Greek Chicken With Cucumber-Feta Salad Recipe (2024)

What is the benefit of “ripping” the cukes into small pieces as opposed to chopping them into same?

baked the chicken on a sheet pan at 400

A little bit more info—is there an optimum time to let the salad sit salted and to marinate the chicken? 10 minutes? 20 minutes or….!

I do a similar meal often. I like to add turmeric to my marinade for both the color and the health benefits and always add an acid too such as lemon, lime and sometimes orange zest. Sometimes I add a little cumin for a warm flavor or even chilli powder for some smokeyness. This is a great base recipe to make your own.

The benefit to smashing the cukes is twofold: first, it introduces different textures to the dish, and it provides more surface area for the yogurt sauce to get into.

Made this as written and it is fabulous (400 degree oven instead of stovetop). Took a leftover piece of chicken and cut it up and added to the leftover cucumber-feta salad for lunch leftovers! This recipe could easily be a cold Greek chicken salad.

I think it is a textural thing. You know - how onions "taste" different when they are slivered as opposed to diced. The cucumbers will kind of incorporate into the yogurt sauce if they are jagged rather than cleanly cut, in my opinion.

See step two. It could have been made clearer. The large bowl has the yogurt marinade for the chicken.

How long do you roast the chicken in a 400 degree oven?

My favorite method for cooking yogurt-marinated chicken is the broiler: on top of a wire rack in a foil-lined sheet pan, 8 minutes per side. Great char and juicy. That worked well here, as did the juice of half a lemon in the salad. I served it all wrapped up in a flour tortilla and look forward to the leftovers. Dill would be nice here, too.

This was delicious. Based on other comments I added juice from 1/2 lemon, 1/2 tsp turmeric and ground cumin to the yogurt for the chicken. We grilled the chicken and served all on a bed of fresh spinach. Will definitely make again!

Smashing cucumbers in a plastic bag does avoid a bit of a mess….

Try with Lemony potatoes they recommend.Consider sheet pan at 400°.Add dill and lemon or red wine vinegar to salad. Consider adding slivered Romaine, or some of the other things mentioned in the intro.

Tearing them increases surface area, and lightly smashing them starts them breaking down. Both are helpful in getting the water out of them during salting.

It seems as if "ripping" things apart instead of cutting is the new fad in cooking. Smashing and ripping the cucumbers does not sound appealing, just bruised and battered.

I absolutely love this. We make it all the time. My kids LOVE it.

This was easy, quick and delicious! I used regular plain nonfat yogurt for the marinade because I already had some, used store bought tzatziki instead of Greek yogurt for the salad part as an easy flavor booster, and grilled the chicken. Served the salad over arugula and ate it all together. Would definitely make again, and again!

Use half the salt in this recipe. It is very very salty if you follow the salt recommendation.

I use Boarshead tzatziki sauce instead of Greek yogurt for the chicken marinade and the salad when I didn’t have enough for the chicken marinade I supplemented with just the Greek yogurt as well. It was very good. I did not add garlic because it was already garlic in the Taziki.

Easy and very good. Made it with only about a 1/4C of kalamatas.

Oh wow, Ali Slagle's Greek Chicken with Cucumber Feta Salad recipe is a home run for any Greek cuisine enthusiast! Let's talk about the chicken thighs. Coating them in a herby, garlicky yogurt is a game changer – it ensures the chicken stays super tender inside while getting that perfect crusty brown outside. It's like bringing the best of chicken souvlaki right to your kitchen, minus the hassle.

This is one our favorite dishes. The cucumber and tomato side I could eat as a meal. My husband likes to bake this, I prefer it on the grill. We do tend to burn things when they're marinated and cooked on the stove top so we have not done that.

I did this exactly as written with only “meh” results. Had half the chicken left and did it the next day with these changes: Cut the chicken into smaller pieces so that more surface would be able to marinate. Left overnight in the fridge in the yogurt to really absorb flavor. Salted chicken in the pan while frying. The chicken came out more tender and flavorful this way. My final tweaks: Added thinly sliced red onion to the salad mixture and a fresh squeeze of lemon to the chicken before serving

This was delicious and fulfilling, without the need for carbs. I added a simple green salad on the side.

Made the chicken as is and was perfect! It was delicious! The only change I made was I used my favorite Tzaziki for the salad and added the feta to that. My guests even asked to take the recipe home.Will make again for sure.

This definitely takes longer than 30 minutes - cooking the chicken alone took about 28 minutes!

Excellent! Added juice from a whole lemon, mint, and oregano to the yogurt. I opted for 2 cups of nonfat over 1.5 cups full fat and it worked well. No need to scrape the excess yogurt off chicken before it hits the pan. The salt level of the salad paired with the chicken is absolutely sublime. Definitely adding this to my regular rotation of dinner recipes!

Squeezed a bit of fresh lemon over the top of the skin when it was almost done cooking and it was a perfect finish.

Cooked this and it was delicious. Followed some of the comments by adding tumeric and cumin to the chicken marinate. Also added eggs to the salad for additional protein. One small thing I might add is more salt to the marinate. Other than that, will definitely make this again as we are on a low carb diet.

The recipe calls for a 1/2 cup of Kalamata olives pitted and sliced in half. Yet olives are not mentioned in any step. What do we do with them?