18 Flavorful Greek Chicken Thigh Recipes Delicious

Craving juicy, flavor-packed chicken thighs with a Mediterranean twist? Look no further! These 18 Greek-inspired recipes bring the vibrant tastes of lemon, garlic, oregano, and feta straight to your weeknight dinner table. Whether you’re grilling, baking, or slow-cooking, these dishes promise tender, golden perfection every time. Get ready to transform your meals—your taste buds (and family) will thank you!

Lemon Garlic Greek Chicken Thighs

These juicy, flavor-packed chicken thighs are marinated in bright lemon, garlic, and Mediterranean herbs for a weeknight dinner that feels effortlessly special.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• Zest and juice of 1 large lemon (about 3 tbsp juice)
• 1/2 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 3 cloves minced garlic, 1 tbsp oregano, 1 tsp salt, 1/2 tsp black pepper, and the lemon zest and juice.
2. Place chicken thighs in a large ziplock bag or dish, pour marinade over them, and massage to coat. Let sit for at least 30 minutes (or up to 4 hours in the fridge).
3. Preheat oven to 400°F. Heat an oven-safe skillet over medium-high. Remove chicken from marinade (reserve marinade) and sear skin-side down for 5 minutes until golden. Flip and cook 2 more minutes.
4. Pour reserved marinade and 1/2 cup chicken broth around the chicken. Transfer skillet to the oven and bake for 25 minutes until internal temperature reaches 165°F.
5. Garnish with fresh parsley and serve with pan juices spooned over the top.

The crispy skin and tangy, garlicky sauce make this dish feel restaurant-worthy—yet it’s all done in one pan! Tip: For extra flavor, toss halved baby potatoes into the skillet before baking.

Greek Yogurt Marinated Chicken Thighs

These tender, juicy chicken thighs get a flavor boost from a tangy Greek yogurt marinade that locks in moisture and adds a subtle zing.

Ingredients:

• 1 ½ lbs boneless, skinless chicken thighs
• ¾ cup plain Greek yogurt (full-fat preferred)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, whisk together ¾ cup Greek yogurt, 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using).
2. Add chicken thighs to the bowl, turning to coat evenly. Cover and refrigerate for at least 2 hours (or up to overnight).
3. Preheat grill or grill pan to medium-high heat (about 400°F). Shake excess marinade off chicken and cook for 6–7 minutes per side, until internal temperature reaches 165°F and char marks form.
4. Let rest for 5 minutes before serving.

The yogurt marinade works double duty—tenderizing the chicken while creating a lightly caramelized crust. Serve with warm pita and a crisp cucumber salad for a fuss-free Mediterranean meal.

Tip: For extra flavor, sprinkle with chopped fresh dill or a squeeze of lemon right before serving.

Mediterranean Herb Roasted Chicken Thighs

These juicy chicken thighs are packed with bright, herby flavor and crispy skin—perfect for a fuss-free weeknight dinner that feels special.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 2 tsp oregano, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Rub the mixture evenly over chicken thighs, including under the skin. Arrange skin-side up on a rimmed baking sheet.
4. Roast for 30–35 minutes until skin is golden and crisp, and internal temperature reaches 165°F.

The oregano and smoked paprika create a fragrant crust, while the lemon keeps the meat tender. Serve with a simple Greek salad or roasted potatoes to soak up the juices.

Tip: For extra crispiness, broil for the last 2–3 minutes—just watch closely to prevent burning!

Greek Style Grilled Chicken Thighs

Juicy, tender, and packed with Mediterranean flavor, these grilled chicken thighs are a weeknight hero—ready in under 30 minutes!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp red pepper flakes (if using).
2. Add chicken thighs to the marinade, tossing to coat evenly. Let sit for 10 minutes (or up to 2 hours in the fridge for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 5–6 minutes per side, until internal temperature reaches 165°F and char marks appear.
4. Rest for 5 minutes before serving.

The bright lemon-garlic marinade caramelizes beautifully on the grill, giving the chicken a smoky-sweet crust that’s downright addictive.

Tip: For extra zing, sprinkle with crumbled feta and fresh chopped parsley after grilling.

