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I first discovered the magic of dill sauce paired with grilled chicken at a small Mediterranean restaurant during a vacation. The way the creamy, tangy sauce complemented the smoky grilled meat was a revelation. When I got home, I was determined to recreate it. After several attempts, I finally nailed the perfect balance of Greek yogurt, fresh dill, garlic, and lemon. The chicken itself is seasoned simply – just paprika, salt, and pepper – because the sauce is the real star here. What I love most is how the yogurt-based sauce stays light and refreshing, not heavy like cream-based sauces. The fresh dill brings this bright, almost anise-like flavor that's incredibly addictive. Every time I make this, I'm transported back to that little restaurant, sitting outside under the Mediterranean sun. But now I can enjoy it any night of the week in my own kitchen, and that's pretty special.
Why I love this recipe
This recipe holds a special place in my heart because it's incredibly versatile and foolproof. You can prep the sauce ahead of time, making weeknight dinners a breeze. The chicken always comes out juicy and tender, never dry, and those grill marks make it look restaurant-worthy. What really makes me love this recipe is how it impresses everyone without requiring any fancy techniques or hard-to-find ingredients. It's elegant enough for company but easy enough for a Tuesday night. The dill sauce is also amazing on so many other things – I've used it on fish, lamb, roasted vegetables, and even as a dip for pita bread. Plus, it's a healthier option since we're using Greek yogurt instead of heavy cream or mayo. My family requests this dish at least twice a month, and I never get tired of making it because I know it'll be delicious every single time. It's that rare recipe that checks all the boxes: easy, healthy, impressive, and absolutely delicious.
What You Need From Your Kitchen
- Chicken breasts: Use boneless, skinless breasts of similar size for even cooking
- Greek yogurt: Full-fat works best for the creamiest sauce, but low-fat is fine too
- Fresh dill: Wash, pat dry, and chop finely for maximum flavor
- Garlic: Fresh minced garlic is preferred, but garlic paste works in a pinch
- Lemon juice: Freshly squeezed is ideal for the brightest flavor
- Paprika: Adds color and a subtle smoky sweetness to the chicken
Let's Make These Together
- Make the Creamy Dill Sauce
- Start by whisking together your Greek yogurt with freshly chopped dill, minced garlic, and a good squeeze of lemon juice. Season it well with salt and pepper, then pop it in the fridge. This resting time is key – it lets all those flavors marry together beautifully. The sauce should be thick but pourable, and that gorgeous green color from the fresh dill will make your mouth water.
- Prep and Season the Chicken
- Take your chicken breasts and pat them completely dry – this is super important for getting a good sear. Brush them all over with olive oil, then season generously with paprika, salt, and pepper. The paprika gives them that beautiful reddish-golden color when grilled. Let them sit at room temperature for about 10 minutes so they cook more evenly on the grill.
- Grill to Perfection
- Get your grill nice and hot – you want those gorgeous grill marks! Place the chicken on the grill and resist the urge to move it around. Let it cook undisturbed for 6-7 minutes to develop that beautiful crust. Flip once, cook another 6-7 minutes until it reaches 165°F internally. The key is not to overcook it – nobody likes dry chicken!
- Rest and Slice
- This is the hardest part – waiting! Let your chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping your chicken incredibly juicy. Slice it diagonally into thick pieces – it looks more elegant this way and every slice gets some of that delicious dill sauce.
- Sauce and Serve
- Arrange your beautiful sliced chicken on plates and drizzle that tangy, herb-packed dill sauce generously over the top. Don't be shy with it! Garnish with extra fresh dill or parsley for that final restaurant-quality touch. Serve it up hot and watch everyone's eyes light up!
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Switch Things Up
The first time I made this recipe was during a summer barbecue when I realized I had forgotten to buy the fancy marinade I'd planned to use. Panic mode! I raided my fridge and found Greek yogurt, fresh dill, and some garlic. I threw together this sauce on a whim, grilled the chicken simply with just salt, pepper, and a touch of paprika, and honestly? It was the best chicken I'd ever made. Everyone at the barbecue kept asking for the recipe. Now I intentionally "forget" the fancy marinades because this simple combination is so much better. The creamy dill sauce has this amazing tang from the yogurt and lemon, while the fresh dill gives it that restaurant-quality herb flavor. Sometimes the best recipes come from happy accidents!
Perfect Pairings
This grilled chicken pairs beautifully with so many sides! I love serving it over a bed of fluffy rice pilaf or buttery couscous to soak up that delicious dill sauce. Fresh Mediterranean salad with cucumbers, tomatoes, and red onion makes it a complete meal. For a lower-carb option, try it with roasted vegetables like zucchini, bell peppers, and asparagus. Greek-style roasted potatoes with lemon and oregano are also incredible alongside this dish. Don't forget some warm pita bread or crusty artisan bread to mop up every last drop of that creamy sauce!
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Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work wonderfully with this recipe. They're even more forgiving since they stay juicier. Just adjust the cooking time as thighs may take a minute or two longer. The internal temperature should still reach 165°F.
- → Can I make this without a grill?
Yes! You can use a grill pan on the stovetop over medium-high heat, or bake the chicken in a 425°F oven for 20-25 minutes. You won't get the smoky grill flavor, but it will still be delicious. You can also pan-sear the chicken in a regular skillet.
- → How do I keep the chicken from drying out?
The key is not to overcook it. Use a meat thermometer and remove the chicken from heat as soon as it reaches 165°F. Also, letting it rest for 5 minutes before slicing is crucial – this allows the juices to redistribute throughout the meat. Brining beforehand also helps tremendously.
- → Can I substitute the Greek yogurt with something else?
You can use sour cream for a similar texture, though it will be slightly tangier. Regular plain yogurt works too, but strain it first through cheesecloth to remove excess liquid. For a dairy-free option, try coconut yogurt, though the flavor will be different.
- → How long does the dill sauce last in the fridge?
The dill sauce will keep well in an airtight container in the refrigerator for up to 4-5 days. In fact, it often tastes even better the next day as the flavors continue to develop. Just give it a good stir before using as it may separate slightly.
- → Can I freeze the cooked chicken?
Yes, you can freeze the cooked chicken for up to 3 months. However, I don't recommend freezing the dill sauce as yogurt-based sauces can separate when thawed. Freeze the chicken sliced or whole in an airtight container, then make fresh sauce when you're ready to serve.
- → What if I don't have fresh dill?
Fresh dill is really what makes this sauce special, but in a pinch, you can use 1 tablespoon of dried dill instead of 3 tablespoons fresh. The flavor won't be quite as bright and vibrant, but it will still be tasty. You could also substitute fresh parsley or cilantro for a different but still delicious herb sauce.
Conclusion
This Grilled Chicken with Dill Sauce is proof that simple ingredients can create extraordinary meals. The combination of perfectly grilled chicken with that tangy, herb-infused sauce is simply irresistible. Whether you're cooking for your family on a busy weeknight or hosting friends for a casual dinner, this recipe delivers every time. It's healthy, satisfying, and so delicious that everyone will be asking for seconds. Make it once, and it'll become a permanent fixture in your dinner rotation!