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.
Ingredients You’ll Need
Recipe Steps:
Step 1. Marinate the Chicken
Marinate the chicken thighs for at least 1 hour or up to 12 hours.
Step 2. Make the Tzatziki
Pro tip: To make a super creamy tzatziki sauce, salt and drain the cucumber before folding it into the yogurt.
Step 3. Cook the Chicken
Cook the chicken in a pre-heated sauté pan or cast iron pan until it’s blackened and cooked through.
Step 4. Serve
Serve the chicken on a platter, top with the tzatziki and extra fresh herbs!
FAQS
Yep! You can use chicken breast, drumsticks or bone-in thighs for this recipe. Just adjust the cooking times accordingly.
I like to serve smokey paprika chicken with rice, quinoa, tabouli, or pita bread!
More recipes you may like:
- Grilled Chicken with Marinated Tomatoes
- Za’atar Chicken and Hummus Bowls
- Turkey Burgers with Zucchini + Feta
- Chicken Koftas with Yogurt + Herbs Salad
- Grilled Pork with Peaches, Jalapeño and Honey
- Chicken Thighs with Citrus-Cilantro Salsa Verde
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Smokey Paprika Chicken with Cucumber Tzatziki
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tbsp smoked paprika
- 1 tbsp 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
- salt
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
- Can I use chicken breast instead of chicken thighs for this recipe?
Yep! You can use chicken breast, drumsticks or bone-in thighs for this recipe. Just adjust the cooking times accordingly. -
What should I serve with this recipe?
I like to serve smokey paprika chicken with rice, quinoa, tabouli, or pita bread!
- Leftovers can be stored in the refrigerator for up to three days. Reheat the chicken in the oven for 8-10 minutes at 350.
- Tzatziki can be made up to three days ahead. Store in a container with a tight-fitting lid in the refrigerator.
It looks so enticing and easy to make. Will definitely try. Is Greek yogurt the same as plain yogurt?
Greek yogurt is thicker than regular yogurt!