Ingredients:

Dill Greek Yogurt Sauce:

• 1 garlic clove, finely minced
• 1 handful dill, fresh – remove from stems and chop
• 1 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Pinch cayenne pepper,
• Salt, to taste

Grilled Chicken:

• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• Salt and pepper
• 5 tablespoons olive oil, divided
• 1 1/2 – 2 lbs chicken breast, boneless and skinless
• 1 medium size onion, sliced
• Juice of 1–2 lemons

Directions:

1. Make the dill Greek yogurt sauce mixing garlic, dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and it is a smooth thick sauce. Taste and add salt or other spices as necessary. Refrigerate mixture.
2. Mix the spices for the chicken together in a small bowl. Dry chicken breasts and rub with olive oil then with spice mixture.
3. Line a 13 x 9 baking dish with onion slices. Place the chicken on top of the onion and then drizzle with lemon juice and the remaining 2 tablespoons olive oil. Cover and refrigerate for several hours or overnight.
4. Place the chicken on the grill over medium-high heat. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered. Check for doneness with a meat thermometer.
5. Remove chicken from grill and top with dill sauce to serve.