The perfect grilled chicken recipe, prepared Mediterranean-style! The secret is in the marinade with lots of great Mediterranean spices. The dill Greek yogurt sauce is a must-have! I like to serve this grilled chicken with a few Mediterranean sides and salads (see suggestions below!)
Watch How to Make this Mediterranean Grilled Chicken
This time of the year, what mostly occupies my mind are things like the farmers market. The fresh bounty of green produce tucked under my arms. Warm-weather eats. And of course, the tantalizing aroma of this Mediterranean grilled chicken.
Why this Grilled Chicken Recipe works
I like to use boneless skinless chicken thighs in this recipe. It’s a personal preference; and I feel that you simply can’t go wrong with boneless thighs, they are cheaper and juicier than chicken breasts.
But the big secret is really in the spices!
To give it flavor, I make a nice rub with lots of minced garlic and spices like allspice, nutmeg and cardamom. Then the spiced chicken thighs are placed in a large dish with lemon juice, olive oil and red onions. I prefer to let the chicken marinate in the fridge overnight, but if that is not possible, then for 2-4 hours or so before grilling.
What to serve with this
SHOP THE MEDITERRANEAN DISH
When I made this grilled chicken last week, I almost whipped up a side of Tzatziki sauce (which would have been excellent), but I took a little detour and made this dill Greek yogurt dip or sauce on the side.
There are many easy savory Greek yogurt applications that I enjoy, this dill Greek yogurt sauce is certainly one of them. Two ingredient stars: dill and garlic! If you are garlic-shy or garlic-friendly, you can certainly adjust the amount of garlic to your liking.
Every bite of this juicy, flavor-packed grilled chicken coupled with the dill yogurt sauce is absolute bliss! I hope you give it a try this weekend or sometime soon.
What else to serve with it? Try Greek potatoes or pita bread (homemade or store-bought) and a simple salad like Fattoush salad.
Here is the step-step-for this grilled chicken + dill Greek yogurt sauce:
(print-friendly recipe to follow)
First make the dill Greek yogurt sauce. Combine the minced garlic fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container; cover and refrigerate for at least one hour or until ready to use. If moisture develops, simply discard it and give the dill yogurt sauce a quick stir before serving.
In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil.
Pat the chicken thighs dry and rub each with the garlic-spice mixture.Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil (make sure the chicken is nestled well into the juice and onions). Cover and refrigerate for 2-4 hours or overnight.
When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
Serve with a side of the dill Greek yogurt dip you prepared earlier!
What to serve with this Mediterranean Grilled Chicken?
There are many great sides and salads that compliment this grilled chicken recipe. Here are just a few ideas: Greek potatoes; Mediterranean Potato Salad; Italian Roasted Vegetables; Roasted Garlic Hummus; Balela Salad; Greek Salad; Watermelon Salad with Cucumber and Feta.
Print
Mediterranean Grilled Chicken + Dill Greek Yogurt Sauce
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Prep Time: 10 mins - Cook Time: 12 mins
- Total Time: 22 minutes
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Yield: 8 -
Category: Entree -
Cuisine: Mediterranean
Print Recipe
Pin RecipeIngredients
For the Dill Greek Yogurt Sauce:
- 1 garlic clove, minced
- 1 cup chopped fresh dill, stems removed
- 1 1/4 cup Greek yogurt
- 1 tbsp olive oil
- Juice 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 ground nutmeg
- 1/4 tsp ground green cardamom
- Salt and pepper
- 5 tbsp olive oil, divided
- 8 boneless, skinless chicken thighs
- 1 medium size red onion, sliced
- Juice of 1-2 lemons
Instructions
- First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce 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 rub each with the garlic-spice mixture.
- Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
- When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
- Serve with a side of the dill Greek yogurt dip you prepared earlier!
- To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.
Notes
- Recommended for this recipe: All-natural ground Paprika, All-Spice, Cardamom, and Nutmeg.
