Go Back
Mediterranean Grilled Chicken With Dill Yogurt Sauce

Mediterranean Grilled Chicken With Dill Yogurt Sauce

Juicy lemon-garlic grilled chicken is paired with a cool Greek yogurt sauce flavored with fresh dill, garlic, lemon, and olive oil. Serve with warm pita and Mediterranean vegetables for a simple four-serving dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 to 2 lb Boneless, skinless chicken breasts or thighs
Chicken Marinade
  • 1/4 cup Extra-virgin olive oil
  • 3 tbsp Fresh lemon juice
  • 3 cloves Garlic, finely minced
  • 1 tsp Dried oregano
  • 1 tsp Sweet paprika
  • 1/2 tsp Ground cumin
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
Dill Yogurt Sauce
  • 1 cup Plain Greek yogurt
  • 2 tbsp Fresh dill, finely chopped
  • 1 tbsp Fresh lemon juice
  • 1 clove Small garlic clove, finely grated or minced
  • 1 tbsp Extra-virgin olive oil
  • 1/4 tsp Kosher salt
  • 1 to 2 tbsp Water, as needed
Optional Accompaniments
  • As desired Warm pita or flatbread
  • As desired Chopped cucumber and tomatoes
  • As desired Red onion, Kalamata olives, feta cheese, and lemon wedges

Method
 

Step-by-Step
  1. If using chicken breasts, pound them to an even thickness of approximately 3/4 inch. This helps the chicken cook evenly and keeps thinner portions from drying out.
  2. Whisk the olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper in a bowl. Add the chicken and turn it thoroughly in the marinade, then cover and refrigerate for at least 30 minutes; 2 to 8 hours gives the best flavor.
  3. Stir together the Greek yogurt, dill, lemon juice, garlic, olive oil, and salt. Add water a little at a time until the sauce is spoonable, then refrigerate it until serving.
  4. Preheat a gas or charcoal grill to medium-high heat, approximately 400 to 450°F. Remove excess marinade from the chicken before grilling.
  5. Grill chicken breasts for approximately 5 to 7 minutes per side, or thighs for approximately 6 to 8 minutes per side, depending on thickness. Cook until the thickest part reaches 165°F.
  6. Rest the grilled chicken for 5 minutes before slicing. Serve with dill yogurt sauce, lemon wedges, warm pita, and your choice of cucumber, tomatoes, red onion, olives, or feta.

Notes

Boneless chicken thighs are the juiciest option. If using breasts, pound them evenly and avoid cooking beyond 165°F. The yogurt sauce can be made several hours ahead so the dill and garlic flavors have time to develop.