Cucumber Yogurt Chicken Thighs – Cool, Creamy, and Comforting
Chicken thighs meet cool cucumber and tangy yogurt in a dish that’s simple, fresh, and full of flavor. It’s the kind of recipe you can make on a weeknight but still feel proud to serve to guests. The yogurt keeps the chicken juicy, while cucumbers bring a crisp bite that balances the richness.
A few spices and herbs turn it into something memorable without a lot of effort. If you like dishes that taste bright, comforting, and effortless, this one’s for you.
Ingredients
Method
- Prep the cucumber yogurt. Grate the cucumber on the large holes of a box grater. Sprinkle with a pinch of salt and let it sit for 5 minutes. Squeeze out excess liquid with your hands or a clean towel. In a bowl, combine the cucumber with yogurt, half the garlic, half the lemon juice, a pinch of salt, and half the herbs. Stir and set aside in the fridge.
- Make the marinade. In a separate bowl, whisk yogurt, olive oil, remaining garlic, lemon zest, remaining lemon juice, cumin, coriander, paprika, red pepper flakes if using, 1 teaspoon salt, and black pepper.
- Marinate the chicken. Pat the chicken thighs dry. Add them to the marinade and coat well. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Overnight is great if you have time.
- Preheat and prep. Heat your oven to 425°F (220°C). If you want extra-crisp skin, set a wire rack inside a rimmed baking sheet and place the chicken on the rack. Otherwise, use a lightly oiled sheet pan.
- Shake off excess. Lift each thigh from the marinade, letting extra drip off. Too much yogurt can burn. Arrange thighs skin-side up on the pan. Lightly season the tops with a pinch of salt and pepper.
- Roast to juicy perfection. Roast for 30–40 minutes, depending on size, until the skin is golden and crisp and the internal temperature reaches 175°F (80°C). For deeper color, broil for 1–2 minutes at the end. Rest the chicken for 5 minutes.
- Finish the sauce. Stir the chilled cucumber yogurt. Add remaining herbs and adjust salt, pepper, and lemon to taste. For extra richness, drizzle in a teaspoon of olive oil.
- Serve. Spoon cucumber yogurt onto plates, top with chicken, and add any pan juices. Garnish with more herbs and lemon wedges. Serve with warm flatbread, rice, or a simple salad.
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This recipe combines a few familiar ingredients in a way that feels new. The yogurt acts as both marinade and sauce, tenderizing the chicken while adding creaminess.
Fresh cucumber gives a cool contrast, so each bite feels light and satisfying. It’s flexible, too—great hot off the pan, or at room temperature with a salad. Best of all, it uses pantry-friendly spices and takes minimal prep time.
What You’ll Need
- Chicken thighs: 6 bone-in, skin-on thighs (about 2 pounds).
Boneless works too; adjust cook time.
- Plain yogurt: 1 cup, preferably whole milk for richness.
- Cucumber: 1 large English cucumber, grated or finely chopped.
- Garlic: 3 cloves, minced.
- Lemon: Zest and juice of 1 lemon.
- Olive oil: 2 tablespoons.
- Fresh herbs: 2 tablespoons chopped dill or mint (or a mix).
- Ground cumin: 1 teaspoon.
- Ground coriander: 1 teaspoon.
- Paprika: 1 teaspoon (sweet or smoked).
- Red pepper flakes: 1/2 teaspoon, optional for heat.
- Salt and black pepper: About 1 1/2 teaspoons salt, 1/2 teaspoon pepper, divided.
- Optional extras: A pinch of turmeric, chopped scallions, or a drizzle of honey for balance.
Step-by-Step Instructions
- Prep the cucumber yogurt. Grate the cucumber on the large holes of a box grater. Sprinkle with a pinch of salt and let it sit for 5 minutes. Squeeze out excess liquid with your hands or a clean towel.
In a bowl, combine the cucumber with yogurt, half the garlic, half the lemon juice, a pinch of salt, and half the herbs. Stir and set aside in the fridge.
- Make the marinade. In a separate bowl, whisk yogurt, olive oil, remaining garlic, lemon zest, remaining lemon juice, cumin, coriander, paprika, red pepper flakes if using, 1 teaspoon salt, and black pepper.
- Marinate the chicken. Pat the chicken thighs dry. Add them to the marinade and coat well.
Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. Overnight is great if you have time.
- Preheat and prep. Heat your oven to 425°F (220°C). If you want extra-crisp skin, set a wire rack inside a rimmed baking sheet and place the chicken on the rack. Otherwise, use a lightly oiled sheet pan.
