Best Mediterranean Style Chicken Thighs Recipes

MEDITERRANEAN-STYLE CHICKEN THIGHS

Steps:

• Place chicken thighs in a large zip-top plastic bag set in a large bowl.
• In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
• Pour marinade over chicken and seal the bag.
• Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
• In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
• Cover and chill in the refrigerator up to 4 hours.
• When ready to grill, drain chicken and discard marinade.
• Place chicken on grill over medium heat.
• Grill for 12-15 minutes or until juices run clear, turning once.
• Serve with cucumber-tomato relish.

MEDITERRANEAN STYLE CHICKEN THIGHS

Steps:

• 1. Clean the chicken thighs and season both sides with your favorite seasonings. I use a combination of salt, pepper, garlic and onion powders, cumin, paprika and ground mustard seeds.
• 2. Slice the tomato, onion, eggplant ,zucchini and yellow squash season with a little salt and pepper and set aside.
• 3. Heat your oven to 375. In a medium hot cast iron pan (my favorite to cook with) heat 2 tablespoons of olive, or your favorite oil, until shimmering. Add the thighs and sear on both sides for 3 minutes each. After you turn the thighs you may want to turn the heat down to medium. After the 6 minutes, put the pan in the oven for 8 to 10 minutes depending upon the size of the thighs.
• 4. While the chicken is cooking, heat another pan to medium high with a couple of tablespoons of oil. Start with the onions, then the squashes and then the eggplant, and cook on both sides until starting to brown. Remove from the pan to a plate.
• 5. Add a little more oil to the pan and add the tomatoes and cook on both sides until the edges start to brown. Remove to the plate.
• 6. Remove the chicken from the oven and place on a small cookie sheet. Turn the oven heat up to broil. Put one slice of tomato on each chicken thigh followed by the slices of cheese. Put back in the oven for 3 to 4 minutes until the cheese is melting and bubbly. Watch carefully.
• 7. On 4 plates, arrange the spinach and top with the onions. Layer the eggplants, onion, and squashes around in spoke fashion. Divide the balsamic vinegar between the plates. When the thighs are done place on top of each plate and serve.