I love making these Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce when I want bold, vibrant flavors with minimal effort. The chicken turns out juicy and smoky from the grill, while the creamy dill yogurt sauce adds a cool, refreshing finish that ties everything together beautifully.
Why You’ll Love This Recipe
I love how flavorful and tender chicken thighs become after marinating. They stay juicy on the grill and develop a delicious char on the outside.
I also appreciate how the dill yogurt sauce balances the warm spices with a creamy, tangy contrast. It makes every bite feel fresh and satisfying.
I find this recipe perfect for summer grilling, meal prep, or serving at gatherings because it’s simple yet impressive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
For the dill yogurt sauce:
1 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 small clove garlic, finely minced
Salt to taste
Black pepper to taste
Directions
I start by combining olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper in a large bowl. I add the chicken thighs and toss until fully coated. I cover and refrigerate for at least 1 hour, though I prefer marinating for 4–6 hours for deeper flavor.
While the chicken marinates, I prepare the dill yogurt sauce by mixing Greek yogurt, fresh dill, lemon juice, garlic, salt, and pepper in a small bowl. I refrigerate the sauce until ready to serve so the flavors can blend.
When I’m ready to cook, I preheat the grill to medium-high heat. I lightly oil the grates to prevent sticking.
I place the chicken thighs on the grill and cook for about 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F (74°C).
I remove the chicken from the grill and let it rest for a few minutes before serving. I spoon the dill yogurt sauce over the top or serve it on the side.
Servings and timing
I usually get about 4 to 6 servings from this recipe.
Prep time: 15 minutes
Marinating time: 1–6 hours
Cook time: 12–15 minutes
Total time: About 1 hour 30 minutes (including minimum marinating time)
Variations
I sometimes add a pinch of red pepper flakes to the marinade when I want a little heat. For extra brightness, I include lemon zest in both the marinade and the sauce.
I also enjoy serving the chicken in warm pita bread with sliced cucumbers and tomatoes for a wrap-style meal.
If I don’t have a grill, I cook the chicken in a grill pan or roast it in the oven at 425°F (220°C) for about 20–25 minutes.
storage/reheating
I store leftover chicken in an airtight container in the refrigerator for up to 4 days. I keep the dill yogurt sauce in a separate container.
When reheating, I warm the chicken gently in the oven at 350°F (175°C) or in a skillet over medium heat until heated through. I avoid overheating to keep it juicy.
I can freeze the cooked chicken for up to 2 months, though I do not freeze the yogurt sauce because its texture can change after thawing.
FAQs
Can I use bone-in chicken thighs?
Yes, I can use bone-in thighs. I just adjust the cooking time slightly, as they may take a few extra minutes to cook through.
How long should I marinate the chicken?
I recommend at least 1 hour, but I find that 4–6 hours gives the best flavor.
Can I make the yogurt sauce ahead of time?
Yes, I often prepare it a day in advance and store it in the refrigerator until ready to use.
What can I serve with this dish?
I love serving it with rice, grilled vegetables, or a fresh Mediterranean-style salad.
How do I prevent the chicken from sticking to the grill?
I preheat the grill properly and lightly oil the grates before adding the chicken. I also avoid flipping it too early so it can develop a proper sear.
Conclusion
I love how these Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce combine smoky, savory flavors with a cool and creamy finish. The marinade keeps the chicken tender and flavorful, while the sauce adds the perfect refreshing touch. Whenever I want a vibrant and satisfying grilled meal, this recipe is one I happily turn to.
Print
Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
Juicy Mediterranean-style grilled chicken thighs marinated with warm spices and lemon, served with a cool and creamy dill yogurt sauce for a bold yet refreshing meal.
Ingredients
- For the chicken:
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the dill yogurt sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 small clove garlic, finely minced
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper.
- Add chicken thighs and toss until fully coated. Cover and refrigerate for at least 1 hour (preferably 4–6 hours).
- In a small bowl, mix Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Refrigerate until ready to serve.
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill chicken for 5–7 minutes per side until nicely charred and internal temperature reaches 165°F (74°C).
- Remove from grill and let rest for a few minutes.
- Serve with dill yogurt sauce spooned over the top or on the side.
Notes
- Add red pepper flakes or lemon zest for extra flavor.
- Bone-in chicken thighs can be used; adjust cooking time as needed.
- If no grill is available, roast at 425°F (220°C) for 20–25 minutes.
- Store chicken and sauce separately in the refrigerator for up to 4 days.
- Freeze cooked chicken for up to 2 months; do not freeze yogurt sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 155 mg