- SAVE! Create your own 6-pack of spices here Or try our Ultimate Mediterranean Spice Bundle.
- The dill Greek yogurt sauce will keep well overnight, but you may have to discard any extra moisture that shows up on top. Give it a quick stir before serving.
- To be sure the chicken is done, your thermometer, testing the thickest part of the chicken, should register 165 degrees F.
- You can use chicken breasts if you prefer, adjust the cooking time accordingly.
Anita says
I absolutely love this recipe! Thanks for sharing it
★★★★★
Suzy Karadsheh says
Awesome! Thanks so much, Anita!
Victoria says
Do you think this would work using my broiler in high? I can’t grill where I live and this sounds delicious!
Suzy Karadsheh says
Hi Victoria. You can bake it for a bit, then broil on high to get some color. Enjoy!
Annie says
I love it, it’s so delicious and the sauce makes it so special. Can I cook this in the oven though? Thanks!
★★★★★
Melissa Hansen says
I really love the dill/yogurt sauce. I tried it with baked chicken thighs. I definitely think it would be better grilled as per the recipe. I look forward to trying it in the spring when we have our grill out. You don’t need much yogurt sauce to top the chicken. Great flavors and different!
★★★★★
Suzy Karadsheh says
Wonderful, Melissa! I am so glad you enjoyed it. The sauce is something, isn’t it?
Leslie says
Hi! I’d love to try and make this today as we’re stuck at home with a storm outside. Sadly I’m missing a few ingredients! Any suggestions for substitutions of the ff?
1/2 tsp allspice
1/2 tsp ground nutmeg
1/4 tsp ground green cardamom
Sorry they seem like the key ingredients too, but crossing my fingers!
May I also use regular yogurt instead of Greek?
Thanks so much!
Suzy Karadsheh says
Hey, Leslie! So sorry I wasn’t able to get to this question as you were cooking. I hope you were able to still make this? eliminating a couple of the spices is usually okay, and maybe adding a little pinch more of the rest. This recipe has a lot of flavor.
Lauren says
My family loved this so much I mad it 3 weekends in a row!
★★★★★
Suzy Karadsheh says
That’s awesome, Lauren! Glad to hear it!
vander oliveira says
simply delicious i love the way the spices complemen the dark meat
very delicate very delicious
thank you
★★★★★
Suzy Karadsheh says
Thanks Vander! So glad you enjoyed it!
Judy says
What to do since I don’t have a gas grill or any other kind of grill?
Thank you!
Judy
Suzy Karadsheh says
Hi Judy, if you have a cast iron skillet, you can probably do this stove-top. Or, try this easy baked Greek chicken and potato recipe: https://www.themediterraneandish.com/greek-chicken-and-potato-dinner/
Parma says
We made this last night for dinner and it was/is delicious! Thank you.
★★★★★
Suzy Karadsheh says
Wonderful, Parma! Thanks for sharing!
Julie says
Hi there, I found your recipe on Pinterest and can’t wait to try it. I was wondering if this dish could be served at room temperature or just off the grill the only way? I have guest coming back to my home after we are all out golfing.
Suzy Karadsheh says
Hi Julie, this will taste good still at room temperature, but it’s really best hot off the grill, if that’s an option to grill while your guests are hanging out and having some Mezze?
Kristy Dykhouse says
Hey there, Suzy!
I’ve prepped this for tomorrow. Can’t wait for dinner! What do you do with the red onions after marinating? Discard?
Suzy Karadsheh says
Hi Kristy!!! You can discard them or grill them, totally up to you. Some people are more comfortable discarding the onions, since they sat with the raw chicken for a while. Hope you guys like it!
Karen Howard says
Really want to make this one, but struggling to find fresh dill, is there anything you think of which might work as well?
★★★★★
Suzy Karadsheh says
Hi Karen, instead of the dill Greek yogurt sauce, you can totally use Tzatziki Sauce (Greek cucumber yogurt sauce). here is the recipe for that one: https://www.themediterraneandish.com/tzatziki-sauce-recipe/
Karen Howard says
Oh yes, of course- great idea, thank you!
