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Mediterranean Grilled Chicken with Dill Yogurt Sauce

Prep Time2 hrs
Cook Time15 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4


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


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.