Serves: 8
Ingredients:
1 garlic clove, minced
1 cup chopped fresh dill, stems removed
1-1/4 cup Greek yogurt ~ I use Fage’s brand
1 tablespoon Greek Olive Oil
Juice of ½ lemon
Pinch cayenne pepper, optional
Sea salt to taste
For the Grilled Chicken:
10 garlic cloves, minced
½ teaspoon paprika
½ teaspoon allspice
½ teaspoon ground nutmeg
¼ teaspoon ground green cardamom
Salt and pepper
5 tablespoons olive oil, divided
8 boneless, skinless chicken thighs
1 medium size red onion, sliced
Juice of 2 lemons
Directions:
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 the Chicken:In a small bowl, mix together the minced garlic, spices and 3 tablespoons olive oil. Pat the chicken thighs dry and
rub each with the garlic-spice mixture.
Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tablespoons olive oil. Cover and
refrigerate 2-4 hours or overnight.
When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover and grill for 5-6 minutes, then turn the chicken over and
grill for another 5-6 minutes, covered.
Serve with a side of the dill Greek yogurt sauce.
Need A Caterer For Your Event?
Rania's Catering Celebrates Over 35 Years In Pittsburgh
412-531-2222