Mediterranean Chicken Recipe (Grilled Chicken Recipe!)

Ingredients

• 8 pieces Chicken Thighs (Bone‑in, skin‑on, about 2 lb total)
• 2 Lemon (Juiced; zest optional for sauce)
• 1 large Onion (Thinly sliced for grill or garnish)
• 10 Garlic Cloves (Minced for the chicken rub)
• 1 Garlic Clove (Minced for the yogurt sauce)
• 0.5 tsp All‑Spice
• 0.5 tsp Sweet Paprika
• 0.25 tsp Ground Cardamom
• 0.25 tsp Ground Nutmeg
• 1 tsp Kosher Salt (Plus pinch for sauce)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 tbsp Extra Virgin Olive Oil (Divided between rub and sauce)
• 0.25 cup Fresh Dill (Fronds only, finely chopped)
• 1 cup Greek Yogurt (Full‑fat, plain, unsweetened)

Instructions

1. Prepare the Marinade Base

   Thinly slice the onion, juice the two lemons (reserve zest if using), and set aside.

   Time: PT5M

2. Make the Garlic‑Spice Rub

   In a mixing bowl combine minced garlic (10 cloves), all‑spice, sweet paprika, ground cardamom, ground nutmeg, kosher salt, black pepper, and 2 tbsp olive oil. Stir until a paste forms.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken thighs to the bowl, pour in the lemon juice, sliced onions, and the remaining 1 tbsp olive oil. Massage the rub and lemon‑onion mixture into every piece until fully coated. Sprinkle an extra pinch of salt and pepper.

   Time: PT5M

4. Rest and Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to let flavors penetrate.

   Time: PT2H

5. Prepare the Dill Yogurt Sauce

   While the chicken marinates, finely chop the dill fronds (stems discarded). In a separate bowl combine Greek yogurt, chopped dill, 1 minced garlic clove, lemon juice (from the same lemons or fresh), and a pinch of salt. Mix until smooth.

   Time: PT10M

6. Preheat the Grill

   Heat the grill to medium‑high (about 400‑425°F / 200‑220°C). If using a cast‑iron skillet, preheat it over medium‑high heat on the stovetop.

   Time: PT5M

   Temperature: 400‑425°F

7. Grill the Chicken

   Place the marinated thighs skin‑side down on the grill. Grill for 5 minutes, then flip and grill another 3‑5 minutes, or until internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 400‑425°F

8. Grill the Onions (Optional)

   If desired, add the sliced onions to a lightly oiled cast‑iron skillet or directly on the grill. Cook, stirring occasionally, until caramelized, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

9. Rest and Serve

   Transfer the grilled chicken to a serving platter, let rest 3 minutes, then drizzle or serve alongside the dill Greek yogurt sauce. Garnish with extra dill or fresh tomato wedges if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

1 g