Your recipes have changed the way of eating in our household…. We have always loved to cook, but I have never followed or made anyones recipes so much. We all love every single one 🙂 Without exception, hey are all wonderful x
Suzy Karadsheh says
Thank you so much, Karen! What a kind thing to say. I am honored to be a small part of your kitchen. So glad you’re enjoying the recipes here.
Lynn says
II can’t wait to try this-what do you do with the onions?
Suzy Karadsheh says
Awesome, Lynn! You can discard the onions or you can grill them. I usually discard them.
Neel says
I found this blog searching online for ideas, after feeling that my wife and I had fallen into a rut where we seemed to cook the same things over and over, when we have little time to prepare elaborate meals. This recipe is easy and excellent, and I shall be trying many more from this site.
The nice thing about chicken thighs is that it’s really hard to overcook them, and I definitely recommend the overnight marinade for this.
Also, for the reviewer who asked about cardamom — Indian grocery stores may have it.
★★★★★
Suzy Karadsheh says
Thank you so much for the thoughtful feedback, Neel! So appreciate it. I’m glad you enjoyed this recipe and look forward to hearing what you try next!
Claire says
Can you cook this in the oven instead? IF so, at what temp and for how long? It’s snowing here so no using our grill!
Suzy Karadsheh says
Hi Claire, yes, you can certainly use the oven instead. I have not tried it that way, but I would say set it to 375 degrees F. You’ll need to bake the chicken until the internal temperature is about 170 degrees F; it could take about 30 mins or so, but that will depend on your oven.
Geraldine says
Hi!
Just a quick check…
The marinated chicken is resting in the fridge right now.
Can I actually freeze the leftovers ( uncooked ) portions?
If so, how long can I keep it in the freezer? ?
Suzy Karadsheh says
My recommendation is to cook the entire amount and freeze what you don’t use. When you are ready, simply thaw in the fridge overnight. You heat it in the oven with just a little bit of water and broth in the pan, covered. Enjoy!
Geraldine says
There wasn’t much leftovers eventhough I cooked double portion of your recipe for just 2 of us! It was still so delicious and tender after I heated them up the next day according to your instructions.
Thank you for the recipe!!!
Danielle says
I LOVE this recipe – the Dill Greek Yogurt sauce has changed my life 🙂
I’ve made this three times in the last month and everyone always eats it up – even the picky eaters. Whats best is you can prep it all the night before and just throw it on the grill the next day for a quick, easy and flavorful dinner. I serve this with a cucumber salad or garlic orzo for the perfect meal.
Suzy Karadsheh says
Danielle, I am so glad to hear you’re enjoying this chicken recipe! It’s truly one of our favorites. I often prep the night before as well. Thanks for taking the time to share!
Tommy says
This was so DELICIOUS!! I served it with grilled vegetables (mushrooms, zucchini, bell pepper) for my husband and I. My son is a bit picky so for him I put it on a ciabatta roll with lettuce. I am definitely trying more of your recipes.
Admin says
That’s wonderful! I am so glad you all enjoyed it.
Kim Coronado says
Making this soon, what do I do with the onions, do I grill them too?
Suzy Karadsheh says
You can grill them, I suppose. In this recipe, I typically dispose of them.
Laurie Tremayne says
I thought this was very tasty and will definitely make it again, along with the Greek Potatoes! I remembered this tip, never marinate in a metal container; the acid in the marinade can react with the metal. Our company asked for the recipe.
★★★★
Suzy Karadsheh says
Laurie, thanks so much! Appreciate you sharing your tip about not using a metal container! I usually use glass containers. Great tip!
Kaitlin says
I can’t seem to find the green cardamom at any of my local grocery stores. They all seem to just have “cardamom”. Will this make a significant difference in taste if I use the regular cardamom?
Suzy Karadsheh says
Hi Kaitlin, it should not be significantly different.
