Craving a taste of the Mediterranean? This Ultimate Grilled Mediterranean Chicken recipe brings sun-kissed flavors to your table.
Marinated in a mix of vibrant herbs and spices, the chicken is grilled to perfection, making it juicy and flavorful. Ideal for a quick weeknight meal or a weekend gathering, this dish is bound to impress with its simplicity and taste.
Let’s get grilling!
Steps
- Prepare the Seasoning: Pat 8 boneless, skinless chicken thighs dry with a paper towel. In a small bowl, mix 10 minced garlic cloves, 3 tablespoons olive oil, 1/2 teaspoon each of paprika, allspice, nutmeg, 1/4 teaspoon cardamom, and a pinch of kosher salt and black pepper. Rub this mixture onto the chicken.
- Marinate the Chicken: Slice 1 red onion and place it in a large dish. Add juice from 2 lemons and 2-3 tablespoons of olive oil to the onions, mixing well. Lay the seasoned chicken on top of the onions and toss to coat. Cover and refrigerate for 2-4 hours or let it sit at room temperature for 30 minutes.
- Prepare the Grill: Preheat an outdoor grill to medium-high heat. Oil the grill grates carefully to prevent sticking.
- Grill the Chicken: Place the marinated chicken thighs on the grill using tongs, discarding the onions. Close the grill cover and cook for 5 minutes until char marks appear. Flip the chicken and grill for another 3-5 minutes. Remove the chicken once the internal temperature reaches 160 degrees F.
- Rest the Chicken: Let the grilled chicken rest for about 5 minutes, during which the internal temperature will rise to 165 degrees F, ensuring it is fully cooked.
- Make the Dill Greek Yogurt Sauce: Blend together 1 minced garlic clove, 1 cup chopped fresh dill, 1 1/4 cup Greek yogurt, 1 tablespoon olive oil, lemon juice from half a lemon, and a pinch of cayenne pepper. Adjust salt as needed and refrigerate until ready to serve.
- Serve: Plate the grilled chicken thighs with a side of the prepared dill Greek yogurt sauce. Consider pairing with grilled vegetables or a fresh salad for a complete meal.
Ingredients
- 8 boneless, skinless chicken thighs
- 10 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- Kosher salt and black pepper to taste
- 1 red onion, halved and thinly sliced
- Juice of 2 lemons
- 1 garlic clove, minced
- 1 cup fresh dill, stems removed and chopped
- 1 1/4 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- Juice of 1/2 lemon or lime
- Pinch of cayenne pepper (optional)
- Kosher salt, if needed
FAQ
- How long should I grill chicken thighs?
- For boneless chicken thighs, grill them over medium-high heat for about 7 to 10 minutes. Bone-in chicken thighs will require more time, approximately 15 to 25 minutes, depending on their size. Ensure the chicken reaches an internal temperature of 165 degrees F for safe consumption.
- Is marinating chicken thighs essential for grilling?
- While it’s not mandatory, marinating the chicken thighs for 2 to 4 hours can significantly enhance their flavor. Even a quick 30-minute marinade can make a difference. If you’re marinating overnight, remember to add citrus only in the last couple of hours before grilling.
- Can I substitute chicken breasts in this recipe?
- Yes, you can use boneless, skinless chicken breasts instead of thighs. However, they tend to dry out more easily. Grill them for about 9 minutes, turning once midway, and remove them when their internal temperature hits 155 degrees F. Let them rest until they reach 165 degrees F for juicier results.
- What sides pair well with Mediterranean grilled chicken?
- Complement this dish with grilled vegetables like zucchini or vegetable kebabs. Salads such as Turkish white bean salad or a simple lettuce salad also work well. For a starchy side, consider Greek baked fries, smashed potatoes, or a Mediterranean orzo salad.
- How do I make the dill Greek yogurt sauce?
- Mix together over 1 cup of Greek yogurt with minced garlic, fresh dill, lemon juice, and a dash of salt. This sauce can be made a day ahead and kept in the fridge. Stir before serving to enjoy with your grilled chicken.
Tips
- For optimal flavor, marinate the chicken thighs for 2 to 4 hours in the fridge. If time allows, overnight marinating is even better, but remember to add the lemon juice only in the last couple of hours to avoid overly tough chicken.
- When grilling boneless chicken breasts, be cautious to avoid drying them out. Remove them from the grill when their internal temperature hits 155 degrees F and let them rest, covered, until they reach 165 degrees F. This resting period allows the juices to redistribute, ensuring juicier chicken.
- Prepare the dill Greek yogurt sauce in advance, ideally the night before. Store it in the fridge in a tightly sealed container and give it a quick stir before serving. This will save time and enhance the meal’s flavors.
- To ensure the chicken is fully cooked and safe to eat, use a meat thermometer. The internal temperature should reach 165 degrees F at the thickest part of the chicken thighs.
Equipment
- Outdoor Grill – Essential for grilling the chicken thighs.
- Food Processor – Useful for making the dill Greek yogurt sauce by blending ingredients smoothly.
- Meat Thermometer – Important for checking the internal temperature of the chicken to ensure it’s cooked properly.
- Tongs – Helpful for handling and turning the chicken on the grill.
