Mediterranean-Spiced Chicken Thighs
So chicken is on your dinner menu this week and as hard as you try you can’t seem to break away from using the same ho-hum recipes. Well, I’m here to tell you that with ordinary spices found in your pantry, you can create an exciting Mediterranean taste sensation with a simple dry rub whose flavors explode when massaged into the chicken before pan-searing. Adding caramelized onions and peppers to this dish will definitely elevate the yumminess factor. Finish this fantastic meal with chunks of feta and Greek olives and get ready to enjoy a trip to the Mediterranean without ever leaving your dinner table.
Recipe Adapted from: Greek-Style Chicken Breasts via Cooking Light Magazine
Yield: 4 servings
Recipe Adapted from: Greek-Style Chicken Breasts via Cooking Light Magazine
Yield: 4 servings
Ingredients
- Olive oil spray
- 1 tablespoon olive oil
- 8 bone-in chicken thighs with skin
Mediterranean Spice Rub
- 2 tablespoons dried oregano
- 1 teaspoon ground thyme
- 1 tablespoon smoked paprika or regular paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried sage
- 2 tablespoons dried marjoram
- ½ teaspoon ground rosemary or crumbled dried rosemary
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or as desired
- 3 large bell peppers any color, however a combination of red, yellow and orange is nice
- 1 large sweet onion like Vidalia
- 1 tablespoon balsamic vinegar
Garnish
- 1/3 cup pitted Greek olives
- 1/3 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F.
- Lightly coat a 9 x 13-inch baking dish with olive oil spray. Set aside.
- In a small bowl, combine all spice rub ingredients.
- Seed peppers and cut into thin strips. Cut onion into thin slices; cut slices in half.
- Massage spice mix evenly onto all sides of chicken thighs.
- Heat oil in a large pan over medium-high setting. Sear chicken on each side for about 2 minutes until nicely browned. Drain on paper towels.
- Place thighs in prepared baking dish. Bake for about 15 minutes or until internal temperature reaches 170 degrees F. Remove from oven, cover to keep warm.
- In the meantime, in the same pan (you will have enough oil plus the fat from the drippings), sauté onions and peppers over medium-high setting for about 8 minutes or until browned, incorporating any spices remaining in the pan.
- Add balsamic vinegar and continue sautéing until vegetables are nicely caramelized, about 2 minutes.
Assembly
- Place sautéed onions and peppers on a serving platter; arrange chicken thighs on top.
- Sprinkle with feta and olives.
Notes
Make Ahead and Storage Tips: dry rub may be applied to chicken up to 1 day ahead. Cover and refrigerate. Reheat cooked chicken covered at 325 degrees F for about 15 minutes or until hot. May be frozen for up to 4 months. Dry rub may be prepared up to 6 months ahead. Store at room temperature for up to 6 months.
Grill it! Apply dry rub to chicken thighs as directed. Grill over medium heat for about 15 minutes (turning once) or until internal temperature reaches 170 degrees F. The peppers and onions would be delicious either grilled or sautéed.
Prefer other chicken parts? Choose any you like such as drumsticks, wings and breasts.
Not a fan of feta cheese? Either skip or swap with goat cheese.
For even quicker preparation: look for a store-bought Mediterranean spice combo such as McCormick’s Perfect Pinch Mediterranean Herb Seasoning.
Delicious served over: Israeli Couscous with Chickpeas 'n Vegetables or Mediterranean Couscous.
Other Mediterranean dishes you may like are: Grilled Mediterranean Turkey Burgers and Roasted Mediterranean Shrimp Stuffed Peppers.