Toots says
This was really delicious! I made mine on a grill pan on my stovetop. The smell throughout the house was amazing. My husband even liked the dill sauce and I wasn’t sure if he would. I put the lemon juice and oil on top of the chicken for marinating. I did grill up the onions at my husband’s request. The sauce was so good but honestly the chicken has so much flavor it’s not even needed. I served with some green beans that I sauteed in some oil and butter and then covered with chicken broth and simmered until most of the broth was gone. Definitely making again. Nice to have a new flavor dish to make for chicken.
★★★★
Suzy Karadsheh says
Hi Toots! Thanks so much for stopping in. I am so glad you enjoyed this chicken recipe! And great to hear it works just as well on the stove top!
Karen says
This recipe looks amazing! I’d like to make it for a family get together but want to grill it the day before everybody arrives (there’s too many things to prepare/cook when the family comes over). Do you think it will last until the next day? I hate dried out chicken! Thank you!
★★★★
Suzy Karadsheh says
Hi Karen,
I hear you! The preference is to prep the chicken and marinate in the fridge overnight, then throw it on the grill even as family is around. But if you must grill it in advance, I think that would work as well. How do you plan to reheat? If in the oven, for example, you could add just a little bit of broth or water in the pan and cover to heat up. That may be the best option to try and avoid dried out chicken.
Jaris says
This looks great and I can’t wait to try it. Just a quick question for you…have you put together a list of common/basic Mediterranean spices that I should have on hand so I can get it all in my pantry? Just thinking you may have done this before and if not, I would love your grocery list for these yummy meals!
Thanks!
Suzy Karadsheh says
Hi there! Thanks for your great question. Yes, I had put together a list of Mediterranean pantry ingredients under resources. You can find it here http://www.themediterraneandish.com/resources/how-to-stock-your-pantry-for-mediterranean-lifestyle/
Jim says
Awesome…thank you!
Suzy Karadsheh says
So glad to hear it, Jim! Thanks!
Rosidi says
I have tried the recipe and its worked wonderful..my kids love it so much and already asked for me to do it again…tq suzy for sharing
Best regards,
Rosidi
★★★★★
Suzy Karadsheh says
Awesome, Rosidi! I am so glad you all enjoyed this chicken recipe…it’s a favorite around here!
Lynn says
Really excellent. I was wary because those are very pungent, assertive spices for the chicken and a goid bit different than seasoning we might typically use like ras al hanout, or combos that would include cumin, coriander and such, or berbere. I had to leave it marinade for 24 hours and then we did have to cook it on an indoor stovetop grill pan (so I used a smoked salt to suggest that real grill smokey flavor). Fantastic flavor! That classic dill yogurt sauce is perfect with it. As I cooked, I had two questions: 1) it was unclear to me at what point you add the salt and pepper…do you mix these in with the spices in the marinade? And 2) what is your suggestion for what to do with thoe onion slices on which the chicken pieces rest while marinating? Like others, I grilled them and served them…obviously they would need to be cooked or discarded. What do you do with them?
Thanks in advance,
Linn
★★★★★
Suzy Karadsheh says
Lynn, thank you so much for sharing! Yes, the spices here are a little bit different, but they work so well together in this recipe. Glad you enjoyed it. As far as the onions, you can surely grill them, or you can discard with the marinade, i leave that up to you. The salt and pepper added with the spices in the marinade. Good questions. Thanks much for sharing.
Lori Bush says
I found this recipe on Pinterest a few months ago and after some research on the Mediterranean diet, I actually made it last night for my very picky daughter and myself. It was delicious! And yes, my picky daughter enjoyed it too except for the dill yogurt sauce that I added too much cayenne to, for her taste…It was easy to cut in half and I grilled the onions from the marinade as well…
I can see making this for the next family event…
Thanks so much for the beautiful blog…I want to make everything!
