Greek Yogurt Dill Sauce: Combine all ingredients in a food processor until well blended. Place in a small bowl, cover and refrigerate.

Grilled Chicken: In a small bowl, mix together the minced garlic, poultry seasoning and 3 Tbsp. olive oil. Pat chicken dry and rub with this mixture.

In a large dish (with sides), add the onion, lemon juice and 2 Tbsp. olive oil. Add chicken and toss to coat the chicken. Cover and refrigerate for 24 hours.

Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over, cover and grill for another 3 to 5 minutes.

Cook until chicken reaches an internal temperature of 165°F.

Serve with Greek Yogurt dill dip.