Ingredients
Scale
- Dill Greek Sauce:
- 1 teaspoon minced garlic
- 1 cup fresh dill, stems removed and coarsely chopped
- 1 1/4 cup sour cream
- 1 tablespoon avocado oil
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon sea salt
- For the Grilled Chicken:
- 3 teaspoons garlic paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon + pinch ground cloves
- 1/4 teaspoon ground coriander
- 1 tablespoon seasoning salt
- 5 tablespoons avocado oil (divided)
- 8 boneless chicken thighs
- 1 yellow onion, thinly sliced
- 2 tablespoons lemon juice
Instructions
- Add minced garlic, dill, sour cream, avocado oil, lemon juice, and pepper flakes (if using) to a food processor. Blend until smooth. Season with salt if needed, cover, and refrigerate.
- In a small bowl, mix garlic paste, spices, seasoning salt, and 3 tablespoons avocado oil. Pat chicken dry and rub mixture evenly over thighs.
- In a large dish, combine sliced onions, lemon juice, and remaining avocado oil. Add seasoned chicken and toss to coat.
- Cover and refrigerate for at least 4 hours.
- Preheat grill to medium-high. Grill chicken 5 minutes, flip, and grill another 3–5 minutes until internal temperature reaches 165°F.
- Let rest 5 minutes before serving. Serve with chilled dill Greek sauce.
Notes
- Marinate overnight for even deeper flavor.
- Great served with pita, rice, or a fresh cucumber salad.
- Store leftover sauce refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Medititerranean