Grilled Chicken with Yogurt, Dill, and Cilantro

This recipe was part of the beginning for us realizing how much we love dill. And yes, I realize that this post is about grilling and it is November. But give me a break…I ran out of summer weeks to share this. I started adding dill to all the things this summer after realizing how much K liked it, and I always loved it but had forgotten about it. My mom used to cook with it a bunch, partially because we always had a ready supply in our garden. I’ve tried growing it but had no luck. Maybe I need to try again. You know, when warm weather comes around, and maybe when the baby gives me a chance to do it.

Not only was the dill delicious, but the yogurt sauce was, too. I wanted it on everything. K felt the same way, so it’s not just me. The recipe called for you to grill the chicken with green onion and lemon wedges…I had decided to skip the lemon wedges because, well, meh…and lemons can be pricey. I did the green onions but it was NOT worth it. Tricky to skewer them and they added nothing. So, next time I would leave them off.

I also did cilantro instead of parsley because that’s how we roll if given the choice, but you can always change it depending on what your family likes.

Directions for Grilled Chicken with Yogurt, Dill, and Cilantro

Adapted from Food Network Magazine

  • 2 green onions, chopped
  • 1/4 cup packed fresh dill
  • 1/4 cup packed fresh cilantro
  • 3 Tablespoons water
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • 2-3 pounds boneless, skinless chicken thighs
  • 1/2 cup plain yogurt

In a food processor, place the green onions, dill, cilantro, olive oil, water, and some salt and pepper inside.

Puree until smooth. Set aside 2-3 Tablespoons of it. Use the rest to marinate the chicken thighs in a covered bowl for at least 4 hours or overnight in a refrigerator.

Preheat the grill to medium. You can use skewers, if desired, for the chicken thighs. Season with extra salt and pepper, and oil the grill grate.

(Ignore the green onions)

Grill the chicken for 8-10 minutes, flipping then cooking until cooked through. Let it rest for 5-10 minutes before serving.

Meanwhile, stir together the herb mixture you had set aside with the yogurt. Add some salt and pepper to taste.

Serve over the chicken.

Directions for Grilled Chicken with Yogurt, Dill, and Cilantro (without pictures)

Adapted from Food Network Magazine

  • 2 green onions, chopped
  • 1/4 cup packed fresh dill
  • 1/4 cup packed fresh cilantro
  • 3 Tablespoons water
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • 2-3 pounds boneless, skinless chicken thighs
  • 1/2 cup plain yogurt

In a food processor, place the green onions, dill, cilantro, olive oil, water, and some salt and pepper inside. Puree until smooth. Set aside 2-3 Tablespoons of it. Use the rest to marinate the chicken thighs in a covered bowl for at least 4 hours or overnight in a refrigerator.

Preheat the grill to medium. You can use skewers, if desired, for the chicken thighs. Season with extra salt and pepper, and oil the grill grate.

Grill the chicken for 8-10 minutes, flipping then cooking until cooked through. Let it rest for 5-10 minutes before serving.

Meanwhile, stir together the herb mixture you had set aside with the yogurt. Add some salt and pepper to taste. Serve over the chicken.

 

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