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Grilled Chicken with Creamy Garlic Dill Sauce

Juicy, herb-crusted grilled chicken breasts drizzled with a cool and tangy yogurt-based garlic and fresh dill sauce. A perfect, easy, and flavorful dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Herb-Crusted Chicken
  • 4 boneless, skinless chicken breasts about 1.5-2 lbs total
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
Creamy Garlic Dill Sauce
  • 1 cup plain Greek yogurt or sour cream
  • 2 cloves fresh garlic finely grated
  • 3 tbsp fresh dill finely chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Equipment

  • Grill or grill pan
  • Meat mallet or rolling pin
  • Small Mixing Bowls
  • Whisk
  • Meat thermometer

Method
 

  1. Pound chicken breasts to an even thickness of about 3/4 inch. Pat dry.
  2. In a small bowl, mix olive oil, oregano, thyme, garlic powder, onion powder, paprika, salt, and pepper to create a paste.
  3. Rub the paste evenly over both sides of the chicken. Let stand for 15-20 minutes.
  4. Meanwhile, whisk together yogurt, grated garlic, chopped dill, lemon juice, and olive oil in a bowl. Season with salt and pepper. Refrigerate.
  5. Preheat grill to medium-high heat (400°F). Oil the grates.
  6. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
  7. Remove chicken from grill, tent with foil, and let rest for 5-10 minutes.
  8. Slice chicken and serve drizzled generously with the creamy garlic dill sauce.

Notes

For best results, use fresh dill and fresh garlic for the sauce. The chicken can be marinated for up to 4 hours in the refrigerator.