Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

Serving Size: 10

The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce

Recipe by: Suzy Karadsheh

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 25

Recipe Serving Size10

Cooking Tools Required

Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Sharp Knives

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

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!

Reheating 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