Feta Stuffed Chicken Thighs 🐔
My favorite cut of meat, I’ve said it over and over again, is chicken thighs. Why? Because not only do you get the juicy, moist, dark meat, you also get the crispy skin, and guess what? It is 100% foolproof. It is going to come out delicious. So, I’ve made other stuffed chicken thighs recipes that you love, like my Mediterranean Stuffed Chicken Thighs and my Cajun Stuffed Chicken Thighs, but today, we’re doing something a little different. We’re doing Feta Stuffed Chicken Thighs. So simple, very few ingredients, but fresh, and the absolute perfect, easy weeknight dinner that the whole family is going to love. Are you ready? Let’s make it.
For mincing garlic, I found this amazing product that I love using on all my recipes. This is the Minced Garlic and Red Chili Pepper. So delicious I left a link for my peeps to try it.
Since we’ve finished stuffing our chicken breasts, we can now move on to preparing our Greek marinade.
I then topped my chicken breasts with paprika, and into the oven it goes.
🗒 More Delicious Chicken Recipes
🤔 Common Questions
Yes! You can stuff and refrigerate the chicken thighs up to a day in advance. Just cover them tightly and cook when ready.
Use toothpicks or kitchen twine to secure the thighs after stuffing, and avoid overfilling to keep everything neatly inside while cooking.
🎥 Items Featured in the Video
Feta Stuffed Chicken Thighs
Ingredients
Feta Stuffing
- 4 oz feta cheese
- 4 oz whipped cream cheese
- 2 tbsp minced garlic and red chili pepper Divided
- zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 1 tsp Black pepper
- 1 tsp of salt
- 1 tsp of dried oregano
Greek Marinade
- ½ cup olive oil
- juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tbsp minced garlic and red chili pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat oven to 400°F.
- Mix all stuffing ingredients until creamy and combined.
- Carefully lift the skin of each thigh and stuff with 2 tablespoons of the feta mixture.
- Smooth the skin back down.
- Whisk together the Greek marinade and brush it generously over the top of each thigh.
- Place in a greased baking dish or on a sheet pan lined with foil.
- Bake skin-side up for 35–40 minutes or until skin is golden and chicken reaches 165°F inside.
Video
Nutrition
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