.
13. Bring the mixture to a simmer and cook for 3 minutes.
14. Carefully transfer the entire contents of the skillet to a high-powered blender. (Tip: Allow the mixture to cool slightly before blending to prevent steam pressure buildup.)
15. Add the heavy cream to the blender. Blend on high speed for 45-60 seconds until the sauce is completely smooth and velvety.
16. Pour the blended sauce back into the skillet over low heat.
17. Whisk in the unsalted butter until fully melted and incorporated, which will slightly thicken and gloss the sauce.
18. Return the rested chicken thighs to the skillet, spooning the sauce over them to coat. Warm through for 2 minutes.
19. Remove from heat and garnish with the finely chopped fresh flat-leaf parsley.
Let the rich, smoky sweetness of the pepper sauce mingle with the savory, crispy chicken. The sauce’s velvety texture beautifully contrasts the tender meat. Try serving it over creamy polenta or with crusty bread to soak up every last drop.
Greek-Style Chicken Thighs with Couscous
Sometimes you crave something that feels fancy but doesn’t require a culinary degree. These Greek-style chicken thighs are exactly that—a one-pan wonder packed with bright, herby flavor and served over fluffy couscous for a complete, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs, patted dry
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp dried oregano
– 2 tsp smoked paprika
– 4 garlic cloves, minced
– 1 lemon, zested and juiced
– 1 cup low-sodium chicken broth
– 1 cup pearl couscous
– 1/4 cup Kalamata olives, pitted and halved
– 2 tbsp fresh dill, finely chopped
– 1/4 cup crumbled feta cheese
Instructions
1. Preheat your oven to 400°F (204°C).
2. In a small bowl, combine the kosher salt, black pepper, dried oregano, and smoked paprika to create a dry rub.
3. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
4. Rub the spice mixture evenly over all sides of each chicken thigh.
5. Heat the extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
6. Place the chicken thighs in the skillet skin-side down and sear without moving for 6-8 minutes, until the skin is deeply golden brown and crisp.
7. Flip the chicken thighs and sear the other side for 4 minutes.
8. Transfer the chicken to a plate, leaving the rendered fat in the skillet.
9. Add the minced garlic to the skillet and sauté for 30 seconds, just until fragrant.
10. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the pan bottom.
11. Stir in the pearl couscous and Kalamata olives, ensuring they are submerged in the liquid.
12. Nestle the seared chicken thighs back into the skillet on top of the couscous mixture.
13. Transfer the skillet to the preheated oven and bake, uncovered, for 20 minutes.
14. Remove the skillet from the oven. The chicken should register 165°F (74°C) at its thickest part, and the couscous should have absorbed all liquid.
15. Let the dish rest for 5 minutes off the heat to allow the juices to redistribute in the chicken.
16. Sprinkle the finished dish with the fresh dill, crumbled feta cheese, and lemon zest.
You’ll love the contrast between the juicy, herb-crusted chicken and the tender, lemony couscous studded with briny olives. For a vibrant presentation, garnish with extra lemon wedges and a drizzle of high-quality olive oil right before serving.
Herbed Chicken Thighs with Greek Orzo
Craving something cozy but impressive? These herbed chicken thighs with Greek orzo are your answer. You get juicy, flavorful chicken paired with a bright, lemony pasta—it’s a complete meal that feels special without being fussy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon clarified butter
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ cup crumbled feta cheese
- ¼ cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs generously on both sides with kosher salt and freshly ground black pepper.
- Heat the extra-virgin olive oil and clarified butter in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Place the chicken thighs skin-side down in the skillet. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crisp. (Tip: Resist the urge to move them for a perfect sear.)
- Flip the chicken thighs and cook for 2 more minutes. Transfer them to a plate.
- To the same skillet, add the orzo pasta. Toast it in the rendered fat, stirring constantly, for 1-2 minutes until lightly golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and the juice of the lemon, scraping up any browned bits from the bottom of the pan.
- Stir in the lemon zest, chopped oregano, and thyme leaves. Bring the mixture to a simmer.
- Nestle the seared chicken thighs back into the skillet, skin-side up.
- Carefully transfer the skillet to the preheated oven. Bake, uncovered, for 20-25 minutes until the orzo is tender and has absorbed most of the liquid, and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven. (Tip: Let it rest for 5 minutes; the orzo will continue to absorb liquid perfectly.)
- Gently stir in the crumbled feta cheese and halved Kalamata olives.
- Sprinkle with the chopped fresh parsley before serving. (Tip: For extra brightness, garnish with additional lemon wedges.)
