Smokey, and super-flavorful paprika and coriander marinated chicken thighs blackened and served with cool and refreshing cucumber tzatziki!
This recipe only looks fancy I promise! This super-simple chicken is sure to make it into your weeknight rotation. Quick-cooking boneless skinless chicken thighs are the perfect vehicle for this flavorful marinade of smoked paprika, ground coriander, garlic, and lime zest. Top it all off with creamy, cooling cucumber yogurt, and fresh herbs! Serve with a side of fluffy quinoa or roasted potatoes for a complete meal.
Recipe Steps:
Step One: In a medium-sized bowl stir together the olive oil, smoked paprika, coriander, lime zest, and garlic. Toss the chicken in the marinade and refrigerate for one hour or up to twelve.
Step Two: Use a mandoline or sharp knife to thinly slice the cucumber. Toss the cucumber slices with a generous pinch of salt and place them in a paper towel-lined colander to drain. Allow the cucumber to stand for 10 minutes. Using your hands, squeeze out as much liquid from the cucumber as possible. Transfer the cucumber to a large bowl. Fold the yogurt, cucumber, lime juice, and zest together until evenly combined. Taste and season with salt.
Step Three: Heat a large saute pan over medium heat. Season the chicken thighs with salt on both sides and then place them in an even layer in the pan. You may have to do this two or three in batches depending on the size of your pan. Sear the chicken thighs for 4-6 minutes on each side until they are caramelized and cooked through. Repeat with the second batch if necessary.
Step Four: Place the chicken thighs on a larger plate or platter. Dollop spoonfuls of the tzatziki sauce around the chicken. Garnish with fresh herbs and a drizzle of olive oil. Serve immediately!
More recipes you may like:
- Grilled Chicken with Marinated Tomatoes
- Za’atar Chicken and Hummus Bowls
- One-Pot Lemon Chicken with Orzo and Feta
- Turkey Burgers with Zucchini + Feta
- Chicken Koftas with Yogurt + Herbs Salad
Smokey Paprika Chicken with Cucumber Tzatziki
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tbsp smoked paprika
- 1 tbs ground coriander
- 2 cloves garlic grated
- 1 tbsp lime zest
- 1/4 c olive oil
- salt and pepper
Cucumber Tzatziki
- 1 large English cucumber
- 2 cups full-fat Greek yogurt
- 1 lime juice and zest
- 1 handfull fresh herbs; mint, dill, parsley or cilantro
Instructions
- In a medium-sized bowl stir together the olive oil, smoked paprika, coriander, lime zest, and garlic. Toss the chicken in the marinade and refrigerate for one hour or up to twelve.
- Use a mandoline or sharp knife to thinly slice the cucumber. Toss the cucumber slices with a generous pinch of salt and place them in a paper towel-lined colander to drain. Allow the cucumber to stand for 10 minutes. Using your hands, squeeze out as much liquid from the cucumber as possible. Transfer the cucumber to a large bowl. Fold the yogurt, cucumber, lime juice, and zest together until evenly combined. Taste and season with salt.
- Heat a large saute pan over medium heat. Season the chicken thighs with salt on both sides and then place them in an even layer in the pan. You may have to do this two or three in batches depending on the size of your pan. Sear the chicken thighs for 4-6 minutes on each side until they are caramelized and cooked through. Repeat with the second batch if necessary.
- Place the chicken thighs on a larger plate or platter. Dollop spoonfuls of the tzatziki sauce around the chicken. Garnish with fresh herbs and a drizzle of olive oil. Serve immediately!
Notes
Nutrition
Did you make this recipe?
Leave a review below, then snap a picture and tag me @craving_california and use #cravingcalifornia on Instagram so I can see it!
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