Grilled Chicken with Dill Sauce
Ingredients
Sauce
- 1/2 cup chopped dill without stems
- 2 cloves crushed garlic
- 2 cups yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon lemon zest
Chicken
- 10 cloves crushed garlic
- 1 large onion, chopped
- 1 tablespoon mixed spice blend
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1 teaspoon crushed chili
- 1 teaspoon ground coriander
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 12 pieces boneless skinless chicken thighs
Preparation
In a bowl, place the dill, garlic, yogurt, olive oil, lemon juice and zest, and salt, mix well to combine, take about half a cup of the sauce then put the rest in the fridge until serving.
Place the remaining sauce in a bowl, add garlic, onion, add the mixed spices, paprika, cumin, turmeric, cardamom, salt, crushed chili, coriander, and rub well with your hand so that the spices are absorbed with the onion.
Add olive oil and lemon juice, and mix to combine the ingredients.
Add the chicken thighs and mix them in the mixture to coat well, cover and place in the fridge (if time is short, you can grill immediately).
Remove the chicken thighs from the fridge and let them sit for a while to come to room temperature.
Heat the grill or grill pan, place the chicken thighs on the grill, wait a few minutes until the bottom browns, then flip to the other side, wait a few minutes until fully cooked.
Place the grilled chicken thighs on a serving plate with the chilled remaining sauce beside it.
