Preparation

• Make the dill Greek yogurt sauce. Combine the minced garlic, fresh 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 a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
• Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
• Make the marinade and add the chicken. In a large dish with sides, add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss to coat in olive oil and lemon juice.
• Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours.
• Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
• Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready when its internal temperature, taken at the thickest part, reaches 165 degrees.
• Serve with a side of the dill Greek yogurt dip you prepared earlier.