MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE #summerdinner #glutenfree

The ideal flame broiled chicken formula, arranged Mediterranean-style! The mystery is in the marinade with loads of incredible Mediterranean flavors. Furthermore, the dill Greek yogurt sauce is an absolute necessity attempt. I like to serve this barbecued chicken with a couple of Mediterranean sides and servings of mixed greens; bunches of thoughts beneath.

I'm letting you know, this is summer meals at their best! Furthermore, fortunately, so natural to draw off!

There are numerous simple flavorful Greek yogurt applications that I appreciate, this dill Greek yogurt sauce is absolutely one of them. Two fixing stars: dill and garlic! In the event that you are garlic-bashful or garlic-accommodating, you can unquestionably alter the measure of garlic just as you would prefer.

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INGREDIENTS
FOR THE DILL GREEK YOGURT SAUCE:

• 1 garlic clove, minced
• 1 cup chopped fresh dill, stems removed
• 1 1/4 cup Greek yogurt
• 1 tbsp olive oil
• Juice of 1/2 lemon or lime
• Pinch cayenne pepper, optional
• Salt, if needed

FOR THE GRILLED CHICKEN:

• 10 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp allspice
• 1/2 tsp ground nutmeg
• 1/4 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

INSTRUCTIONS

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.
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 dish 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!
6. To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.

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