- Shake off excess. Lift each thigh from the marinade, letting extra drip off.
Too much yogurt can burn. Arrange thighs skin-side up on the pan. Lightly season the tops with a pinch of salt and pepper.
- Roast to juicy perfection. Roast for 30–40 minutes, depending on size, until the skin is golden and crisp and the internal temperature reaches 175°F (80°C).
For deeper color, broil for 1–2 minutes at the end. Rest the chicken for 5 minutes.
- Finish the sauce. Stir the chilled cucumber yogurt. Add remaining herbs and adjust salt, pepper, and lemon to taste.
For extra richness, drizzle in a teaspoon of olive oil.
- Serve. Spoon cucumber yogurt onto plates, top with chicken, and add any pan juices. Garnish with more herbs and lemon wedges. Serve with warm flatbread, rice, or a simple salad.
Keeping It Fresh
Leftover cucumber yogurt is best within 2 days.
Keep it covered and chilled; stir before serving. The chicken keeps well for up to 4 days in the fridge. Reheat gently in a 300°F (150°C) oven until warmed through, or enjoy cold sliced over greens.
If the sauce loosens with time, add a spoon of yogurt to thicken.
Benefits of This Recipe
- Balanced flavor: Tangy yogurt, bright lemon, cooling cucumber, and warm spices create a rounded, satisfying taste.
- Lower effort, big payoff: Most of the work is marinating and roasting. The sauce comes together fast.
- Juicy results: Yogurt gently tenderizes the chicken and helps keep it moist.
- Flexible: Works with boneless thighs, breasts, or drumsticks. Easy to scale up for a crowd.
- Nutrient-friendly: Protein-rich with a lighter, probiotic-rich sauce if you use live-culture yogurt.
Common Mistakes to Avoid
- Skipping the squeeze on cucumber: Too much water dilutes the sauce.
Always wring it out.
- Overloading marinade on the chicken: Thick globs can scorch. Let excess drip off before roasting.
- Under-seasoning: Yogurt mutes flavors. Taste the sauce and season confidently.
- Not drying the chicken first: Patting dry helps the skin crisp and the marinade stick.
- Cooking too low: A hot oven is key for color and crispness.
Aim for 425°F (220°C).
Variations You Can Try
- Grilled version: Marinate as directed, then grill over medium heat, skin-side down first, until charred and cooked through. Rest, then serve with the cucumber yogurt.
- Spice switch: Swap cumin and coriander for za’atar, ras el hanout, or garam masala. Keep lemon and herbs for brightness.
- Herb swap: Try cilantro and mint together, or all dill for a classic cool profile.
- Crunchy topping: Toasted pine nuts, pistachios, or sesame seeds add texture and a nutty finish.
- Veg-boost: Add thinly sliced red onion and cherry tomatoes to the pan halfway through roasting for a built-in side.
- Lighter cut: Use chicken breasts.
Pound to even thickness, marinate for 30–60 minutes, and roast at 425°F for 18–22 minutes or grill.
- Spicy kick: Add harissa to the marinade, or stir a spoon into the sauce for a smoky heat.
Can I Use Greek Yogurt?
Yes. Greek yogurt makes a thicker marinade and sauce. If it’s very thick, loosen the marinade with a tablespoon or two of water or olive oil so it coats evenly.
Do I Need to Peel the Cucumber?
No.
English cucumbers have thin skin that works well grated or chopped. If using a waxed cucumber, peel it first and scoop out large seeds.
Can I Make This Ahead?
You can marinate the chicken up to 24 hours ahead. The cucumber yogurt sauce can be made the day before; just stir and adjust seasoning before serving.
What Sides Go Best With It?
Soft flatbreads, basmati rice, couscous, or roasted potatoes are all great.
For something fresh, serve with a chopped salad of tomatoes, cucumbers, red onion, and herbs.
How Do I Know the Chicken Is Done?
Use an instant-read thermometer. Aim for 175°F (80°C) in the thickest part for thighs. The juices should run clear and the skin should be nicely browned.
Can I Make It Dairy-Free?
For a similar effect, use a plain, unsweetened dairy-free yogurt made from coconut or almond.
Taste and adjust lemon and salt, as some alternatives are milder.
Wrapping Up
Cucumber Yogurt Chicken Thighs deliver big flavor with minimal fuss. The yogurt keeps the chicken tender, the cucumbers keep it fresh, and the spices give it warmth. It’s a reliable go-to for busy nights and relaxed weekends alike.
Keep this one in your rotation—you’ll use it often and never get bored.
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