Chicken with Red Grapes & Cucumber Yogurt


Total Time: 50 hr

Prep Time: 15 mins

Cook Time: 30-35 mins

Yield: 3-4 servings

Equipment: Baking Dish, Casserole


  • 2-1/2 – 3 lbs Chicken Thighs*
  • 1 Red Onion, cut into ½ “ wedges
  • Salt & Black Pepper
  • 2 TBS minced thyme leaves
  • 2-1.2 TBS Olive Oil
  • 1/4 cup Vinegar**
  • 3-4 TBS granulated sugar
  • 2 Cups thinly sliced cucumbers
  • 2 cups red grapes, cut in half
  • 1 cup yogurt


  1. Generously salt and pepper the Chicken thighs.  On a rimmed baking sheet combine the Chicken, olive oil,  onions, grapes and thyme. 
  2. Bake at 425 degrees for 30-35 minutes.
  3. While the chicken is roasting place the cucumber slices in a bowl and toss with oil and vinegar. Stir in yogurt with a pinch of salt and black pepper to taste.  Refrigerate until ready to serve.
  4. Place the Chicken, grapes and onions on a serving platter with the yogurt on the side.








Note from Tara – I prefer the chicken thighs with bone in but do remove the skin.    **Any vinegar will work but Champagne vinegar is really good in this.


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