Greek Chicken with Cucumber Salad

I have to confess: every time I make this Greek chicken with cucumber salad, my kitchen starts to smell like a seaside taverna and I half-expect someone to burst in carrying plates. I promise you, this isn’t fancy restaurant trickery — it’s just bright lemon, briny olives, and garlic making a joyful racket together. If you like tangy, herb-forward food with crunchy-cool salad on the side, you’re in for a treat. And yes, this recipe plays nicely with hungry weeknights and impresses on weekends. Bonus: the cucumber salad stays crisp and punchy, so you get hot-and-cold texture in every bite. Let’s get to it — your nose will lead the way.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes (plus 20 minutes quick marinade)
• Cook Time: 25 minutes
• Total Time: 60 minutes (including a short rest)

Why This Recipe is Awesome

This Greek chicken delivers tangy, herb-kissed flavor with juicy, golden-browned edges — and the cucumber salad brings a cool, crunchy contrast that makes every forkful sing. It’s simple, forgiving, and quick enough for a weeknight but pretty enough for guests. It’s so easy even your oven can’t mess it up. Expect lemony brightness, herby freshness, and a touch of saltiness from olives and feta — comfort without heaviness.

Ingredients

For the Main Dish:

• 1.5 lbs boneless skinless chicken thighs (about 6 thighs) or use chicken breasts if you prefer
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp ground cumin (optional, for warmth)
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup pitted Kalamata olives, halved
• 2 oz feta cheese, crumbled (about 1/3 cup)
• 1 tbsp butter or extra olive oil to finish (optional)

For the Cucumber Salad:

• 2 English cucumbers (or 2 Persian cucumbers), thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped (or 2 tbsp fresh mint)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp sugar (balances the acid)
• Salt & pepper to taste

How I Make It

Step 1:

Mix the marinade: whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, minced garlic, oregano, cumin, smoked paprika, salt, and pepper in a bowl. Pat the chicken thighs dry with paper towels (this helps get that golden sear). Toss the chicken in the marinade and let it rest at room temperature for 20 minutes — or pop it in the fridge for up to 2 hours if you plan ahead. Don’t skip patting dry; wet skin won’t crisp.

Step 2:

Preheat your oven to 425°F. Heat a large ovenproof skillet over medium-high heat with a splash of oil. When the pan shimmers, add the chicken, searing for 3–4 minutes per side until each side develops a deep golden-brown crust. You should hear a satisfying sizzle and smell that lemon-garlic pop. If you crowd the pan, you’ll steam instead of brown — do it in batches if needed.

Step 3:

Scatter the halved Kalamata olives and a few spoonfuls of the leftover marinade around the chicken. Transfer the skillet to the oven and roast for 12–15 minutes until the chicken reaches an internal temperature of 165°F and juices run clear. The oven will finish cooking the inside while the pan keeps the edges crisp and slightly charred. If you like a buttery finish, dot the chicken with 1 tbsp butter right after it comes out — it melts into a glossy, delicious coating.

Step 4:

While the chicken roasts, make the cucumber salad. Toss the thinly sliced cucumbers, red onion, and dill with 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp lemon juice, and 1/2 tsp sugar. Season to taste with salt and pepper. The salad stays crisp because you keep the dressing light and acidic — if it sits too long, drain any excess liquid and toss again before serving.

Step 5:

Rest the chicken 5 minutes after it comes out of the oven (this keeps it juicy). Sprinkle the chicken with crumbled feta and a few extra torn herbs if you have them. Plate with a generous scoop of the cool cucumber salad on the side. Watch the colors pop — golden chicken, purple onion, bright green herbs, and white feta — and smile. Serve immediately.

Pro Tips

• For juiciest results, use chicken thighs. They handle high heat and stay forgiving. If you use breasts, pound to even thickness for even cooking.
• Pat chicken dry before searing to get a crisp, golden crust. Moisture fights browning.
• If short on time, marinate while your oven preheats — even 20 minutes adds a lot of flavor.
• Make the cucumber salad up to 2 hours ahead and keep it chilled; toss again just before serving to refresh the crunch.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken with firm tofu (press and marinate) for a vegetarian option — expect a firmer texture and slightly less juiciness.
• Replace feta with vegan feta or omit for a dairy-free version; add a splash more lemon to boost brightness.
• Use avocado oil instead of olive oil for a neutral flavor; olive oil adds fruitiness that pairs with the lemon.
• Gluten-free? You’re already there — this recipe contains no gluten.

Variations & Tips

• Spicy kick: add 1/2 tsp crushed red pepper flakes to the marinade.
• Herb-forward: double the fresh dill and add chopped parsley for extra green flavor.
• Kid-friendly: swap Kalamata olives for chopped roasted red peppers to avoid briny bites.
• Sheet-pan version: roast chicken and vegetables (cherry tomatoes, red onion, zucchini) at 425°F for 20–25 minutes for a hands-off meal.
• Greek bowl twist: slice the chicken and serve over warm couscous or rice with cucumber salad, tzatziki, and pita on the side.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken and make the cucumber salad up to 24 hours ahead (keep dressing separate if you want extra crispness). Reheat chicken in a 350°F oven for 10–12 minutes or until warmed through, then add fresh feta and herbs.

Can I double the recipe?

Sure thing. If using the oven, spread chicken in two pans or use a larger rimmed sheet to avoid overcrowding. You may need an extra 5–8 minutes of cook time if pieces crowd each other.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll know the chicken is done when an instant-read thermometer reads 165°F and the juices run clear. Look for golden edges and a firm but slightly springy center.

What if I don’t have ingredient X?

No Kalamatas? Use green olives or capers for briny notes. No fresh dill? use 1 tbsp dried or swap in parsley or mint for a different bright finish.

How I Like to Serve It

I love this on a casual weeknight with warm pita and tzatziki, or on a sunny patio with a chilled white wine for company. For a picnic, slice the chicken and pack the salad separately so it stays crisp. It also shines at potlucks — everyone swoons over the feta-and-olive combo. In summer, serve it with grilled corn; in cooler months, pair with roasted baby potatoes.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the edges crisp.
• Safe cooking temp for chicken: 165°F. Rest for 5 minutes before slicing to retain juices.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this bright, juicy Greek chicken and crisp cucumber salad. It’s easy, colorful, and exactly the kind of food that makes home feel like a small celebration.