This recipe for smokey paprika chicken with cucumber tzatziki is going to be your new go-to weeknight dinner!
The combination of smokey paprika chicken with cooling yogurt tzatziki is one of my all-time favorites! Smoked paprika (and paprika in general) is not spicy at all unless it is specifically labeled as “hot”. That’s why I love it so much! You get the sweet, smokey chili flavor without the excessive heat. The tzatziki is a refreshing balance against the paprika flavor. Make sure you use full-fat Greek yogurt because it’s thicker and will result in a creamier tzatziki sauce.
-Cut the chicken into bite-sized pieces and place them on skewers before marinating, then fire up the grill for smokey paprika chicken kebabs!
-Substitute the chicken for shrimp or a firm white fish like cod.
-Serve the chicken with the tzatziki on the side along with sliced tomato, red onion, and pita bread. Let your diners build their own stuffed pitas!
Get my favorite smoked paprika here → Smoked Paprika
While the chicken is marinating make the cucumber tzatziki:
The tzatziki can be made ahead and will last in the fridge for up to three days!
Smokey Paprika Chicken with Cucumber Tzatziki
- 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
- 1 large English cucumber
- 2 cups Greek yogurt
- 1 lime juice and zest
- 1 handfull fresh herbs; mint, dill, parsley or cilantro
Marinate the Chicken Thighs:
- 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.
Make the Tzatziki:
- 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 for 10 minutes. After the 10 minutes gently squeeze out any remaining liquid from the cucumbers, then place them in a small bowl and stir together with the yogurt and lime juice. Season with a pinch of salt, keep in mind the cucumbers are already salty!
Sear the Chicken Thighs:
- Heat a large saute pan on 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, lime zest and a drizzle of olive oil. Serve immediately!
If you love smokey paprika chicken with cucumber tzatziki check out these other great recipes! →
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