Mediterranean Chicken Thighs
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Mediterranean Chicken Thighs with pearl couscous and sweet Medjool dates is a delicious all-in-one meal full of fresh Mediterranean flavors. Best of all, aside from the marinating, it takes less than 30 minutes to come together.
When I’m craving something hearty and filling, that’s not necessarily heavy, I always turn to Mediterranean food. With a focus on fresh products, pronounced flavors, and simple prep, there’s a reason the cuisine is so popular!
And for me, these baked boneless chicken thighs are an absolute go-to in that department. A homemade marinade made with yogurt, aromatic herbs, and fresh lemon makes the chicken as tasty and juicy as can be. I added dates for a pop of sweetness and served it all over pearl couscous for a 10/10 simple yet elegant dinner.
If you’re into Mediterranean flavors like me, you’ll also love my Mediterranean Mezze Platter, Breakfast Hummus Bowls, and this Mediterranean Pasta Salad packed with freshness!
Why This Recipe Works
- Simplicity at its finest: With easy steps, and easy-to-find ingredients, this is a recipe that works for anyone at any time.
- Fresh flavor: Elements of sweet and savory and aromatic herbs create a classically fresh Mediterranean flavor profile that’s equally satisfying and balanced.
- No sides needed: Sometimes the stress of making different dishes and timing them out perfectly is enough to make me order in! But this Mediterranean Chicken Thighs recipe is an all-in-one meal that requires no clock math.
Ingredients You Will Need
- Greek yogurt: This acts as the base for the marinade and provides a nice tangy flavor.
- Lemon: Both fresh lemon juice and fresh lemon zest add a pop of refreshing citrus and help to balance out the savory flavors.
- Chicken Thighs: I prefer using boneless chicken thighs with the skin still on so there’s a nice crispy baked exterior.
- Medjool dates: Dates are commonly used in Mediterranean cuisine for some complex sweetness and depth of flavor.
- Pearl couscous: One of my favorite sides ever, Israeli pearl couscous has a nuttier flavor and chewier bite than traditional couscous.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Chicken: If you prefer, you can use boneless and skinless chicken thighs, but you may lose the crispy outside. Another option is to use chicken breasts instead if you prefer lighter meat. They cook slightly faster so keep an eye on them.
- White wine: For some additional flavor, deglaze the pan with white wine instead of the broth.
- Butter: Feel free to throw in some butter with the shallots and dates if you crave more richness!
- Rice Pilaf: Serve the chicken with rice pilaf for an alternative starch that complements the Mediterranean-inspired flavors.
- Herb Boost: Add fresh chopped parsley or oregano to the couscous for an extra layer of freshness and flavor.
- Additional Garnishes: Top the dish with slivered almonds for a nutty crunch and serve with tzatziki for a creamy, tangy finishing touch.
How to Make Mediterranean Chicken Thighs
Step 1: Marinate chicken. Make the marinade and fully coat the chicken thighs. Marinate for 30 minutes or up to 4 hours.
Step 2: Bake. Place the marinated chicken on a foil-lined baking sheet and bake for about 20 minutes.
Step 3: Cook shallots. Sautée the shallots with the dates in some olive oil until softened, about 5 to 6 minutes. Set aside.
Step 4: Cook the couscous. Prepare the couscous. Mix in the spinach and lemon juice. Transfer to a serving dish and top with baked chicken.
Recipe FAQs
Yes! The Mediterranean diet is based on eating lean proteins like chicken (thighs included), along with healthy fats and vegetables.
This recipe doesn’t need a side dish, but if you’re looking for more veggies pair your chicken with some roasted cherry tomatoes, Roasted Red Peppers, Zucchini Salad, or Red Wine Mushrooms.
Separate the chicken from the couscous and store them in separate airtight containers for up to 3 to 4 days. To reheat, put your chicken thighs back in the oven at 350 until they’re properly heated through. The couscous can be microwaved or reheated in a pot over medium heat.
You’ll want to cook the chicken thighs to at least 165-170 degrees F.
Chicken thighs have more fat than breasts so they don’t dry out quite as much. They’re hard to overcook! The fat also adds flavor and tenderness.
