Enormously full flavoured with an bold mixture of fragrant spices, fresh garlic and fruity olive oil blended into a thick aromatic paste, this succulent Mediterranean Grilled Chicken recipe is a celebration of complex flavours and simple healthy ingredients. Massaged all over with the spice and garlic paste, the chicken thighs are placed on a bed of sliced red onions bathed in lemon juice and olive oil, then covered and chilled for a few hours to allow the marinade to work its magic, and it does. Grilled on a outdoor barbecue over medium-high heat, the chicken and red onions are cooked for about 10 minutes per side, until the thighs are golden brown and cooked through, and the red onions are sweet and caramelized. Arranged on a decorative platter and garnished with fresh lemon and a tangy Dill Yoghurt Sauce, this recipe is a triumph of flavour and absolutely delicious.
Chicken thighs marinating in a garlic, paprika, allspice, nutmeg, cardamom and olive oil paste
over a bed of red onions and lemon juice
Dill yogurt sauce to be served with chicken
Recipe courtesy of 'The Mediterranean Dish'
Dill Yogurt Sauce:
1 garlic clove, minced
1 cup chopped fresh dill, stems removed plus extra for garnish
1 1/4 cup Greek yogurt
1 tbsp olive oil
1/2 lemon, juiced
1/8 tsp cayenne pepper, optional
Salt, if needed
10 garlic cloves, minced
1/2 tsp paprika
1/2 tsp allspice
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
Salt and pepper
5 tbsp olive oil, divided
8 boneless, skinless chicken thighs
1 medium size red onion, sliced
2 lemons, juiced
Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor, and blend until smooth. Season the sauce with salt if needed then transfer to a small bowl, cover and chill for at least one hour or until ready to use.
In a small bowl, mix together the minced garlic, spices and 3 tablespoons of olive oil. Pat the chicken thighs dry and rub with the garlic-spice mixture. Place the spiced chicken in a large plate or baking tray on a bed of sliced red onions topped with lemon juice and the remaining 2 tablespoons of olive oil. Cover and refrigerate for 2-4 hours or overnight.
When ready, heat an outdoor barbecue to medium-high, and place the chicken thighs and chopped red onions on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
To serve, arrange the grilled chicken and onions on a warm platter garnished with fresh dill, with a side dish of the dill yogurt sauce, warm pita and Greek Salad.