Name: Mediterranean Chicken with Yogurt Dill Sauce
Ingredients: For the chicken: 8 boneless skinless chicken thighs 8 garlic cloves, minced 1/2 tsp paprika 1/2 tsp allspice 1/2 tsp ground nutmeg 1/4 tsp ground cardamom 1 medium size red onion, sliced 1 lemon, juiced 5 Tbsp olive oil, divided Salt and Pepper, to taste For the Sauce: 1 cup greek yogurt 3/4 cup chopped fresh dill (no stems) 1 clove garlic, minced 1 Tbsp olive oil 1/2 lemon, juiced

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I love the flavors in this recipe if it sits in the fridge for a day or two. I’ve even frozen the chicken, with the onions and spices, then thawed it in the fridge to grill the next day and it worked perfectly! Either way, this is a definite make ahead meal. Mix up the sauce ahead of time too and all that’s left is to grill the meat at dinnertime. I love to serve this recipe with my Loaded Hummus and pita or my Mediterranean Pepper and Olive Salad. Or both!

Mediterranean Chicken with Yogurt Dill Sauce

Author: Sarah

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Ingredients

For the chicken:

8 boneless skinless chicken thighs

8 garlic cloves, minced

1/2 tsp paprika

1/2 tsp allspice

1/2 tsp ground nutmeg

1/4 tsp ground cardamom

1 medium size red onion, sliced

1 lemon, juiced

5 Tbsp olive oil, divided

Salt and Pepper, to taste

For the Sauce:

1 cup greek yogurt

3/4 cup chopped fresh dill (no stems)

1 clove garlic, minced

1 Tbsp olive oil

1/2 lemon, juiced

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Instructions

For the chicken

In a small bowl, whisk together 2 Tbsp olive oil and the juice of 1 lemon. Spread the sliced red onions in the bottom of a large baking dish. Pour the lemon juice/olive oil mixture over the red onions and toss to combine. In another small bowl, combine 3 Tbsp olive oil with the paprika, allspice, nutmeg, and cardamom. Stir in the minced garlic and salt and pepper to taste. Rub the chicken thighs with the spice mixture and place on top of the onions. Cover and refrigerate 1-2 days, until ready to serve (not longer than 2 days for food safety reasons).

When ready to cook, heat a grill to medium high heat. Place the chicken thighs on the grill and close the lid. Cook for 5-7 minutes. Flip the chicken over, close the lid again, and cook for 5-7 more minutes, until the chicken reaches 165 degrees. Optional: Place the onion slices on a grill pan and grill with the chicken.

For the Sauce:

Combine all ingredients for the sauce in a small bowl and mix well. Cover and refrigerate until ready to use. This will last fine in the fridge up to 2 days, though you will need to drain off excess liquid that forms on top and give it a good stir.