Have you noticed a chicken theme to my recipes lately? Boneless, skinless chicken breasts has gone back down to about $1.88 a pound after raising in price right after the pandemic started. We are buying more chicken again so I am trying to find ways to make it slightly different so my family doesn’t get tired of plain grilled chicken.
Verdict: We used our fresh herbs in this recipe so that made this dish even better. The sauce is very “dilly” but you can add as much as you like to your sauce and the flavor pairs well with the spices of the chicken. This was one dish the entire family kept saying, “Yum,” after every bite.
I served this with a Mediterranean inspired couscous salad and a green vegetable side.
1 handful dill, fresh – remove from stems and chop
1 1/4 cup Greek yogurt
1 tablespoon olive oil
Juice of 1/2 lemon
Pinch cayenne pepper,
Salt, to taste
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Salt and pepper
5 tablespoons olive oil, divided
1 1/2 – 2 lbs chicken breast, boneless and skinless
1 medium size onion, sliced
Juice of 1–2 lemons
Make the dill Greek yogurt sauce mixing garlic, dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and it is a smooth thick sauce. Taste and add salt or other spices as necessary. Refrigerate mixture.
Mix the spices for the chicken together in a small bowl. Dry chicken breasts and rub with olive oil then with spice mixture.
Line a 13 x 9 baking dish with onion slices. Place the chicken on top of the onion and then drizzle with lemon juice and the remaining 2 tablespoons olive oil. Cover and refrigerate for several hours or overnight.
Place the chicken on the grill over medium-high heat. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered. Check for doneness with a meat thermometer.
Remove chicken from grill and top with dill sauce to serve.