Grilled Mediterranean Chicken with Creamy Dill Sauce and Herb
Juicy, marinated chicken grilled to perfection, bursting with Mediterranean flavors from lemon, garlic, and fresh herbs. Served with a cool, creamy dill sauce that complements the smoky char and adds a refreshing tang.
Time:
Prep Time: 20 minutes
Marinate Time: 1–2 hours (or overnight for best flavor)
Cook Time: 12–15 minutes
Total Time: ~1.5 hours
Servings: 4
Ingredients:
For the Chicken Marinade:
4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
Juice and zest of 1 lemon
3 garlic cloves, minced
2 teaspoons dried oregano (or 1 tbsp fresh, chopped)
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
For the Creamy Dill Sauce:
1 cup Greek yogurt
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon olive oil
Salt and pepper, to taste
For Garnish & Serving:
Fresh parsley or dill sprigs
Lemon wedges
Optional: warm pita bread or rice
Instructions:
1. Marinate the Chicken
In a bowl or zip-top bag, combine olive oil, lemon juice & zest, garlic, oregano, cumin, paprika, salt, and pepper.
Add chicken, turning to coat well.
Refrigerate for at least 1 hour, preferably up to overnight.
2. Make the Creamy Dill Sauce
Whisk together Greek yogurt, dill, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
Chill until ready to serve.
3. Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Remove chicken from marinade, letting excess drip off.
Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (75°C) and juices run clear.
Let rest 5 minutes before slicing.
4. Serve
Arrange chicken on plates, spoon creamy dill sauce over or on the side.
Garnish with fresh herbs and lemon wedges.
Serve with warm pita bread, rice, or a simple salad.
Notes:
Thighs tend to stay juicier and more forgiving than breasts but both work well.
Adjust herbs and spices to your liking; fresh oregano or thyme can be great additions.
For indoor cooking, grill pan or broiler works well.
Tips:
Marinate longer for deeper flavor.
Add heat by stirring a pinch of chili flakes into the marinade or sauce.
Serve cold leftovers in Mediterranean wraps or salads.
❓ Frequently asked questions FAQs:
Q: Can I use bone-in chicken?
A: Yes, but cook time will be longer—use a meat thermometer to check doneness.
Q: How to store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently or serve cold.
Q: Can I make the dill sauce ahead?
A: Yes, it keeps well up to 2 days refrigerated.
Nutrient Amount
Calories ~350 kcal
Protein 40g
Fat 15g
Carbohydrates 4g
Fiber 1g