★★★★★
Suzy Karadsheh says
Lori, thank you so much for taking the time to share! I am so excited to hear your daughter enjoyed this recipe too. Hope you find more to try!
Mark Castro says
I tried this recipe yesterday for our Greek themed dinner with friends. We all loved it!! Thank you for sharing!
★★★★★
Suzy Karadsheh says
Awesome, Mark! Thanks for sharing!
Katherine says
I used the marinade for the chicken, with out the salt and pepper, and I didn’t have Cardamon at the moment. I looked online for alternatives, suggestions were ginger, nutmeg, cinnamon, curry. So for the 1/4 teaspoon I used 1/8 ginger, 1/8 cinnamon, and a pinch of curry. I didn’t marinate it with the onions or lemon, just in a bag for 6 hours. I did not drizzle or sprinkle before grilling. OMG – it was the best chicken ever! I can’t wait to make it the full recipe way. It was so juicy and flavorful! My parents don’t like spices, (which is why I only did 2/3 of the marinade) but there wasn’t a crumb of this left over! AND THEY ASKED FOR MORE! This is going in my hard copy recipe file as a go to for chicken! Just can’t think you enough for posting this! So terrific!
★★★★★
Suzy Karadsheh says
Katherine, thanks so much for your comment! Glad you enjoyed this recipe and that you made it your own!!! Hope you try more recipes here!!
Mary Kay says
Could I use dried dill instead of fresh? If so, any thoughts on how much to use? Thank you!
Suzy Karadsheh says
Hi Mary Kay. Yes, you can use dried dill. I would start with a small amount, say 1 tsp and work from there to your taste.
Claire Israel says
Hi Suzy, thanks for the recipe. Can I double or triple the amount of chicken? and If yes, Do I do the same with all the marinade ingredients? I’m busy and it’s easier for me to cook big batches and keep it in the refrigerator. Thank you.
Suzy Karadsheh says
Hey Claire…Yes, this is a very forgiving recipe that you should be able to double up all around. Enjoy!
Audra says
This was amazing!! My husband informed me that I am only allowed to make chicken this way from now on. Even my very picky daughter loved this. Needless to say it was a big hit in our house! The flavors were great and loved the dill sauce.
Thanks for this wonderful recipe!
★★★★★
Suzy Karadsheh says
Audra, thank you so much for stopping in and sharing! I am so glad you guys enjoyed this chicken. It’s a favorite over here too. Hope you find more to try! XO
Camilla says
I was looking for the perfect 1 birthday meal for my little. I think I found it. I am so excited to try this.
★★★★★
Suzy Karadsheh says
Awesome! Hope you all enjoy it. And thanks so much for stopping in to share.
Camilla says
And months later.. It is still a hit!
★★★★★
Suzy Karadsheh says
Camilla, that’s wonderful to hear! Thank you so much for stopping in and sharing
Kimberly says
Is there a nutritional listing for this recipe? I want to add it to MyFitnessPal. I will be making this often! Thanks.
Suzy Karadsheh says
I don’t have one here…but this site might be helpful http://nutritiondata.self.com/
Grant Kimball says
This was a big hit with my family. The chicken and yogurt sauce are fantastic. I took some liberties with the Greek potatoes and Fattoush based on what I had in the fridge and the time I had to get it done, but the basic idea is healthy and flavorful – just what I want my kids to appreciate. i’m looking forward to trying more of your recipes.!
★★★★★
Suzy Karadsheh says
Grant, thank you so much for taking the time to let me know! I am glad this recipe worked out great for your family. And so good to hear that you also made the fattoush and potato. Always make the recipes your own according to what you have…the recipes here are only meant to guide you through cooking the Mediterranean way…but I love to hear how people adapt them to their tastes and needs. be sure to let me know when you try other recipes!
MK says
Hello!
When you say “adjust times accordingly” if using chicken breasts instead of thighs, what would you recommend? I usually cut each chicken breasts into 3 roughly equal pieces (I chop off the thin end and slice the thicker end into two thinner pieces)
Thanks!
