Chicken Thighs with Mediterranean Spices

and Yogurt Dill Sauce

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I’m finding myself amazed at why I haven’t cooked with chicken thighs more. They are so flavorful, good for you and generally easy to prepare. I’m going to try and come up with more interesting and flavorful recipes using chicken thighs. In this recipe I wanted to find a good combination of Mediterranean warm spices that would go well with chicken thigh meat and the spices in this recipe work perfect.  

I paired the meat with rice, quinoa and lemon. I love cooking with lemon and it seems to be used a lot in Mediterranean cooking as well. Of course any side dish you like will go well  with this dish.   






  • Servings: 2-3
  • Difficulty: Intermediate
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Chicken Thighs with Mediterranean Spices


  • 4-6 Boneless / Skinless Chicken Thighs (or regular skin-bone in thighs work great too)
  • 3 tsp Salt
  • ½ tsp Pepper
  • 3 tsp Garlic Powder
  • 1 tsp Coriander
  • 1 ½ tsp dried Oregano
  • 1 tsp Cumin
  • 2 tsp Sweet Paprika
  • ½ tsp Allspice
  • ¼ ½ tsp Nutmeg, grated
  • 1 tsp basil
  • Olive Oil
  • 1 small Lemon, zested and juiced
  • Garnished – Parsley chopped 


Yogurt Dill Sauce

  • 1 cup of Greek Yogurt
  • ¼- 1/3 cup Fresh Dill, chopped or
  • 2 Tbsp dried Dill
  • 2-3 Garlic cloves, minced
  • ½ Lemon juice and zest
  • Salt to taste
  • Dash of Hot Paprika
  • Garnish – Parsley chopped



  • If needed, preheat oven 350 degrees
  • As the meat is cooking, in a small bowl mix together the yogurt, dill, garlic, lemon juice and zest and salt and paprika till all combined.  Cover and refrigerate until ready to use.  
  • Add all of the spices in a small bowl and mix together. Rub each of the thighs thoroughly with the spice rub. Drizzle with olive oil and the zest and juice of one small lemon.  Cover and refrigerate for about 30 minutes.  
  • In a sauté pan, on medium high heat, add olive oil.  Place the thighs, as many as you can without crowding the meat in the pan, along with any juice and cook for about 10 minutes on each side.  Cook in batches if needed.   Once all of the thighs are cooked add them back into the pan.  If not cook all the way through, place the oven proof sauté pan in the oven for about another 10 minutes until the meat is cook all the way through.  
  • Serve the chicken thighs on a platter with the yogurt sauce on the side and sprinkle parsley over the meat.  

Enjoy ☺