Instructions: Preheat the broiler or prepare a charcoal grill and allow the coals to burn down to a gray ash. Oil the broiling pan or grill to prevent sticking.

Combine the sour cream, mayonnaise, lemon juice, and dill in a large bowl. Season to taste with salt and pepper. Set aside while preparing the thighs. (The sauce can be made up to 2 days in advance. Keep covered in the refrigerator until 30 minutes before serving).

Place the thighs skin side toward the heat on a broiling pan or charcoal grill. Cook about 6 inches from the source of heat, turning once, until the skin is lightly browned and the flesh nearest the bone shows no sign of pink when tested with a fork, about 30 minutes.

Spoon a small amount of the sauce over the thighs while still hot. Serve the remaining sauce on the side.

Serves 6.

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