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Mediterranean Grilled Chicken with Greek Dill Sauce
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Ingredients:
10 Garlic Cloves, minced
1/2 Tsp Paprika
1/2 Tsp Allspice
1/2 Tsp Ground Nutmeg
1/4 Tsp Cardamom
1/2 Tsp Salt
1/4 Tsp Black Pepper
5 Tbsp Olive Oil, divided
1 lb Boneless Skinless Chicken Breasts
1 Red Onion, sliced
Juice of 1/2 Lemon
Greek Dill Sauce
1 Garlic Clove, minced
1 Cup Fresh Chopped Dill, no stems
1 1/2 Cup Plain Greek Yogurt
1 Tbsp Olive Oil
Juice of 1/2 Lemon
1/4 Tsp Black Pepper
1/2 Tsp Salt
Make the Greek Dill Sauce. Add the minced garlic, dill, yogurt, olive oil, lemon, salt, and pepper to a bowl. Whisk to combine. Taste and adjust the seasoning if needed. Cover and refrigerate until ready to use.
Prepare the chicken. In a small bowl, mix the minced garlic, spices, and 3 Tbsp oil. Add the chicken and toss to completely coat.
Slice the onion and layer in the bottom of a baking dish. Place the chicken breasts on top of the onions. Pour over any remaining coating. Drizzle 2 Tbsp oil and the lemon juice over the top. Cover and refrigerate for at least 2 hours but up to 4 hours.
When ready, heat a grill pan or skillet over medium heat. Add the chicken breasts and grill on each side for 7-8 minutes or until an internal temperature of 165 degrees F is reached. Discard the onions.
Serve the chicken immediately with the Greek Dill Sauce on the side.
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Mediterranean Grilled Chicken with Greek Dill Sauce
Ingredients:
10 Garlic Cloves, minced
1/2 Tsp Paprika
1/2 Tsp Allspice
1/2 Tsp Ground Nutmeg
1/4 Tsp Cardamom
1/2 Tsp Salt
1/4 Tsp Black Pepper
5 Tbsp Olive Oil, divided
1 lb Boneless Skinless Chicken Breasts
1 Red Onion, sliced
Juice of 1/2 Lemon
Greek Dill Sauce
1 Garlic Clove, minced
1 Cup Fresh Chopped Dill, no stems
1 1/2 Cup Plain Greek Yogurt
1 Tbsp Olive Oil
Juice of 1/2 Lemon
1/4 Tsp Black Pepper
1/2 Tsp Salt
Directions:
Make the Greek Dill Sauce. Add the minced garlic, dill, yogurt, olive oil, lemon, salt, and pepper to a bowl. Whisk to combine. Taste and adjust the seasoning if needed. Cover and refrigerate until ready to use.
Prepare the chicken. In a small bowl, mix the minced garlic, spices, and 3 Tbsp oil. Add the chicken and toss to completely coat.
Slice the onion and layer in the bottom of a baking dish. Place the chicken breasts on top of the onions. Pour over any remaining coating. Drizzle 2 Tbsp oil and the lemon juice over the top. Cover and refrigerate for at least 2 hours but up to 4 hours.
When ready, heat a grill pan or skillet over medium heat. Add the chicken breasts and grill on each side for 7-8 minutes or until an internal temperature of 165 degrees F is reached. Discard the onions.
Serve the chicken immediately with the Greek Dill Sauce on the side.
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