Baked 1-pan Mediterranean Greek Chicken w Dill Yogurt Sauce

Baked 1-pan Mediterranean Greek Chicken w Dill Yogurt Sauce

Baked 1-pan Mediterranean Greek Chicken w Dill Yogurt Sauce

 

 

For the Dill Greek Yogurt Sauce:

  • 1 garlic clove, minced
  • 1 cup chopped fresh dill, stems removed
  • 1 ¼ cup Greek yogurt
  • 1 tbsp olive oil
  • Juice of ½ lemon or lime
  • Zest of 1 lemon
  • Pinch cayenne pepper, optional
  • Salt, if needed
  • a few slices cucumber, optional

For the Grilled Chicken:

 

  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.
  2. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  3. Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tablespoon olive oil.
  4. Preheat oven to 350. Cook for 30-45 mins or until done.
  5. Serve with a side of the dill Greek yogurt dip you prepared earlier!
  6. To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.

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