Mediterranean Chicken Thighs
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, but not too heavy, Mediterranean Chicken Thighs always hit the spot. With fresh ingredients, bold flavors, and easy prep, there’s a reason Greek food is so popular!
These juicy baked boneless thighs are marinated in a tangy mix of yogurt, lemon, and herbs, then roasted to perfection. I love tossing in some chopped dates for a pop of sweetness and serving everything over fluffy pearl couscous. It’s simple, satisfying, and seriously so good.
If you’re into Mediterranean flavors like me, you’ll also love my Mediterranean Mezze Platter, Breakfast Hummus Bowls, Greek Chicken Skewers, Greek Chicken Rice Bowl, 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 chicken 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.
- All-in-one meal: No need to stress about timing sides! While the chicken is baking in the oven, you can be prepping the shallots and couscous.
Ingredients You Will Need
This Mediterranean-inspired chicken dinner is packed with bold, fresh flavor and comes together with just a few simple ingredients, many of which you likely already have in your pantry. Here’s everything you’ll need to make it happen:
- Greek yogurt: This acts as the base for the marinade and provides a nice tangy flavor.
- Garlic: Freshly minced adds bold, aromatic flavor to the marinade.
- Seasonings: A blend of paprika, cumin, salt and black pepper bring warmth, balance, and just the right kick.
- 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 skin-on chicken thighs, so there’s a nice crispy baked exterior. Bone-in chicken thighs can be used but the cook time will be longer.
- Shallots: Milder and slightly sweeter than red onion, shallots add a subtle depth of flavor without overpowering the dish. Great for a more delicate touch!
- 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 chicken broth.
- Butter: Feel free to throw in some butter with the shallots and dates if you crave more richness!
- Rice pilaf: Pair the chicken with rice pilaf for a flavorful side that complements the dish’s fresh and vibrant taste.
- Herb boost: Add fresh chopped parsley, oregano, rosemary or dill to the couscous for an extra layer of freshness and flavor.
- Additional garnish options: Try adding Kalamata olives and a sprinkle of crumbled feta cheese for a briny, savory flavor. I also love to add slivered almonds for a nutty crunch, and serve it with creamy, tangy tzatziki to finish.
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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.
Nutrition
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. In a nonstick skillet, sauté the shallots with the dates in some extra virgin 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 stands strong on its own, but if you want to add more veggies, serve your chicken alongside some roasted cherry tomatoes, Garlic Roasted Potatoes, Roasted Red Bell 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 350ºF until they’re properly heated through. The couscous can be microwaved or reheated in a pot over medium heat.
Chicken is done cooking when it reaches an internal temperature of 165ºF. You can use a meat thermometer to ensure accuracy, inserting it into the thickest part of the chicken. Other indicators include the juices running clear, the meat appearing white and opaque, and a firm texture.
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
- Juicy Marinated Chicken Thighs
- Chicken Thigh Yogurt Marinade
- Crispy Hoisin Chicken Thighs
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