Greek Chicken Thighs bake up juicy, caramelized, and full of flavor. Pile them into pitas, bowls, or salads for an easy dinner.
Author’s Notes
Why I Had To Make A Greek Version!
I have been blown away by how much you all have loved my baked chicken thighs recipe. Reading your reviews brings me more joy than I can even put into words, so truly, thank you!
And so many of you have asked how to tweak the spices for different flavor profiles, and I’ve been working on perfecting a few blends for you. I have curry chicken thighs coming later this summer, but I had to start with Greek because I use Greek-seasoned chicken constantly in the summer.
Whether it’s piled into gyros, added to rice bowls, or chopped up for pita tacos, I love having these Greek chicken thighs ready to go!
Greek Chicken Thighs Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Boneless, skinless chicken thighs | Use thighs similar in size so they cook evenly. Pat dry with paper towel for the best caramelized edges. |
| Olive oil & balsamic vinegar | It may seem like an unusual combo, but the vinegar adds the perfect pop of flavor! Use a good olive oil here for the best results. |
| Salt & pepper | Don’t skimp here; these two ingredients bring out all the flavor in these Greek chicken thighs. Be sure to use fine sea salt and coarse ground pepper. |
| Garlic powder, onion powder & paprika | These give the chicken a delicious, savory, and flavorful base. |
| Oregano, basil & dill | This trio gives the chicken that Greek-inspired flavor. Crush the dried herbs between your fingers first for more flavor. |
Chelsea’s Notes
How To Use Greek Chicken Thighs
This chicken is so good to have on hand because it works in so many easy meals.
It’s a great starting point for quick meals all week. Serve it over lemon rice, tuck it into a wrap with crisp veggies, add it to a salad, or build a platter with warm pita, tzatziki, olives, cucumbers, tomatoes, & feta. These Greek chicken thighs are also delicious with roasted potatoes or a simple Greek salad on the side.
Storage
Store leftover Greek chicken thighs in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or a skillet until warmed through. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.
More Greek-Inspired Recipes
Healthy
Greek Orzo Pasta Salad
Dinner
Greek Turkey Meatballs
Dinner
Greek Beef Bowl
Soups And Stews
Greek Lemon Soup
Greek Chicken Thighs
Video
Equipment
- Rimmed sheet pan with foil
Ingredients
- 1 pound boneless, skinless chicken thighs 3-4 thighs, see note 1
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper (I add 1 tsp salt & 1/2 tsp pepper)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill optional, see note 2
- 1 large lemon cut into wedges
- Serving suggestions see note 3
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil (trust me, don't skip this!). Pat chicken thighs dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, & seasonings. Rub or brush the seasoning mixture over both sides of each thigh until evenly coated. Use all the spice mixture.
- Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
- Move the oven rack about 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely browned, lightly charred, & caramelized. Watch closely.
- Remove from the oven & brush the pan juices over the chicken. Drizzle generously with fresh lemon juice to brighten the flavors, then slice or chop as desired. Serve with any remaining lemon wedges.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