Oregano and Olive Oil Braised Chicken Thighs

These tender, herb-infused chicken thighs are slow-cooked in olive oil for a rich, Mediterranean-inspired dish that feels both rustic and elegant.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 lemon, thinly sliced

Instructions:

1. Preheat oven to 325°F. Pat chicken thighs dry with paper towels.
2. In a large ovenproof skillet, heat olive oil over medium-low. Add garlic and cook 1 minute until fragrant but not browned. Stir in oregano, salt, black pepper, and red pepper flakes.
3. Add chicken thighs skin-side down and cook 8 minutes until golden. Flip, then tuck lemon slices around the chicken.
4. Transfer skillet to oven and braise uncovered for 45 minutes, basting halfway, until chicken reaches 165°F and the oil is shimmering with herb-infused flavor.

The magic here? The olive oil transforms into a velvety sauce—drizzle it over mashed potatoes or crusty bread for the ultimate comfort bite.

Tip: For extra crispy skin, broil for 2-3 minutes after braising.

Greek Lemon Potatoes and Chicken Thighs

This one-pan wonder delivers crispy-skinned chicken and tender potatoes soaked in bright lemon and garlic—a weeknight dinner that feels like a vacation.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice (about 2 lemons)
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 400°F. In a large bowl, whisk together 1/4 cup olive oil, 1/3 cup lemon juice, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Toss potato wedges in half the marinade until coated, then spread in a single layer on a rimmed baking sheet. Roast for 20 minutes.
3. Coat chicken thighs in remaining marinade. Nestle them among the potatoes, skin-side up. Pour 1/2 cup chicken broth into the pan.
4. Bake 35–40 minutes until chicken skin is crispy and potatoes are fork-tender, basting once with pan juices halfway through.

The magic here? The broth and lemon create a tangy sauce that soaks into the potatoes while keeping the chicken juicy. Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely!

Spinach and Feta Stuffed Chicken Thighs

These juicy chicken thighs are packed with a tangy spinach and feta filling—a simple yet impressive weeknight dinner that feels special.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. In a bowl, mix spinach, feta, garlic, 1/2 tsp salt, and oregano.
2. Lay chicken thighs flat and divide filling evenly among them. Roll tightly and secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear thighs, skin-side down, for 3–4 minutes until golden. Flip and cook 2 minutes more.
4. Transfer skillet to oven. Bake for 20 minutes until internal temperature reaches 165°F.
5. Rest 5 minutes before serving. Sprinkle with remaining 1/4 tsp salt and black pepper.

The crispy skin and creamy filling make every bite irresistible—plus, the skillet does double duty for easy cleanup!

Tip: For extra flavor, add a pinch of lemon zest to the filling.

Greek Spiced Chicken Thighs with Tzatziki

These juicy, garlicky chicken thighs are packed with Mediterranean flavor and pair perfectly with cool, creamy tzatziki—ideal for a fuss-free weeknight dinner that feels special.

Ingredients:

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup grated cucumber (squeezed dry)
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tbsp chopped fresh dill
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a bowl, mix 2 tbsp olive oil, 2 tsp oregano, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub mixture all over chicken.
3. Arrange thighs skin-side up on a baking sheet. Bake for 35–40 minutes until skin is crispy and internal temperature reaches 165°F.
4. Meanwhile, make tzatziki: Combine 1/2 cup grated cucumber, 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, 1 tbsp dill, and 1/4 tsp salt in a bowl. Chill until serving.
5. Let chicken rest 5 minutes before serving with tzatziki.

The smoky paprika and oregano crust creates a bold contrast with the bright, herby tzatziki—every bite is a flavor explosion.

Tip: For extra-crispy skin, broil the thighs for the last 2–3 minutes of cooking (watch closely!).

One-Pan Greek Chicken Thighs and Vegetables

Juicy, herb-packed chicken thighs roast alongside vibrant veggies in this fuss-free sheet-pan dinner—minimal cleanup, maximum flavor!

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 lb baby potatoes, halved
• 1 large red bell pepper, sliced into 1-inch strips
• 1 medium red onion, cut into wedges
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F. On a rimmed baking sheet, toss potatoes, bell pepper, and red onion with 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in an even layer.
2. Pat chicken dry. In a bowl, whisk remaining 2 tbsp olive oil, 2 tbsp lemon juice, garlic, oregano, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken evenly with the mixture.
3. Nestle chicken among the vegetables, skin-side up. Roast for 35–40 minutes until chicken reaches 165°F and potatoes are tender.
4. Sprinkle with feta and parsley. Serve directly from the pan, drizzled with any accumulated juices.

