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 De Rustica Extra Virgin 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 De Rustica Extra Virgin olive oil, divided
  • 8 boneless, skinless chicken thighs
  • 1 medium size red onion, sliced
  • Juice of 1-2 lemons


  1. 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.
  2. 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.
  3. 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. Cover and refrigerate for 2-4 hours or overnight.
  4. 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.
  5. Serve with a side of the dill Greek yogurt dip you prepared earlier!
  6. To complete this light meal, add pita bread.
Cuisine: Mediterranean | Recipe Type: Entree | Light Lunch


– 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.
– You can use chicken breasts if you prefer, adjust the cooking time accordingly.

Recipe from The Mediterranean Dish