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;
Ingredients for the coconut dill sauce
- 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, 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.