The crispy-skinned chicken and caramelized veggies soak up the bright lemon-garlic sauce, while the feta adds a salty tang—no side dish needed!

Tip: For extra-crispy skin, broil for 2–3 minutes at the end (watch closely!).

Greek Chicken Thighs with Orzo and Tomatoes

Juicy, herb-marinated chicken thighs roast atop a bed of orzo and tomatoes, soaking up all those Mediterranean flavors for a one-pan wonder.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 cup uncooked orzo
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Add chicken thighs and toss to coat.
2. Spread orzo in an even layer in a 9×13″ baking dish. Scatter tomatoes, red onion, and garlic on top. Pour 1 1/2 cups water over the orzo mixture.
3. Arrange chicken thighs skin-side up on top. Bake for 35–40 minutes until chicken reaches 165°F and orzo is tender (juices will create a light sauce).
4. Sprinkle with feta and parsley. Let rest 5 minutes before serving.

The magic here? The chicken drippings mingle with the orzo as it cooks, turning simple ingredients into something rich and comforting.

Tip: For crispier skin, broil for the last 2–3 minutes—just watch closely!

Crispy Greek Style Chicken Thighs

These Crispy Greek Style Chicken Thighs are bursting with Mediterranean flavors and come out perfectly juicy with a golden, crackling skin—ideal for a weeknight dinner that feels special.

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika.
3. Rub the mixture evenly over chicken thighs, including under the skin.
4. Arrange thighs skin-side up on a baking sheet and roast for 35–40 minutes, until skin is deeply golden and crispy, and internal temp reaches 165°F.

The magic here is the double-layer of seasoning—rubbed both on and under the skin—for maximum flavor in every bite.

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Greek Chicken Thighs with Kalamata Olives

These juicy Greek chicken thighs are bursting with Mediterranean flavors—garlic, lemon, and briny olives make this a weeknight winner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup pitted Kalamata olives
• 3 garlic cloves, minced
• ¼ cup fresh lemon juice
• 1 tbsp honey
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp oregano, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Rub mixture all over chicken thighs.
3. Heat a large oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes.
4. Scatter ½ cup Kalamata olives and 3 minced garlic cloves around the chicken. Whisk together ¼ cup lemon juice and 1 tbsp honey; pour over chicken.
5. Transfer skillet to oven. Bake at 400°F for 20–25 minutes until chicken reaches 165°F internally.
6. Sprinkle with ¼ cup parsley before serving.

The honey-lemon glaze caramelizes slightly in the oven, balancing the salty olives with a touch of sweetness.

Tip: Serve over couscous or roasted potatoes to soak up the flavorful pan juices.

Honey Glazed Greek Chicken Thighs

These juicy chicken thighs get a Mediterranean twist with a sticky-sweet honey glaze and bright lemon-herb flavors—perfect for weeknights or casual dinners.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp honey
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• Zest and juice of 1 lemon
• ¼ cup chicken broth

Instructions:

1. Prep: Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. Season: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp honey, minced garlic, 1 tbsp oregano, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and lemon zest/juice. Brush half the mixture over the chicken.
3. Sear: Heat an oven-safe skillet over medium-high. Add chicken skin-side down; cook 5 minutes until golden. Flip and cook 2 minutes more.
4. Glaze & Bake: Pour ¼ cup chicken broth into the skillet. Transfer to the oven; bake 20 minutes. Brush with remaining glaze; bake 5 more minutes until caramelized and internal temp reaches 165°F.

The honey forms a glossy, herb-packed crust while keeping the meat underneath tender—no dry chicken here! Tip: For extra crispiness, broil 1–2 minutes at the end (watch closely!).

Greek Chicken Thighs with Couscous Salad

These Greek Chicken Thighs with Couscous Salad are a weeknight hero—juicy, herby chicken pairs perfectly with a bright, lemony couscous studded with crisp veggies.

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 cup uncooked couscous
• 1 cup diced cucumber
• 1/2 cup halved cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 3 tbsp olive oil, divided
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 400°F. Pat chicken thighs dry, then rub with 1 tbsp olive oil, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange skin-side up on a baking sheet and roast for 30 minutes until crispy and internal temp reaches 165°F.
2. Meanwhile, prepare couscous according to package instructions. Fluff with a fork, then toss with cucumber, cherry tomatoes, feta, parsley, remaining 2 tbsp olive oil, and 2 tbsp lemon juice.
3. Serve chicken thighs over couscous salad, drizzling any pan juices over the top.

