Description
Mediterranean Grilled Chicken Thighs are juicy, smoky, and packed with bold garlic, lemon, and warm spice flavor. Served with a creamy dill Greek yogurt sauce, this easy grilled chicken recipe is perfect for weeknight dinners, backyard cookouts, or healthy meal prep. Simple ingredients, big Mediterranean flavor, and always a crowd-pleaser.
Ingredients
Scale
For the Dill Greek Yogurt Sauce
- 1 garlic clove, minced
- 1 cup fresh dill, stems removed and chopped
- 1 1/4 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- Juice of 1/2 lemon or lime
- Pinch cayenne pepper (optional)
- Kosher salt, to taste
For the Grilled Chicken
- 10 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground green cardamom
- Salt and black pepper, to taste
- 5 tablespoons extra virgin olive oil, divided
- 8 boneless skinless chicken thighs
- 1 red onion, halved and thinly sliced
- Juice of 2 lemons
Instructions
- Make the dill yogurt sauce:
In a food processor, combine garlic, fresh dill, Greek yogurt, olive oil, lemon juice, and cayenne. Blend until smooth and creamy. Taste and add salt if needed. Transfer to a bowl, cover, and refrigerate. - Prepare the seasoning:
In a small bowl, mix minced garlic, paprika, allspice, nutmeg, cardamom, salt, pepper, and 3 tablespoons olive oil. - Season the chicken:
Pat chicken thighs dry. Rub each thigh thoroughly with the garlic-spice mixture. - Make the marinade:
In a large dish, combine sliced red onion, lemon juice, and remaining 2 tablespoons olive oil. Place chicken over onions and toss to coat. - Marinate:
Cover and refrigerate for 2–4 hours if possible. If short on time, marinate while the grill heats. - Grill the chicken:
Heat grill to medium-high. Grill chicken covered for 5 minutes. Flip and grill another 3–5 minutes, until internal temperature reaches 165°F. - Rest and serve:
Let chicken rest for 5 minutes. Serve with dill Greek yogurt sauce on the side or drizzled over top.
Notes
- Chicken thighs stay juicier than breasts and are ideal for grilling.
- If grilling causes flare-ups, move chicken to indirect heat briefly.
- Sauce can be made 1–2 days ahead for deeper flavor.
- Store leftovers in the refrigerator up to 4 days.
- Chicken is fully cooked when it reaches 165°F internally.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 165 mg