Mediterranean Grilled Chicken with Dill Greek Yogurt Sauce gluten free

Mediterranean Grilled Chicken with Dill Greek Yogurt Sauce gluten free

Ingredients

  • For the Dill Greek Yogurt Sauce:
  • 1 garlic clove, minced
  • 1 cup chopped fresh dill, stems removed
  • 1¼ cup Greek yogurt
  • 1 tbsp olive oil
  • Juice of ½ lemon or lime
  • Pinch cayenne pepper, optional
  • Salt, if needed
  • Mix all together
  • 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 for at least one hour or until ready to use.
  2. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  3. Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp 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!