With spring slowly arriving here in Wisconsin it simply made sense to combine the dill with something we could place on the grill. Is summer grilling a favored pastime at anyone else's house? When my husband fires up the grill here it's an event!
This particular evening we settled on preparing grilled chicken (spiced up with some Mediterranean inspired flavors) and served with a yogurt dill sauce.
It was absolutely y u m m y.
The flavors of the allspice and nutmeg on the chicken and the cool creamy garlicky dill sauce….mmmm, so good.
Yogurt Dill Sauce:
2 garlic clove, minced
½ cup chopped fresh dill
1 ½ cup Greek yogurt
1 tbsp olive oil
Juice of ½ lemon
5 garlic cloves, minced
½ tsp paprika
½ tsp allspice
1 tsp ground nutmeg
4 tbsp olive oil, divided
4 chicken leg quarters
First prepare the yogurt dill sauce. In a small bowl combine the garlic, fresh dill, yogurt, olive oil, and lemon juice, mix until blended. Cover and refrigerate until ready to use.
In a small bowl, mix together the garlic, spices and olive oil.
Rub each piece of chicken with this mixture making sure to coat the leg quarters well.
To prepare to grill the chicken light the charcoal, once the charcoal is white and no longer smokes, place the chicken on the grill. Grill the chicken until cooked through (a meat thermometer should register 165 degrees).
Serve with the yogurt dill sauce.