Mediterranean Grilled Chicken with Dill Yogurt Sauce
Servings: 4
Ingredients
For the sauce:
- 1 garlic clove minced
- 1/3 cup fresh dill chopped
- 1 cup greek yogurt
- 1 tbsp olive oil
- juice of 1/2 lemon
- water to taste
For the grilled chicken:
- 7 garlic cloves microplaned or minced if you don't have a microplane
- 1 tsp paprika
- 1 tsp all spice
- 1/2 tsp rosemary
- 1/2 tsp oregano
- 1/4 tsp cardamom
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp olive oil
- 8 chicken thighs boneless skinless
- juice of 1 lemon
Instructions
Make the sauce:
- First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, and lemon juice in a bowl and stir until all the ingredients are well blended and a smooth sauce develops. To make it less thick add water slowly. You want to find a texture in the sauce where it is a bit runny and not too thick. Thick of a consistency that will drizzle over the chicken nicely. Cover and refrigerate.
Make the chicken:
- In a small bowl, mix together the minced garlic, lemon juice, spices and olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
- Place the spiced chicken on a plate and cover and refrigerate for 2-4 hours or overnight.
- When ready, heat a gas grill or cast iron skillet to medium-high. Place the chicken on grill or in pan. Cook for 5-6 minutes on one side, then turn the chicken over and cover for another 5-6 minutes.
- Serve with a side of the dill yogurt sauce that you prepared earlier.