Mediterranean Grilled Chicken and Dill Greek Yogurt Sauce

Number of servings: 8

Ingredients

For the Dill Greek Yogurt Sauce:

• 1 garlic clove, minced
• 1 cup chopped fresh dill, stems removed
• 1 ¼ cup Greek yogurt
• 1 tbsp olive oil
• Juice of ½ lemon or lime
• Pinch cayenne pepper, optional
• Salt, if needed
  
  

For the Grilled Chicken:

• 10 garlic cloves, minced
• ½ tsp paprika
• ½ tsp allspice
• ½ tsp ground nutmeg
• ¼ tsp ground green cardamom
• Salt and pepper
• 5 tbsp olive oil, divided
• 8 boneless, skinless chicken thighs
• 1 medium-size red onion, sliced
• Juice of 1-2 lemons

Directions

1. First, 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.
2. Mix the minced garlic, spices, and 3 tablespoons of olive oil in a small bowl. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
3. Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tablespoons of olive oil. Cover and refrigerate for 2-4 hours or overnight.
4. When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
5. Serve with a side of the dill Greek yogurt dip you prepared earlier.

*Recipe and photo courtesy of The Mediterranean Dish