The magic here is in the contrast—crispy-skinned chicken with a tangy, fresh salad that soaks up all those savory drippings.

Tip: For extra flavor, toast the couscous in a dry skillet for 2 minutes before boiling.

Greek Chicken Thighs with Roasted Red Peppers

These juicy Greek-inspired chicken thighs get a vibrant lift from sweet roasted peppers and briny feta—perfect for a weeknight dinner that feels special.

Ingredients:

• 1.5 lbs bone-in, skin-on chicken thighs
• 1 cup jarred roasted red peppers, drained and sliced into strips
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Toss chicken thighs in the mixture until evenly coated.
3. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes until golden. Flip and cook 2 minutes more.
4. Scatter roasted red peppers around the chicken. Transfer skillet to the oven and bake for 20 minutes, or until chicken reaches 165°F internally.
5. Sprinkle with feta and parsley before serving.

The crispy-skinned thighs soak up the tangy marinade while the peppers caramelize slightly in the pan—creating a bright, Mediterranean-style dish with minimal cleanup.

Tip: For extra flavor, add a handful of pitted Kalamata olives with the peppers in step 4.

Greek Chicken Thighs with Artichokes and Lemon

These juicy chicken thighs get a Mediterranean twist with tangy lemon, briny artichokes, and a garlicky herb marinade—perfect for a weeknight dinner that feels special.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 (14 oz) can quartered artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 lemon)
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Lemon wedges and chopped fresh parsley, for serving

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using).
2. Place chicken thighs in a large baking dish. Pour the marinade over the chicken, turning to coat. Scatter artichoke hearts around the chicken.
3. Bake for 35–40 minutes, until chicken skin is crispy and internal temperature reaches 165°F. Broil for 2–3 minutes at the end for extra crispiness, if desired.
4. Garnish with lemon wedges and fresh parsley before serving.

The bright lemon and garlic infuse every bite, while the artichokes soak up the savory pan juices—no side dish needed!

Tip: For extra flavor, marinate the chicken for up to 4 hours before baking.

Greek Chicken Thighs with Herbed Rice

These juicy Greek chicken thighs are bursting with lemon and oregano, served over fluffy herbed rice for a meal that feels like a Mediterranean getaway.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/4 cup olive oil, divided
• 2 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried dill

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together 2 tbsp olive oil, lemon juice, garlic, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Coat chicken thighs evenly with the marinade.
2. Heat remaining 2 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden, then flip and cook 2 more minutes. Transfer to a plate.
3. Add rice to the skillet, stirring to coat in pan drippings. Pour in chicken broth, remaining 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer.
4. Nestle chicken thighs into the rice (skin-side up). Bake uncovered for 25 minutes until rice is tender and chicken reaches 165°F.
5. Fluff rice with a fork, then stir in parsley and dill. Let rest 5 minutes before serving.

The magic here? The rice soaks up all the lemony chicken juices while baking, making every bite extra flavorful.

Tip: For crispier skin, broil the chicken for 2-3 minutes after baking.

Greek Chicken Thighs with Cucumber Yogurt Sauce

Juicy, herb-packed chicken thighs meet a cool, tangy yogurt sauce—this is weeknight dinner magic with Mediterranean flair.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil, divided
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 cup grated cucumber (squeezed dry)
• 1 tbsp chopped fresh dill
• 1/2 tsp garlic powder

Instructions

1. In a bowl, whisk 2 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add chicken thighs, tossing to coat. Marinate 15 minutes (or up to 4 hours).
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken 6 minutes per side until internal temp reaches 165°F and crust is golden.
3. Meanwhile, mix yogurt, grated cucumber, dill, and garlic powder in a bowl. Chill until serving.
4. Let chicken rest 5 minutes before slicing. Serve with sauce drizzled over top or on the side.

The yogurt sauce’s bright crunch balances the chicken’s smoky char—no fancy grill required!

Tip: For extra flavor, scrape the browned bits from the skillet into the sauce.

Conclusion

With 18 mouthwatering Greek chicken thigh recipes, this roundup is your ticket to easy, flavorful meals any night of the week! Whether you’re craving lemon-herb goodness or garlicky Mediterranean vibes, there’s a dish here for everyone. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the Greek-inspired goodness on Pinterest for fellow home cooks to enjoy!