These Mediterranean-style chicken thighs are perfect for really warm sunny days. Giving you that Mediterranean feeling of sitting in a ocean-side restaurant. 


 Servings           6

Prep                 15 minutes

Cooking time     15 minutes

Ready in           30 minutes


·         12 boneless skinless chicken thighs

·         1⁄3 cup dry red wine

·         3 tablespoons olive oil, divided

·         1 teaspoon dried oregano, divided

·         1 teaspoon dried rosemary

·         1 teaspoon grated lemon, rind of

·         2 cloves garlic, minced


·         1 teaspoon salt

·         1⁄2 teaspoon pepper

·         1 medium cucumber, peeled and chopped

·         2 medium tomatoes, seeded and finely chopped

·         1 tablespoon white balsamic vinegar

  • 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.


Recipe Sourced From GeniusKitchen

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