If you are looking for a dish that balances bright, fresh flavors with a perfectly grilled protein, this Grilled Chicken with Yogurt Dill Sauce Recipe is an absolute winner. Imagine juicy, tender chicken cubes marinated in a delightful mix of honey, olive oil, and herbs, grilled to perfection, and paired with a creamy, tangy yogurt sauce bursting with garden-fresh dill and cucumber. It’s a dish that not only tastes incredible but also feels like a light, refreshing indulgence perfect for any time you crave something wholesome yet exciting. Ready to dive into this delicious experience? Let’s get cooking!
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each adding its own magic to the final dish. From the sweetness of honey to the zestiness of lemon, and the creamy richness of Greek yogurt to the fragrant dill, every element plays a crucial role in crafting a vibrant flavor and appealing texture.
- 4 chicken breasts, cubed: Offers tender, juicy bites perfect for quick grilling and absorbing marinade flavors.
- 3 tbsp olive oil: Adds richness and helps keep the chicken moist while grilling.
- 2 tbsp honey: Brings a touch of natural sweetness that balances the tangy elements of the marinade.
- 2 tbsp red wine vinegar: Introduces a mild acidity that tenderizes the chicken and brightens the marinade.
- ½ tsp kosher salt: Essential for seasoning and enhancing all other flavors in the dish.
- ½ tsp oregano: Provides an earthy, herbal note that complements the grilled chicken perfectly.
- ½ tsp pepper: Adds just enough spice to round out the flavors without overpowering.
- ¾ cup Greek yogurt (unflavored, full-fat): Creates the creamy base of the sauce, offering tang and smoothness.
- ¼ cup dill, finely chopped: Infuses a fresh, bright aroma that is central to the yogurt dill sauce.
- 1 garlic clove, minced: Packs a punch of savory flavor that lifts the sauce to another level.
- 2 tbsp grated cucumber (squeezed of excess water): Adds crunch and a cooling effect to the sauce, making it refreshing.
- 1 tbsp lemon juice: Injects lively citrus notes that brighten the sauce perfectly.
- 1 pinch of kosher salt: Balances the yogurt sauce for the ideal savory taste.
How to Make Grilled Chicken with Yogurt Dill Sauce Recipe
Step 1: Prepare the Marinade and Chicken
Begin by whisking together olive oil, honey, red wine vinegar, kosher salt, oregano, and pepper in a large bowl. This marinade is your chicken’s flavor boost, infusing it with a subtle sweetness and invigorating herbs. Toss the cubed chicken breasts in it, ensuring every piece is well-coated. Let it rest for at least 20 minutes if you have time; this step tenderizes the chicken and locks in those lovely flavors.
Step 2: Mix the Yogurt Dill Sauce
While the chicken marinates, combine the Greek yogurt, finely chopped dill, minced garlic, grated cucumber (be sure to squeeze out the excess water to avoid a runny sauce), lemon juice, and a pinch of kosher salt in a bowl. Stir everything together until smooth and creamy. This sauce delivers a cooling, tangy contrast to the warm, smoky chicken and can even be made ahead for better flavor melding.
Step 3: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto skewers or place directly on the grill surface for searing. Cook the chicken for about 5-7 minutes per side or until just cooked through and beautifully charred on the edges. The grilling process gives the chicken that irresistible smoky flavor and juiciness.
Step 4: Serve
Once grilled, remove the chicken and let it rest for a couple of minutes to keep all the juices locked in. Serve immediately alongside the tangy yogurt dill sauce, ready to dip or drizzle over the chicken for that final burst of freshness and creaminess.
How to Serve Grilled Chicken with Yogurt Dill Sauce Recipe
Garnishes
Fresh herbs like dill or parsley sprinkled on top add a pop of color and enhance the fragrance. A few thin lemon wedges on the side offer a zesty option to brighten the dish further when squeezed on top just before eating.
Side Dishes
This dish pairs wonderfully with light, complementary sides such as a crisp green salad, fluffy couscous, or warm pita bread. Roasted or grilled vegetables also create a perfect balance, offering earthiness and texture contrast to the creamy sauce and tender chicken.
