Description
Savor juicy grilled chicken paired with a tangy, creamy dill sauce. A flavorful and elegant main dish perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup plain Greek yogurt (or sour cream)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Prepare the Chicken: Begin by patting the 4 boneless, skinless chicken breasts dry with paper towels to remove excess moisture, ensuring they grill properly.
- Season the Chicken: In a mixing bowl, combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Rub this mixture all over the chicken breasts, ensuring they are evenly coated.
- Preheat the Grill: Preheat your grill to medium-high heat (around 375°F to 400°F). This temperature will allow for a beautiful char while keeping the chicken juicy.
- Grill the Chicken: Once the grill is preheated, place the chicken breasts on it. Cook for 6-7 minutes per side, or until internal temperatures reach 165°F. You want them to have nice grill marks and be cooked through but not dried out.
- Let it Rest: After grilling, remove the chicken from the grill and let it rest for about 5 minutes. This helps retain its juices.
- Prepare the Dill Sauce: While the chicken is resting, in a bowl, mix together 1 cup of plain Greek yogurt, 2 tablespoons of fresh chopped dill, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Stir well until smooth and creamy.
- Serve: Slice the grilled chicken and serve it warm on a platter, drizzling the creamy dill sauce generously on top.