MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE

Steps:

• 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 potatoesor pita bread and a salad like Fattoush Salad. NOTES - The dill Greek yogurt sauce will keep well overnight, but you may have to discard any extra moisture that shows up on top. Give it a quick stir before serving. - To be sure the chicken is done, your thermometer, testing the thickest part of the chicken, should register 165 degrees F. - You can use chicken breasts if you prefer, adjust the cooking time accordingly.