Suzy Karadsheh says
The way you describe the chicken breasts you use, the cooking time should be pretty similar. You’ll just want to make sure the chicken is cooked through to an internal temperature of 165 degrees F.
Jennifer says
My whole family loved this recipe. The yogurt sauce was perfect. Thank you so much.
★★★★★
Suzy Karadsheh says
My pleasure, Jennifer! So glad your family enjoyed this recipe. The yogurt sauce is so versatile! Hope you’ll find other recipes to try here. Cheers!
Jeri Carr says
Hi Suzy! Do you recommend a specific olive oil? For example, I LOVE using Spanish olive oil because, to me, it tastes saltier than Italian or Greek olive oils. And in my mind, I can use less salt in my meals. I know to each his/her own, but for Mediterranean cooking, in your opinion, is one region “better” than others in terms of enhancing the flavor of the dish?
Love this page!
Suzy Karadsheh says
Jeri, thanks for stopping in! Great question. I have tried Italian olive oils, Spanish, Greek and a lot more olive oils from the Eastern Mediterranean/Holy Land regions. I can’t say that I am an expert, but I do enjoy olive oil and use it a lot. I use the “heavier” more bitter extra virgin olive oils on salads or for dipping; the lighter, sweeter olive oil, I use for cooking. I tend to go cheaper on the oils I use for cooking. What qualifies as “better” olive oil depends on so many factors, and the only way to know is to really learn how to taste olive oil straight. I am trying to learn more about that, and hopefully sometime in the future, I’ll be able to share more. If you enjoy the Spanish olive oils because they allow you to use less salt, then that’s great! As with any food, there are personal preferences with olive oil too.
Elizabeth says
Hi! Your recipe looks and sounds so delicious. I wanted to ask, since you don’t use any salt in the rub, does the spice rub make up for the lack of it? I want to serve this to a large group this weekend and need your advice.
Suzy Karadsheh says
Hi Elizabeth. Thank you for stopping in and for your question. Salt and pepper are included in the spice mixture, see the sixth ingredient (right after the ground green cardamom). But I don’t specify the amount of salt and pepper because those are more driven by personal preference. So yes, do use some salt…I typically go light because there is a lot of flavor. But again, up to you!
Elizabeth says
Soooo, after printing your recipe and looking it over with bright eyes, I noticed your inclusion of salt. After reading it clearly, I felt a bit embarrassed.
Just so you know, I am excited to cook this chicken for my family. The yogurt sauce was very tasty. Before I had put the rub on my chicken, I tasted it and was happily surprised with the combination of spices. For some reason I feel confident with my cooking. Your recipe is taking me there for sure! Thank you for being so kind and posting this dish. I can’t wait to try another one.
★★★★★
Suzy Karadsheh says
No worries, Elizabeth! I’ve done the same thing myself in the past. So glad you like the recipe. Can’t wait to hear what else you make! Happy cooking
Lisa W says
hi. I have my chick in the fridge on the bed of onion and the dill sauce made. I plan to grill this tomorrow after work. One question, did you throw the onion out after the marinade process? This recipe looks amazing. Can wait to try.
Suzy Karadsheh says
Hi Lisa. Thank u for your good question. I did discard the onions after the chicken had marinated. I hope you enjoy it! It’s one I make often for my family
Dimetria says
Is there a way that i can make a sauce without the use of a food processor?
Suzy Karadsheh says
Sure, Dimetria. The processor just makes it easier and quicker to blend everything together. But if you mince the garlic well and very finely chop the dill, you could probably just whip the mixture together by hand. The texture may not be as smooth, but the taste will still be great. Otherwise, try a blender of sorts or small processor like the one in the link http://www.amazon.com/gp/product/B0000645YM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000645YM&linkCode=as2&tag=themedidish-20&linkId=NTD3XFDJRRLIVQW2
Araceli Rodriguez says
Love this recipe. We had this for dinner tonight and my picky eaters loved it, even the yogurt sauce. Thank you. I am ready to try more of your recipes.