Creative Ways to Present
For a fun twist, serve the grilled chicken and yogurt dill sauce on skewers over a bed of rice pilaf or stuff inside pita pockets with fresh veggies for an easy Mediterranean-style wrap. You could even serve the sauce as a dip on the side for an interactive, shareable meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken and yogurt dill sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate prevents the chicken from becoming soggy and allows you to enjoy fresh textures the next day.
Freezing
The grilled chicken cubes freeze well and can be stored in a freezer-safe container for up to 2 months. However, the yogurt dill sauce is best made fresh as freezing changes its texture and can become watery once thawed.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the oven at a low temperature to retain moisture. Avoid microwaving if possible, as it can dry out the chicken. Serve with freshly made or chilled yogurt dill sauce for the best taste.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have a bit more fat and tend to remain extra juicy after grilling, which can add great flavor. Just keep an eye on cooking times as they may cook slightly faster.
Is Greek yogurt necessary for the sauce?
Greek yogurt is preferred for its creamy texture and tanginess. You can substitute with regular yogurt, but strain it first to remove excess liquid for a thicker sauce that won’t be runny.
Can I prepare the marinade and sauce ahead of time?
Yes! Marinate the chicken for up to 24 hours for deeper flavor infusion. The yogurt dill sauce is best made a few hours ahead to let the flavors meld but not too far in advance to keep it fresh.
What if I don’t have a grill?
No grill? No problem! You can cook the chicken on a grill pan, a hot cast-iron skillet, or even bake it in the oven at 400°F until cooked through and lightly browned.
How can I make the dish spicier?
For a kick of heat, add a pinch of crushed red pepper flakes to the marinade or mix a little cayenne pepper into the yogurt dill sauce for a spicy-yet-cool balance.
Final Thoughts
There’s something genuinely comforting about this Grilled Chicken with Yogurt Dill Sauce Recipe. It’s effortless, vibrant, and deeply satisfying—a recipe that invites you to enjoy fresh ingredients in a way that feels both indulgent and wholesome. Whether you’re cooking for family, friends, or a quiet dinner, this dish promises to be a delicious hit. Grab those simple ingredients, fire up the grill, and treat yourself to this bright, flavorful meal that feels like sunshine on a plate!
Print
Grilled Chicken with Yogurt Dill Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Grilled Chicken with Yogurt Sauce recipe features tender, marinated chicken breasts grilled to perfection and served with a creamy, tangy yogurt sauce infused with fresh dill, garlic, and cucumber. It’s a quick and healthy meal perfect for weeknights or casual gatherings, combining the smoky flavor of grilled chicken with a refreshing and light sauce for a delightful balance.
Ingredients
For the Chicken
- 4 chicken breasts, cubed
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp oregano
- ½ tsp pepper
For the Yogurt Sauce
- ¾ cup Greek yogurt (unflavored, full-fat)
- ¼ cup dill, finely chopped
- 1 garlic clove, minced
- 2 tbsp grated cucumber (squeeze out excess water using a paper towel or kitchen towel)
- 1 tbsp lemon juice
- 1 pinch of kosher salt
Instructions
- Prepare the marinade. In a medium bowl, whisk together olive oil, honey, red wine vinegar, kosher salt, oregano, and black pepper until well combined to create a flavorful marinade for the chicken.
- Marinate the chicken. Add the cubed chicken breasts to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.
- Preheat the grill. Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the chicken. Place the marinated chicken cubes on skewers or directly on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned with grill marks.
- Prepare the yogurt sauce. While the chicken is grilling, combine the Greek yogurt, chopped dill, minced garlic, grated cucumber (with excess water squeezed out), lemon juice, and a pinch of kosher salt in a small bowl. Stir until smooth and well blended. Refrigerate until ready to serve.
- Serve. Remove the chicken from the grill and let it rest for a few minutes. Serve the grilled chicken alongside or topped with the chilled yogurt sauce for a fresh and creamy complement.
Notes
- For juicier chicken, marinate for up to 2 hours but avoid marinating longer as the vinegar can start to break down the texture.
- You can substitute full-fat Greek yogurt with low-fat if preferred for a lighter option.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil the chicken in the oven, adjusting cooking times accordingly.
- Make sure to squeeze out cucumber moisture to prevent the yogurt sauce from becoming watery.
- Serve with a side of grilled vegetables or a fresh salad to complete the meal.
