Fresh herbs and citrus with plenty of olive oil give this chicken a Mediterranean flavor, and a creamy dill sauce tops off all that crispy grilled flavor with a tasty contrast.
You can make the sauce with heavy cream to take advantage of all the good fats in grass-fed dairy, or substitute coconut milk if you don’t tolerate dairy at all.
To save a little time while cooking, you could also make the sauce ahead of time and just refrigerate it until it’s ready to serve – then you’d also get the contrast of a chilled sauce on the hot chicken.
For a cold side dish, cucumber salad might be a good choice. Or if you’re in the mood for something hot, what about grilled kebabs with vegetables and lemon slices? And don’t forget a big glass of homemade lemonade on the side.
Mediterranean-Style Chicken With Coconut Dill Sauce Recipe
SERVES: 4 PREP: 20 min COOK: 12 min
Ingredients
- 8 chicken thighs, boneless and skinless
- 5 garlic cloves, minced
- 1/2 tsp. paprika
- 1/2 tsp. allspice
- 1/2 tsp. ground nutmeg
- 5 tbsp. olive oil
- Juice of 2 limes
- Fresh chives, minced
- Sea salt and freshly ground black pepper
Coconut Dill Sauce Ingredients
- 2 garlic cloves, minced
- 1/4 cup fresh dill, minced
- 1¼ cup coconut milk or heavy cream (use coconut milk for dairy-free version)
- 1 tbsp. olive oil
- Juice of ½ lemon or lime
- Sea salt and freshly ground black pepper
Preparation
- Preheat a grill to medium-high heat.
- In a bowl, combine together the minced garlic, nutmeg, allspice, and 5 tbsp. olive oil, lime juice, and season with salt and pepper to taste.
- Brush the chicken with the garlic olive oil mixture.
- Place the chicken thighs on the grill, and cook for 5 to 6 minutes per side.
- While the chicken is cooking, mix all the ingredients for the coconut sauce together and season to taste.
- Drizzle fresh chives on top of the chicken and serve with the dill sauce.
Mediterranean-Style Chicken With Coconut Dill Sauce
Ingredients
- 8 chicken thighs boneless and skinless
- 5 garlic cloves minced
- 1/2 tsp. paprika
- 1/2 tsp. allspice
- 1/2 tsp. ground nutmeg
- 5 tbsp. olive oil
- Juice of 2 limes
- Fresh chives minced
- Sea salt and freshly ground black pepper
- 2 garlic cloves minced
- 1/4 cup fresh dill minced
- 1¼ cup coconut milk or heavy cream use coconut milk for dairy-free version
- 1 tbsp. olive oil
- Juice of ½ lemon or lime
- Sea salt and freshly ground black pepper
Instructions
- Preheat a grill to medium-high heat.
- In a bowl, combine together the minced garlic, nutmeg, allspice, and 5 tbsp. olive oil, lime juice, and season with salt and pepper to taste.5 garlic cloves, 1/2 tsp. paprika, 1/2 tsp. allspice, 1/2 tsp. ground nutmeg, 5 tbsp. olive oil, Juice of 2 limes, Sea salt and freshly ground black pepper
- Brush the chicken with the garlic olive oil mixture.8 chicken thighs
- Place the chicken thighs on the grill, and cook for 5 to 6 minutes per side.
- While the chicken is cooking, mix all the ingredients for the coconut sauce together and season to taste.2 garlic cloves, 1/4 cup fresh dill, 1¼ cup coconut milk or heavy cream, 1 tbsp. olive oil, Juice of ½ lemon or lime, Sea salt and freshly ground black pepper
- Drizzle fresh chives on top of the chicken and serve with the dill sauce.1/4 cup fresh dill, Fresh chives