Smokey Paprika Chicken with Cucumber Tzatziki

Smokey, and super-flavorful paprika and coriander marinated chicken thighs blackened and served with cool and refreshing cucumber tzatziki!

a plate of smokey paprika chicken with dollops of cucumber tzatziki, fresh mint and cucumber slices on a blue background with a white linen napkin

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 ingredients individually portioned, a bowl of yogurt, chicken thighs, fresh herbs and spices, olive oil, lime juice and garlic

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

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!

blackened chicken thighs with dollops of cucumber tzatziki, fresh mint, dill and cucumber slices on a blue and white plate

More recipes you may like:

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!

a plate of smokey paprika chicken with dollops of cucumber tzatziki, fresh mint and cucumber slices on a blue background with a white linen napkin

Smokey Paprika Chicken with Cucumber Tzatziki

Smokey, and super-flavorful paprika and coriander marinated chicken thighs blackened and served with cool and refreshing cucumber tzatziki!
5 from 8 votes
Print Pin Rate
Prep Time: 1 hour
Cook Time: 25 minutes
Servings: 4
Calories: 492kcal

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

FAQs:
  • 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!
Storing and Reheating leftovers:
  • 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. 

Nutrition

Calories: 492kcal | Carbohydrates: 12g | Protein: 57g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 221mg | Sodium: 250mg | Potassium: 945mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1857IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 3mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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3 Comments

  1. It looks so enticing and easy to make. Will definitely try. Is Greek yogurt the same as plain yogurt?