4.9 from 214 votes
Mediterranean Grilled Chicken Thighs
Mediterranean Grilled Chicken Thighs are boneless, skinless pieces marinated with garlic and an aromatic spice blend including paprika, allspice, nutmeg, and cardamom, then grilled and served with a fresh dill Greek yogurt sauce. Red onions and lemon juice in the marinade add acidity and sweetness, making the chicken juicy and flavorful. The yogurt sauce provides a cooling, herbaceous finish.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
8
Calories:
2711 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
For the Dill Greek Yogurt Sauce:
- 1 garlic minced, clove
- 1 cup dill stems removed, chopped, fresh
- 1 1/4 cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 1/2 lemon juiced, or lime
- Pinch cayenne pepper optional
- kosher salt if needed
For the Grilled Chicken:
- 10 garlic minced, cloves
- 1/2 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp green cardamom ground
- salt
- black pepper
- 5 tbsp extra virgin olive oil divided
- 8 chicken thigh boneless, skinless
- 1 red onion halved and thinly sliced
- 2 lemon juiced
Instructions
- 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.
- Make the seasoning and season the chicken. 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.
- Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
- Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
- Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
- Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
- Serve with a side of the dill Greek yogurt dip you prepared earlier! And check out my side and salad suggestions!)
Cup of Yum
Notes
- Marinate chicken thighs in the fridge for 2 to 4 hours for best flavor development; overnight marinating is possible if lemon juice is added only 1 to 2 hours before cooking.
- The dill Greek yogurt sauce can be made a day ahead and stored tightly covered in the refrigerator; stir well before serving.
- Boneless skinless chicken breasts can substitute thighs, but remove breasts from heat at 155°F internal temperature and let rest to prevent drying.
- Use good quality extra virgin olive oil and fresh dill for optimal sauce flavor.
Nutrition Information
Calories
271.1kcal
(14%)
Carbohydrates
7.4g
(2%)
Protein
26g
(52%)
Fat
15.5g
(24%)
Saturated Fat
2.7g
(14%)
Monounsaturated Fat
9.3g
(47%)
Trans Fat
0.02g
(1%)
Cholesterol
108.9mg
(36%)
Sodium
263mg
(11%)
Potassium
447.8mg
(10%)
Fiber
1.4g
(6%)
Vitamin A
552.9IU
(11%)
Vitamin C
22.9mg
(25%)
Calcium
77.9mg
(8%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 2711
% Daily Value*
| Calories | 271.1kcal | 14% |
| Carbohydrates | 7.4g | 2% |
| Protein | 26g | 52% |
| Fat | 15.5g | 24% |
| Saturated Fat | 2.7g | 14% |
| Monounsaturated Fat | 9.3g | 47% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108.9mg | 36% |
| Sodium | 263mg | 11% |
| Potassium | 447.8mg | 10% |
| Fiber | 1.4g | 6% |
| Vitamin A | 552.9IU | 11% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 77.9mg | 8% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.