Something about spring time, chicken on the grill, some fresh herbs, and a creamy dipping sauce just seem to be the perfect combination. Another perfect combination? Marinating the chicken overnight, so the refrigerator does all the work for you. The smell of dill will practically take over your kitchen and your stomach will thank you for serving up such a delicious meal. A glass of crisp white wine would really just enhance this meal, if I do say so myself. I recently made this for a light dinner, but you could easily add a side or two and create an entire coursed meal if you would like.
Mediterranean Chicken with Dill Yogurt Sauce
- 8 boneless chicken breasts and/or thighs
- 10 garlic cloves, minced
- 1/2 tsp. paprika
- 1/2 tsp. nutmeg
- salt and pepper
- 1/4 cup olive oil
- 1 red onion, sliced
- 1 lemon, juiced
Dill Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 garlic clove, chopped
- 1 cup fresh dill, stems removed
- 1 tbsp. olive oil
- juice of 1/2 lime
- pinch of cayenne pepper
- pinch of salt
To make the dill yogurt sauce, add all of the ingredients to a food processor and puree until smooth. Add more salt as needed. Place into a bowl in the fridge to chill until it is ready to serve.
To make the chicken marinade, whisk together the garlic, paprika, nutmeg, salt, pepper, olive oil, and lemon juice. Add the onions to a large dish, then place the chicken on top. Pour the marinade over the chicken, cover and chill for at least two hours, or up to 8 hours.
Grill the chicken over medium-high heat on the grill until cooked through, about 5-6 minutes on each side. You can also grill the onions as well if you like. Serve hot with the dill sauce.