More Baked Chicken Thighs Recipes
- Trader Joe’s Sheet Pan Chicken Thighs
- Sheet Pan Gochujang Chicken Thighs
- Chicken Thigh Yogurt Marinade
- Crispy Hoisin Chicken Thighs
If you tried this Mediterranean Chicken Thighs or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Mediterranean Chicken Thighs
Equipment
Ingredients
- 1 cup Greek yogurt
- 3.5 tablespoons olive oil divided
- 1 teaspoon paprika
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 lemon juice and zest
- 4 boneless skin on chicken thighs *see note
- 4 shallots thinly sliced
- 4 Medjool dates pitted and diced
- 2 cups chicken broth
- 1.5 cups pearl couscous
- 1 teaspoon fresh thyme plus more for garnish
- 3/4 cup spinach
Instructions
- Combine the Greek yogurt, 2 tbsp olive oil, paprika, minced garlic, cumin, 1/4 tsp salt, 1/4 tsp pepper, half the lemon juice and zest in a large mixing bowl. Add the chicken thighs and toss to coat. Let the chicken marinate for 30 minutes or up to 4 hours.1 cup Greek yogurt, 3.5 tablespoons olive oil, 1 teaspoon paprika, 3 cloves garlic, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 lemon, 4 boneless skin on chicken thighs
- Preheat the oven 425°F with a sheet pan inside on the middle rack. Once preheated, remove the sheet pan, carefully line it with foil, and arrange the chicken thighs in a single layer. Bake for 20-25 minutes or until the internal temperature has reached 170° F and the edges are crisp. *If you like them extra crisp, remove the pan from the oven and preheat the broiler to high. Broil for 3-4 minutes or until crisp to your liking (careful not to overcook).
- While the chicken is cooking, heat 1 tbsp of olive oil in a nonstick pan over medium heat. Add the shallots and the dates with 1/4 tsp salt. Sauté, stirring occasionally, for 5-6 mintues, or until they begin to soften and turn golden. Then remove them from the pan and set aside on a plate.3/4 teaspoon kosher salt, 4 shallots, 4 Medjool dates
- Deglaze the pan with a splash of chicken broth (about 1 tbsp), scraping any brown bits off the bottom. Then add 1/2 tbsp of olive oil and the couscous to the pan and toast for one minute, stirring frequently (the couscous should turn a light shade of golden brown).3.5 tablespoons olive oil, 1.5 cups pearl couscous
- Add the remaining broth to the pan with 1/4 tsp of salt, 1/4 tsp of pepper, and the thyme and bring it to a boil, then reduce the heat to low and cover. Continue cooking the couscous, covered, and stirring occasionally for 8-10 minutes or until the couscous is tender. Season with salt and pepper to taste.3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cups chicken broth, 1 teaspoon fresh thyme
- Squeeze in the remaining lemon juice and mix in the spinach, cover and cook for 1-2 minutes, or until the spinach wilts.1 lemon, 3/4 cup spinach
- To serve, transfer the couscous to a serving dish and nestle the chicken into the couscous, top with the sautèed shallots and dates. Garnish with fresh thyme and serve.
Notes
- You can use skinless chicken thighs for this recipe, however, I prefer the crisp of skin on. Bell & Evans sells boneless, skin-on chicken thighs.
- Add butter (about 3/4 tbsp) to the pan toward the end of cooking the shallots and dates in step 3 for a more buttery, nutty flavor.
- For deeper flavor, leave the shallots and dates in the pan to cook alongside the couscous instead of removing them. This will infuse the couscous with their sweetness and caramelized richness.
- In step 4, you can also deglaze the pan with white wine (instead of chicken broth). This will add a nice flavor to the couscous.
- Rice Pilaf Option: Serve the chicken with rice pilaf for an alternative starch that complements the Mediterranean-inspired flavors.
- Herb Boost: Add fresh chopped parsley to the couscous for an extra layer of freshness and flavor.
- Additional Garnishes: Top the dish with slivered almonds for a nutty crunch and serve with tzatziki for a creamy, tangy finishing touch.
