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
