Monday, June 14, 2010

Garlic-Lemon-Dill Grilled Chicken

There is nothing easier than cooking on the grill. I guess I can say that because Jon does all of the grilling... But he's so good at it, so why would I interfere?

Over the weekend we decided to grill chicken and wanted light and fresh flavors for the marinade. I took my inspiration from
this recipe for Garlic-Lemon Chicken Kabobs on the blog Loves to Eat. Instead of just garlic and lemon, we decided to add dill, fresh from my container garden of herbs. What a perfect addition! Some sort of yogurt dipping sauce would have been perfect with them... next time!

  • 3 trimmed chicken breasts
  • 3 cloves of garlic, put through the microplane
  • 1/4 c light olive oil
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • 3 sprigs of dill, roughly chopped
  • A few turns of freshly ground black pepper
  • Pinch of kosher salt


  • Cut chicken into kabob sized pieces and put in a bowl
  • Mix all other ingredients and pour over the chicken. Marinate for 2 hours.
  • Put chicken onto skewers and grill; Jon starts with high heat and then cooks them at medium for about 15 minutes.

Here they are right off the grill -

We both really loved this chicken - the dill and lemon work so well together, and are the perfect combination for a light and fresh summer dish.

I served the chicken with grilled Brussels sprouts and
potato salad.

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1 comment:

  1. yum! After our trip to Greece I have a new appreciation for dill :)