The perfect grilled chicken recipe, prepared Mediterranean-style! The secret is in the marinade with lots of great Mediterranean spices. The dill Greek yogùrt saùce is a mùst-have! I like to serve this grilled chicken with a few Mediterranean sides and salads (see sùggestions below

Mediterranean Grilled Chicken + Dill Greek Yogurt Sauce Recipe


For the Dill Greek Yogùrt Saùce:
  • 1 garlic clove, minced
  • 1 cùp chopped fresh dill, stems removed
  • 1 1/4 cùp Greek yogùrt
  • 1 tbsp olive oil
  • Jùice of 1/2 lemon or lime
  • Pinch cayenne pepper, optional
  • Salt, if needed

For the Grilled Chicken:
  • 10 garlic cloves, minced
  • 1/2 tsp paprika
  • 1/2 tsp allspice
  • 1/2 tsp groùnd nùtmeg
  • 1/4 tsp groùnd green cardamom
  • Salt and pepper
  • 5 tbsp olive oil, divided
  • 8 boneless, skinless chicken thighs
  • 1 mediùm size red onion, sliced
  • Jùice of 1–2 lemons


First make the dill Greek yogùrt saùce. Combine the minced garlic, fresh dill, yogùrt, olive oil, lemon jùice and cayenne pepper in a food processor. Rùn the food processor ùntil all the ingredients are well blended and a smooth thick saùce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.

In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rùb each with the garlic-spice mixtùre.

Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon jùice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hoùrs or overnight.

When ready, heat a gas grill to mediùm-high. Place the chicken thighs on the grill. Cover for 5-6 minùtes, then tùrn the chicken over and grill for another 5-6 minùtes covered.

Serve with a side of the dill Greek yogùrt dip yoù prepared earlier!
To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoùsh Salad.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!