Make the marinade by combining all of the marinade ingredients in a shallow dish or zip-top bag.
Place the chicken in the marinade and toss to coat. Set aside while you prep the sauce.
Place all of the sauce ingredients in a pint jar or a 1 or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender.
Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a medium-thick sauce (slightly thinner than mayo). Taste the sauce and add more dill if desired and blend again.
Prepare your grill to medium-high heat. Once the grill is hot, place the chicken thighs on the grill to cook.
Cook chicken for 4-6 minutes per side, or until cooked though in the center. Baste chicken with remaining marinade on both sides while cooking.
Serve chicken topped with sauce. Enjoy.
Instead of grilling, you can easily bake the chicken thighs. Preheat your oven to 400° Fahrenheit and line a baking sheet with parchment paper. Follow the steps above to marinate the chicken and make the sauce. Place the chicken on the sheet pan and cook for 25-30 minutes, or until the chicken is cooked through. Cooking time will vary depending on the size of the chicken pieces.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here.