RECIPE: Mediterranean Chicken Thighs with a Creamy Dill Sauce

Here’s all the intro you need: this recipe BANGS.

Serve it with rice pilaf, roasted baby potatoes or an arugula salad. If you want to get fancy, grab some pita bread and make a sammie.


Serves 2-3 people


For the Chicken:

-1 package of boneless, skinless chicken thighs

-10 cloves garlic, minced

-1 red onion, thinly sliced

-2 lemons, juiced

-1/2 tsp. Berbere seasoning

-1/2 tsp. paprika

-1/4 tsp. salt

-1/4 tsp. black pepper

-5 tbsp. olive oil

For the Creamy Dill Sauce:

-4 tbsp. full-fat plain Greek yogurt

-1 lemon, juiced

-1/4 cup crumbled feta cheese

-1/4 cup whole milk

-1/4 tsp garlic powder

-1 tbsp. dill

-2 tbsp. olive oil

-1/4 tsp. salt

-1/4 tsp. black pepper

-1 tbsp. parsley


Step 1: Slice your onion and mince your garlic.

Step 2: Prepare your chicken.

Pat the chicken thighs dry with paper towels.

In a large bowl, add minced garlic, half the olive oil, and the spices listed under “for the chicken.”

Add chicken thighs to bowl and throughly coat chicken in mixture, poking with a fork to allow the mixture to seep into the chicken.

Step 3: Line a 9″ x 13″ baking dish with your sliced red onions.

Place the chicken on top and pour the remaining olive oil and lemon juice over the chicken and onions.

Cover and allow chicken to marinate in fridge for at least 4 hours. Overnight is best!

PRO TIP: We only use glass bakeware because it’s nontoxic (most metal bakeware contains harmful chemicals that leech into your food). Here’s the glass pan I used for this recipe – I like this one specifically because it comes with a lid!

Step 4: Once chicken has marinated, it’s time to cook.

Heat a cast-iron grill pan on medium-high.

PRO TIP: You can use a grill instead. But if you’d rather cook indoors, or the weather won’t allow for a grill, I’d recommend this particular cast-iron grill pan.

Add chicken to pan and cook for 5-6 minutes each side.

Step 5: Meanwhile, prepare your Creamy Dill Sauce.

In a medium mixing bowl, add yogurt, spices, lemon juice and olive oil. Mix thoroughly.

Next, add the crumbled feta cheese and mix again.

Finally, add the milk and carefully whisk the mixture together.

Spoon sauce over chicken and serve family style!

I like to spoon some of the cooked red onion slices onto the plate, as well as some fresh dill for garnish and the squeezed lemon halves.

Hey kids! Just a heads up that this post may contain affiliate links to products I love and use. If you take action after clicking one of these links (i.e. subscribe, make a purchase, etc.) I’ll earn a bit of a commission, which helps me keep this blog up and running – so you can keep finding dope recipes like this one to recreate yourself! Thanks in advance for supporting The Northeast Ginger – xoxo Gossip Girl

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