Mediterranean Grilled Chicken and Greek Yogurt Sauce

Serves: 8
INGREDIENTS
For the Dill Greek Yogurt Sauce:
1 garlic clove, minced
1 cup chopped fresh dill, stems removed
1¼ cup Greek yogurt
1 tbsp olive oil
Juice of ½ lemon or lime
Pinch cayenne pepper, optional
Salt, if needed

For the Grilled Chicken:
10 garlic cloves, minced
½ tsp paprika
½ tsp allspice
½ tsp ground nutmeg
¼ tsp ground green cardamom
Salt and pepper
5 tbsp olive oil, divided
8 boneless, skinless chicken thighs
1 medium size red onion, sliced
Juice of 1-2 lemons
INSTRUCTIONS
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 for at least one hour or until ready to use.
In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
Serve with a side of the dill Greek yogurt dip you prepared earlier!
To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.