Suzy Karadsheh says
So glad to hear it, Araceli!!! Let me know when you make other recipes too! Have an awesome weekend.
FoodGeekGraze says
i really like the addition of cayenne to the dill yogurt sauce. yummy 🙂
Suzy Karadsheh says
Thank you! It does add a little kick!
Jude says
Could I cook this in the oven, if so what gas/electric setting would you recommend and for how long? – thanks
Suzy Karadsheh says
Hi Jude! You sure can make this boneless chicken in the oven if a grill is not available to you. Heat the oven to 400 degrees F. Place the chicken on a lightly oiled baking sheet. Bake for 40 minutes or so to achieve crispy chicken. If using a grill, the recipe should work as it is written. Hope this helps.
Jude says
Thanks so much, I’m definitely trying this this weekend 🙂
Thao @ In Good Flavor says
This is a terrific grilling recipe and with such great color on the chicken, Suzy. Yum!
Suzy Karadsheh says
Thanks so much Thao! It’s a super easy recipe, but we love it!
Beard and Bonnet says
I’ll be right over!
The Mediterranean Dish says
That would be awesome!!!
Maureen | Orgasmic Chef says
This dill and yogurt sauce is heavenly and that chicken makes my heart beat just a little bit faster. (okay a lot) Gorgeous meal.
★★★★★
Grandbaby Cakes says
This looks fantastic!!
The Mediterranean Dish says
Thanks Hun!
Abigail says
What a grand Memorial Day it would be with this yummy dish on the table! Delish!
★★★★★
Spanish Sabores says
Yum!
GiGi Eats says
OH THIS CHICKEN IS SCREAMING to me! Screaming !!!!! Those herbs and spices! 😀
★★★★★
Suzy Karadsheh says
Hey GiGi! Thanks so much, girl! Glad you like this chicken recipe. Happy Memorial Day weekend!!!
Carol Brown says
Yum!
Cathy Lamb says
Looks yummy!
The Mediterranean Dish says
It is, Cathy! And so simple to prepare. Have a great weekend!
Jenna Irving says
This looks amazing…!!
The Mediterranean Dish says
Thanks, Jenna! A super easy recipe for grill nights!
Leeann says
This looks amazing! I’m definitely trying this
Suzy Karadsheh says
Thank you so much Leeann! Let me know when you try it!
mila furman says
Suzie this looks so fantastic!!! I love marinating chicken thighs for all my Middle Eastern dishes too! I use them when I make my shish tawook and its fantastic!!! I have to try this dip and the spice combo!!! PINNED!
Suzy Karadsheh says
Thanks so much, Mila! Glad you like the spices and the dip in this recipe. Would love to hear how it goes for you!
Elizabeth Worden says
May I ask for clarification, Suzy? You do not actually mix the chicken pieces which have been spiced with the lemon juice and onion? Just lay the pieces on top of the onions and lemon juice overnight? I am trying to understand how that would add any flavor or other benefit to the chicken. Since I loved your braised chicken with cilantro of a few weeks ago, I want to get this one straight! Thanks! E :>)
Suzy Karadsheh says
Hi Elziabeth! Thanks for stopping in and for your question. I did just lay the chicken on a bed of onions with the lemon juice and a little more olive oil. You just make sure you push the chicken in pretty well into the juice and onions. If you prefer, you can come back to it midway through marinating and flip the chicken over. The lemon juice and onion slices did infuse a little more flavor into the chicken without overwhelming. Makes sense? There is not reason you could not mix the chicken with the onions and juice, or even pour the lemon juice on top. I’ll make a note of these options. I think the result will be pretty similar. Thanks so much!
RainDrop says
I used chicken breasts and this dish was a WOW. So authentic-tasting and so flavourful. Thank you very much for posting this recipe!
Suzy Karadsheh says
Wonderful! I am so glad you enjoyed it!