Name: Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; Juice of 1 lemon; 4 garlic cloves, minced; 1 teaspoon paprika; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander; Salt and black pepper to taste; 1 cup plain Greek yogurt; 1 garlic clove, minced; 1 tablespoon chopped fresh dill; Juice of 1/2 lemon; 1 to 2 tablespoons extra virgin olive oil; Salt to taste

Why You’ll Love Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce Recipe

The marinade brings warm Mediterranean spices—paprika, allspice, nutmeg, cardamom—plus garlic, lemon juice and olive oil, giving the chicken a bold but accessible flavor.
Chicken thighs are inherently juicy and forgiving, so even if you’re not a grill‑expert you’ll likely end up with great results.
The dill Greek yogurt sauce adds a cool, herby balance to the warm, charred chicken, and can be prepped ahead for ease.
It’s flexible enough to serve alongside a variety of sides—salads, grilled vegetables, or simple starches—so you can tailor it to the occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dill Greek Yogurt Sauce:
1 garlic clove, minced
1 cup fresh dill, stems removed and chopped
1 ¼ cup Greek yogurt
1 Tbsp extra‑virgin olive oil
Juice of ½ lemon or lime
Pinch cayenne pepper (optional)
Kosher salt, if needed

For the Grilled Chicken:
10 garlic cloves, minced
½ tsp paprika
½ tsp allspice
½ tsp ground nutmeg
¼ tsp ground green cardamom
Salt and pepper
5 Tbsp extra‑virgin olive oil (divided)
8 boneless skinless chicken thighs
1 red onion, halved and thinly sliced
Juice of 2 lemons

Directions

Make the dill yogurt sauce: Combine the minced garlic, chopped dill, Greek yogurt, olive oil, lemon (or lime) juice, and optional cayenne pepper in a food processor. Blend until smooth and thick. Taste and add salt if needed. Transfer to a small bowl/container, cover, and refrigerate.
Prepare the chicken seasoning: In a small bowl, mix the minced garlic, paprika, allspice, nutmeg, cardamom, salt and pepper, and 3 Tbsp of olive oil. Pat the chicken thighs dry and rub each piece with this garlic‑spice mixture.
Make the marinade: In a large dish (that can hold the chicken and marinade), layer the sliced red onion. Add the lemon juice and the remaining olive oil. Place the seasoned chicken thighs on top of the onions and toss gently to coat.
Marinate: Cover and refrigerate for 2‑4 hours for best flavour. If pressed for time, you can marinate for about 30 minutes at room temperature. If you choose to marinate overnight, add the lemon juice only in the last 1‑2 hours before grilling.
Preheat the grill: Heat your gas or charcoal grill to medium‑high and lightly oil the grill grates.
Grill the chicken: Place the chicken thighs on the grill (discard the onions). Close the grill cover and cook for about 5 minutes, then flip and cook another 3‑5 minutes or until the internal temperature reaches 165 °F (about 74 °C).
Rest: Allow the chicken to rest for about 5 minutes (tent loosely with foil) so the juices redistribute.
Serve: Plate the chicken with a generous spoonful of the dill yogurt sauce alongside. Add your preferred sides (salads, grilled vegetables, or a starchy option).

Servings and timing

Serves: 8
Prep time: about 10 minutes
Cook time: about 12 minutes
Total time (excluding marination): approximately 22 minutes

Variations

Bone‑in chicken thighs: Use the same marinade and sauce, but grill for 10‑15 minutes longer (total ~15‑25 minutes) until internal temperature is 165 °F.
Chicken breasts: Substitute thighs with boneless skinless chicken breasts. Marinade the same way and cook to 155 °F, allowing it to rest to reach 165 °F.
Sauce swap: Replace the dill yogurt sauce with classic tzatziki if preferred.
Spice level adjustment: Add more cayenne or chili flakes to increase the heat.
Herb twist: Try adding fresh mint or parsley to the yogurt sauce for a different flavour profile.

Storage/Reheating

Storage: Keep grilled chicken and sauce in separate airtight containers. Chicken lasts up to 3–4 days; sauce up to 3 days.
Reheating: Reheat chicken in a 325 °F oven for 10–12 minutes or gently on a grill/skillet. Serve sauce chilled or at room temperature — do not microwave.
Re-use ideas: Use leftover chicken in wraps, salads, or grain bowls. The sauce doubles as a veggie dip or topping for roasted potatoes.

FAQs

How long can I marinate the chicken for best results?

You can marinate for as little as 30 minutes, but 2–4 hours is ideal. If marinating overnight, add lemon juice only in the last 1–2 hours.

Can I make the sauce ahead of time?

Yes, prepare the sauce the night before and refrigerate. Stir before serving.

Can I cook this recipe indoors instead of on a grill?

Yes, use a grill pan, skillet, or broiler. Monitor the internal temperature and avoid overcooking.

What internal temperature should the chicken reach?

The chicken should reach 165 °F (74 °C) for safe consumption.

Can I use a different yogurt for the sauce?

You can use regular yogurt, but it may be thinner. Strain it or use extra to achieve desired consistency.

What sides go best with this dish?

Try grilled vegetables, fresh salads, baked fries, or grain-based sides like couscous or orzo.

Is this suitable for meal prep?

Yes, both chicken and sauce store well for several days. Keep them separate and reheat only the chicken.

Can I skip the red onion in the marinade dish?

Yes, it’s optional. The recipe still works without it.

How do I store leftovers of the sauce?

Keep the sauce in an airtight container in the fridge for up to 3 days. Stir before serving.

Can I use this recipe for a larger or smaller number of servings?

Yes, scale the ingredients up or down based on your needs. The flavour balance remains intact.

Conclusion

This Mediterranean grilled chicken with dill yogurt sauce brings together aromatic spices, juicy meat, and a cooling, creamy sauce for a well-rounded, flavorful meal. It’s quick enough for busy nights and impressive enough for entertaining. With a flexible marinade, make-ahead sauce, and endless pairing options, it’s a go-to recipe that fits any occasion.