Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce
$0.00 Cooking Fee
Serving Size: 1 chicken thigh and 1 tablespoon sauce
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Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
- Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
- Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
- Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
- Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
- Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
- Serve with a side of the dill Greek yogurt dip you prepared earlier!
Cook Times
Ingredients
Ingredients
For The Dill Greek Yogurt Sauce:
- 1 clove garlic minced
- 1 cup fresh dill stems removed, chopped
- 1 ¼ cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- ½ lemon juiced
- 1 pinch cayenne pepper optional
- Kosher salt if needed
For The Grilled Chicken:
- 10 clove garlic minced
- ½ teaspoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 Kosher salt more or less to taste, or dietary preference
- 1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
- 5 tablespoon extra virgin olive oil divided
- 10 boneless skinless chicken thighs
- 1 red onion halved and thinly sliced
- 2 lemon juiced
Cooking Tools Required
Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Sharp KnivesReheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.
Nutrition
Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg
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