Zesty lemon and briny olives cut through the richness of the chicken, while the orzo becomes wonderfully creamy yet retains a slight bite. Serve it straight from the skillet for a rustic presentation, or plate it with a simple arugula salad dressed with lemon vinaigrette on the side.
Greek Chicken Thighs with Zucchini and Feta
Ever crave a meal that feels like a Mediterranean escape without leaving your kitchen? You’ll love these Greek chicken thighs with zucchini and feta. It’s a one-pan wonder that’s packed with flavor and surprisingly simple to pull off.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs, patted dry
– 2 medium zucchini, cut into 1/2-inch half-moons
– 4 oz feta cheese, crumbled
– 1/4 cup extra-virgin olive oil
– 3 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 lemon, juiced and zested
– 1/4 cup fresh dill, chopped
Instructions
1. Preheat your oven to 400°F.
2. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, kosher salt, and black pepper to create a marinade.
3. Place the patted-dry chicken thighs in a large mixing bowl and pour half of the marinade over them, ensuring each piece is thoroughly coated. Tip: Letting the chicken marinate for 10 minutes at room temperature enhances flavor absorption.
4. Arrange the chicken thighs skin-side up in a single layer in a large, oven-safe skillet or baking dish.
5. In the same mixing bowl, toss the zucchini half-moons with the remaining marinade until evenly coated.
6. Scatter the marinated zucchini around the chicken thighs in the skillet.
7. Roast in the preheated oven for 30 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid overcrowding the pan to ensure proper browning and even cooking.
8. Remove the skillet from the oven and immediately sprinkle the crumbled feta cheese and fresh dill over the chicken and zucchini.
9. Drizzle the lemon juice and zest evenly over the entire dish. Tip: Adding the lemon juice just before serving preserves its bright, acidic flavor.
10. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Zesty lemon and briny feta cut through the richness of the crispy chicken, while the zucchini becomes tender and caramelized. Serve it straight from the skillet with crusty bread to soak up the flavorful juices, or over a bed of orzo for a more substantial meal.
Slow Cooker Greek Chicken Thighs with Lemon and Herbs
Sometimes you just need a meal that practically cooks itself while filling your kitchen with incredible aromas. Slow cooker Greek chicken thighs with lemon and herbs is exactly that—a hands-off dinner packed with bright, Mediterranean flavors. You’ll love how the chicken becomes fall-apart tender and soaks up all that zesty, herby goodness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 3 pounds bone-in, skin-on chicken thighs, patted dry
– 1/4 cup extra-virgin olive oil
– 1/3 cup freshly squeezed lemon juice
– 4 garlic cloves, minced
– 2 tablespoons dried oregano
– 1 tablespoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 1 cup low-sodium chicken broth
– 1/4 cup chopped fresh dill
– 1 lemon, thinly sliced
Instructions
1. In a medium bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic cloves, dried oregano, dried thyme, kosher salt, and freshly cracked black pepper until fully emulsified.
2. Place the thinly sliced yellow onion in an even layer at the bottom of a 6-quart slow cooker insert.
3. Arrange the patted-dry, bone-in, skin-on chicken thighs in a single layer over the onions.
4. Pour the emulsified olive oil and lemon juice mixture evenly over the chicken thighs, ensuring each piece is coated.
5. Add the low-sodium chicken broth to the slow cooker insert, pouring it around—not directly over—the chicken to avoid washing off the marinade.
6. Scatter the chopped fresh dill and thinly sliced lemon over the chicken.
7. Cover the slow cooker with its lid and set it to cook on the LOW setting for 4 hours.
8. After 4 hours, carefully remove the lid and check the chicken for doneness by inserting an instant-read thermometer into the thickest part of a thigh; it should register 165°F internally.
9. Using tongs, transfer the cooked chicken thighs to a serving platter, leaving the cooking liquid in the slow cooker.
10. For a thicker sauce, transfer the cooking liquid to a small saucepan, bring it to a simmer over medium-high heat, and reduce it by half, about 10 minutes, then spoon it over the chicken.
11. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
12. Garnish with additional fresh dill and lemon slices if desired.
Chicken emerges incredibly succulent, with the lemon and herbs infusing every bite with a vibrant, tangy depth. The slow cooking renders the thighs so tender they nearly fall off the bone, while the reduced sauce adds a rich, concentrated flavor. Try serving it over a bed of fluffy couscous or with warm pita bread to soak up every last drop of that delicious cooking liquid.
Summary
These twenty flavorful Greek chicken thigh recipes offer something delicious for every occasion, from quick weeknight dinners to festive gatherings. We hope you find inspiration to bring these Mediterranean flavors to your table! Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the love of Greek cooking.
