When summer grilling season hits, this Mediterranean Grilled Chicken Thighs recipe becomes a regular in my kitchen. It’s bold, garlicky, and full of citrusy, herby flavor—and that creamy dill yogurt sauce on the side? Absolutely essential. The juicy, charred chicken thighs are marinated in a mixture of warm Mediterranean spices and grilled to smoky perfection. This is the kind of dish that makes you want to pour a glass of something cold and linger over a long, relaxed meal.
Why You’ll Love This Grilled Chicken Recipe
Chicken thighs are perfect for grilling—they’re forgiving, flavorful, and nearly impossible to overcook. And when you pair them with a vibrant marinade made of garlic, lemon juice, olive oil, and warming spices like allspice, paprika, and nutmeg, the flavor goes from good to downright addictive.
Top it all off with a cool, herby Greek yogurt sauce and you’ve got a summer dinner that hits all the right notes: tangy, savory, juicy, and fresh.
How Long to Grill Chicken Thighs
- Boneless, skinless chicken thighs take about 7–10 minutes on medium-high heat.
- Bone-in thighs need more time—15–25 minutes, depending on size.
Always cook chicken to an internal temperature of 165°F, and let it rest a few minutes before slicing.
Why You Should Marinate the Chicken
You can grill chicken without marinating it—but trust me, it’s worth the wait. A couple of hours (or overnight if you have time) lets the garlic, spices, and citrus really work their way into the meat.
If you’re short on time, even 30 minutes will add flavor. Just remember—add the lemon juice only during the last couple of hours if you’re marinating overnight to prevent the acid from over-tenderizing the chicken.
Ingredients for the Chicken Marinade
Here’s what you’ll need to flavor those thighs:
- 10 garlic cloves, minced (yes, 10—you want that big garlic punch!)
- Spices: paprika, allspice, nutmeg, and cardamom
- 1 red onion, halved and thinly sliced
- Extra virgin olive oil, for richness
- Juice of 2 lemons, added just before grilling
- Kosher salt and black pepper, to taste
How to Make Mediterranean Grilled Chicken Thighs
1. Prep and season the chicken
Pat 8 boneless, skinless chicken thighs dry. In a bowl, combine minced garlic, olive oil, paprika, allspice, nutmeg, cardamom, salt, and pepper. Rub this mixture all over the chicken.
2. Marinate
In a shallow dish, scatter the sliced red onion. Add lemon juice and more olive oil, then lay the seasoned chicken over the onions. Turn everything so it’s coated well. Cover and refrigerate for 2–4 hours. If marinating overnight, hold the lemon juice until the final few hours.
3. Fire up the grill
Heat your grill to medium-high and lightly oil the grates.
4. Grill the chicken
Use tongs to lay the thighs on the grill (discard the onions). Close the lid and cook for about 5 minutes, then flip and grill another 3–5 minutes. I like to take them off when the internal temp hits 160°F, then rest them under foil until they reach 165°F.
How to Make the Dill Yogurt Sauce
This sauce is cool, creamy, and loaded with fresh dill—perfect for spooning over the grilled chicken. You’ll need:
- 1 cup full-fat Greek yogurt
- 1 small garlic clove, finely minced
- 1–2 tablespoons fresh dill, chopped
- Juice of half a lemon
- Salt, to taste
Stir it all together in a bowl. This sauce keeps well in the fridge, so feel free to make it the night before.
Not a dill fan? Try tzatziki or tahini green goddess dressing instead.
Grilling Bone-In Thighs
You can use this same marinade and method for bone-in chicken thighs—just adjust the grilling time to about 15–25 minutes. Keep the heat medium-high and flip halfway through. Always check the internal temperature to ensure doneness.
Can I Use Chicken Breasts Instead?
Yes, but keep in mind that boneless breasts cook faster and can dry out if overdone. Grill them for about 4–5 minutes per side, and pull them when they hit 155°F. Let them rest under foil until they reach 165°F before slicing.
What to Serve with Mediterranean Grilled Chicken
There’s no shortage of great sides to go with this dish. A few of my favorites:
- Grilled vegetables – Zucchini, bell peppers, or even veggie skewers
- Simple lettuce salad – Tossed with olive oil, lemon, and herbs
- Piyaz (Turkish white bean salad) – Hearty and fresh
- Balela (chickpea salad) – Bright and full of Mediterranean flavor
- Warm pita or flatbread – Always a good idea for scooping up yogurt sauce
Storage Tips
Leftover grilled chicken thighs will keep well in an airtight container in the fridge for up to 4 days. The yogurt sauce should also be stored in the fridge and stirred before serving again. This recipe is also great for meal prep—just slice the chicken and tuck it into salads, wraps, or bowls throughout the week.
Final Thoughts
These Mediterranean grilled chicken thighs are packed with flavor from the first bite to the last. The spice blend, the garlic, the citrus—it all works together to create a dish that feels summery, bold, and satisfying. Paired with that tangy dill yogurt sauce, it’s a recipe you’ll want to make again and again, whether you’re firing up the grill for friends or just cooking for yourself on a weeknight. Simple, fresh, and full of flavor—that’s the beauty of this dish.
Mediterranean Grilled Chicken Thighs
A perfect grilled chicken dish with bold Mediterranean flavors. The marinade—made with garlic, lemon, and warm spices—gives this recipe its signature taste.
Ingredients
- 1 garlic clove, minced
- 1 cup fresh dill, stems removed and chopped
- 1 1/4 cup Greek yogurt
- Pinch of cayenne pepper, optional
- Kosher salt, to taste
- 1 tablespoon extra virgin olive oil
- Juice of 1/2 lemon or lime
- For the Grilled Chicken:
- 10 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground green cardamom
- Salt and pepper
- 8 boneless skinless chicken thighs
- 1 red onion, halved and thinly sliced
- Juice of 2 lemons
- 5 tablespoons extra virgin olive oil, divided
Instructions
- To make the dill yogurt sauce, blend the garlic, chopped dill, Greek yogurt, olive oil, lemon or lime juice, and cayenne (if using) in a food processor. Blend until smooth and thick. Taste and add salt if needed. Transfer to a container, cover, and refrigerate until ready to serve.
- For the chicken, combine the garlic, paprika, allspice, nutmeg, cardamom, and 3 tablespoons of olive oil in a small bowl. Pat the chicken thighs dry and coat them well with this spice mixture.
- In a large dish, mix the sliced red onions with lemon juice and the remaining 2 tablespoons of olive oil. Lay the chicken over the onions and gently turn everything so the chicken is coated in the lemony mixture.
- Cover and refrigerate to marinate for at least 2 hours and up to 4 hours if you can. If you're short on time, even 30 minutes will give the chicken good flavor.
- Preheat a gas grill to medium-high. Once hot, add the chicken to the grill and cover. Cook for 5 minutes, flip the chicken, then cover again and grill for another 3 to 5 minutes until done.
- Let the chicken rest for about 5 minutes before serving. The internal temperature should reach 165°F at the thickest part.
- Serve with a generous spoonful of the dill Greek yogurt sauce. For more serving inspiration, check out your favorite Mediterranean side dishes or salads!
Notes
- You’ll find excellent Mediterranean staples like olive oils and spices in our online shop—great for bringing out the best in this recipe.
- For the best flavor, don’t skip the marinade time. If you’re planning ahead, marinate the chicken for up to 4 hours. If you want to marinate overnight, just add the lemon juice only 1 to 2 hours before grilling.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 350Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 138mgSodium 326mgCarbohydrates 15gFiber 1gSugar 10gProtein 32g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
