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. Then simply 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.

 

Mediterranean-Spiced Chicken Thighs

Recipe Adapted from: Greek-Style Chicken Breasts via Cooking Light Magazine
 
Yield: 4 servings

 

Click HERE for the full recipe, but in the nutshell, here is what you do:

 

Instructions

In a small bowl, combine all spice rub ingredients.

 

Seed peppers and cut into thin strips. Slice onion and cut slices in half.

 

Massage spice rub 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 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 peppers and onions 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 peppers and onions on a serving platter; arrange chicken thighs on top. Sprinkle with feta and olives.

 

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
Author: Linda Shapiro, © Meal Planning Maven

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.

 

Notes

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.

Other dishes you may like are: Grilled Mediterranean Turkey Burgers, Mediterranean Couscous and Roasted Mediterranean Shrimp Stuffed Peppers.

 

 

 

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Linda Shapiro, Meal Planning Maven

37 Responses

  1. Linda, this recipe is just fabulous and it's so budget friendly too! The chicken and surrounding cast - well it all looks so yummy!
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much Patty! We really enjoyed this dish and I'm hoping you have the chance to try it soon!
  2. Linda, this chicken dish looks absolutely perfect!!!! That spice rub is just fantastic!!!! Really wonderful meal my friend!
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much for your kind words Angela! I love coming up with all kinds of spice rubs and this one is definite favorite!
  3. Linda, I love Mediterranean spices. Your counter looks like mine - so many spices. It is so worth the end result. I love how you cooked it and the vegetables in the same pan creates so much flavor.
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much Peter. LOL ... I actually often think the same when I see photos of your spices! Dry rubs are the best. Their versatility and ease of preparation lead to all kinds of fun and creative dishes.
  4. Sounds so flavorful with that spice blend. Wonderful dish and I love using thighs instead of breasts!
    • Linda Shapiro (Meal Planning Maven)
      I so agree with you Christine. In fact, I generally try to use thighs in many of my chicken dishes for the same reason!
  5. I LOVE everything about this recipe Linda!!!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Nancy!
  6. One of my favorite go-do dishes, I love this dish.
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much Janette!
  7. Totally in love with your Mediterranean-Spiced Chicken Thighs recipe. Has all the ingredients I love, and colors that pop.
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much for your kind comments Heidy!
  8. It looks so crispy and delicious! :)
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much Elena!
  9. All those spices and flavors! I can only imagine how awesome these must be. Oh, wait, I can do more than imagine! I'm pinning them to make! I think the family will love these!
    • Linda Shapiro (Meal Planning Maven)
      Awww Debi, you are the sweetest...thank you!
  10. Linda, this looks like a chicken dish my whole family will love! Can't wait to try it!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much Michelle! I am hoping your family will really enjoy my chicken dish!
  11. Absolutely beautiful and delicious looking, to boot! Thanks for sharing this chicken; I can't wait to put it on our menu.
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Dan...enjoy, enjoy!
  12. this looks so fabulous Linda! I love chicken thighs - just had one for lunch in fact. I'm definitely going to try this recipe.
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much Erica! Chicken thighs are so tender and versatile. I hope you have the chance to try my recipe!
  13. This chicken sounds absolutely wonderful! I love the beautiful combination of spices :)
    • Linda Shapiro (Meal Planning Maven)
      Thanks so very much Nicole!
  14. I love the sound of this dish, Linda! The flavours in the rub are so delicious! This recipe make it feel like the sun is shining even on a rainy day :-)
    • Linda Shapiro (Meal Planning Maven)
      Awww April, you are just the sweetest! You have brought a big smile to my face on this dreary Florida day. Thank you!
  15. The seasoning on these thighs sound incredible and the crust is gorgeous! I really must try them soon!
    • Linda Shapiro (Meal Planning Maven)
      Thanks my friend for your kind words! I bet your family will love this chicken!
  16. Thos looks absolutely delicious Linda and love the step by step photo!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so very much Joanne!
  17. With all the spices and herbs this is such a delicious recipe that's always perfect for a weeknight family dinner. Love it! :)
    • Linda Shapiro (Meal Planning Maven)
      Thanks very much Abby! This chicken dish has become one of our favorite go-to meals...so easy and yummy!
  18. Thank you so much for sharing this delicious chicken dish with us at Hearth and Soul, Linda! Love the flavours you have used here! Pinned and sharing.
  19. julie
    If using the premade spice, how much do you use?
    • Linda Shapiro (Meal Planning Maven)
      Hi Julie...thank you for your question. Depending on how strongly flavored your pre-made spice is, I would probably use between 3-4 tablespoons. You want enough to evenly coat the chicken. I hope you have the chance to try my chicken recipe...it's a family favorite!