Grilled Chicken Dill is a fresh, herb-forward chicken recipe inspired by the clean, simple flavors often associated with Scandinavian cooking. Tender chicken is marinated with fresh dill, lemon, garlic, olive oil, and a touch of creamy yogurt, then grilled until beautifully browned on the outside and juicy inside. The result is a light yet satisfying meal with bright citrus notes, fragrant herbs, and a deliciously savory grilled flavor.

This recipe is easy enough for a weeknight dinner but flavorful enough for a summer gathering, family barbecue, or weekend meal. Dill is the star ingredient, giving the chicken its distinctive Scandinavian character while lemon adds brightness and yogurt helps create a tender, flavorful coating.

Why You’ll Love This Grilled Chicken Dill Recipe

There are plenty of grilled chicken recipes, but this version has several qualities that make it especially appealing.

Fresh and flavorful: Fresh dill gives the chicken a wonderful herbal aroma without overpowering the meat.

Juicy chicken: Yogurt and olive oil help create a flavorful marinade while protecting the chicken from drying out during grilling.

Simple ingredients: Most of the ingredients are everyday pantry or refrigerator staples.

Easy preparation: The marinade comes together in minutes.

Perfect for grilling: The chicken develops attractive grill marks and a lightly charred exterior.

Versatile: Serve it with potatoes, cucumber salad, rice, vegetables, flatbread, or a creamy dill sauce.

Great for meal prep: Cooked chicken can be sliced and added to salads, sandwiches, wraps, and grain bowls.

Complete Recipe

Recipe Name

Grilled Chicken Dill (Scandinavian)

Cuisine

Scandinavian-inspired

Preparation Time

15 minutes

Marinating Time

30 minutes to 4 hours

Cooking Time

12–18 minutes, depending on the thickness of the chicken

Total Time

Approximately 1 hour, including a short marinade

Servings

Calories

Approximately 300–400 calories per serving, depending on the chicken cut and marinade quantities.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts, about 6–8 ounces each
2 tablespoons olive oil
1/2 cup plain Greek yogurt
1/4 cup fresh dill, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3 garlic cloves, finely minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon paprika

For the Optional Dill Sauce

1/2 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, finely grated
1/4 teaspoon salt
1/4 teaspoon black pepper

Optional Garnishes

Fresh dill
Lemon wedges
Thinly sliced cucumber
Chopped fresh parsley
Lemon zest
Cracked black pepper

Ingredient Form and Preparation

Good preparation makes grilled chicken easier and more consistent. Before beginning, prepare each ingredient properly.

Chicken

Use boneless, skinless chicken breasts for a lean and convenient meal. If the breasts are very thick, gently pound them to an even thickness of approximately 3/4 inch.

An even thickness is important because it allows the chicken to cook at approximately the same rate from one end to the other.

Chicken thighs can also be used. They are naturally more forgiving and remain juicy even when cooked slightly longer.

Fresh Dill

Fresh dill is strongly recommended for this recipe. Wash the dill thoroughly, pat it dry, remove any particularly thick stems, and finely chop the delicate leaves.

Fresh dill provides a brighter flavor than dried dill.

Lemon

Use fresh lemon juice whenever possible. Before cutting the lemon, roll it firmly against the counter with your palm. This helps release more juice.

If using lemon zest, grate only the yellow outer layer. Avoid the white pith underneath because it can taste bitter.

Garlic

Fresh garlic gives the marinade a much stronger aroma than garlic powder. Finely mince or grate the garlic so that it distributes evenly throughout the marinade.

Greek Yogurt

Plain Greek yogurt creates a creamy marinade and contributes mild tanginess. Full-fat or low-fat Greek yogurt can both work.

Avoid flavored yogurt because sweetness or additional flavorings can interfere with the savory marinade.

Olive Oil

Olive oil contributes richness and helps the marinade coat the chicken evenly.

Dijon Mustard

Dijon mustard adds subtle sharpness and helps balance the yogurt, lemon, dill, and honey.

Honey

A small amount of honey balances the acidity of the lemon and yogurt. It also encourages attractive browning on the grill.

How to Make Grilled Chicken Dill

Step 1: Prepare the Chicken

Place the chicken breasts on a clean cutting board.

If the breasts are very thick, place them between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they have a relatively even thickness.

Do not pound the chicken aggressively. The goal is simply to create an even piece of meat.

Pat the chicken dry with paper towels.

Dry chicken allows the marinade to adhere better and encourages better browning on the grill.

Step 2: Make the Dill Marinade

In a medium bowl, combine:

Greek yogurt
olive oil
chopped fresh dill
lemon juice
lemon zest
minced garlic
Dijon mustard
honey
salt
black pepper
onion powder
paprika

Stir until everything is thoroughly combined.

The marinade should be creamy, fragrant, and evenly mixed.

Taste a tiny amount of the marinade before adding the raw chicken. Adjust the seasoning if necessary.

If you want a stronger dill flavor, add another tablespoon of chopped fresh dill.

For extra lemon flavor, add a little additional zest rather than a large amount of lemon juice.

Step 3: Marinate the Chicken

Place the chicken in a large resealable bag or shallow container.

Pour the marinade over the chicken.

Turn each piece several times so that it is completely coated.

Cover the container or seal the bag and refrigerate.

For the best flavor, marinate the chicken for 2–4 hours.

If you are short on time, even 30 minutes can provide noticeable flavor.

Avoid leaving the chicken in a strongly acidic marinade for an excessively long period because the texture can eventually become less desirable.

Step 4: Prepare the Grill

Preheat your grill to medium-high heat.

For a gas grill, this generally means heating the grill to around 400–450°F (205–230°C).

For a charcoal grill, allow the coals to become hot and develop a layer of gray ash.

Clean the grill grates thoroughly.

Lightly oil the grates using a paper towel held with long-handled tongs. Be careful around the flames.

A clean, properly heated grill helps prevent the chicken from sticking.

Step 5: Remove Excess Marinade

Take the chicken out of the refrigerator shortly before grilling.

Remove the chicken from the marinade and allow excess marinade to drip off.

You do not need to scrape the chicken completely clean. A thin coating is desirable.

Discard any marinade that has been in contact with raw chicken.

Do not reuse it as a sauce unless it is thoroughly cooked first.

Step 6: Grill the Chicken

Place the chicken breasts on the hot grill.

Close the lid.

Cook for approximately 5–7 minutes on the first side, depending on thickness.

Do not repeatedly move the chicken around.

Allowing it to remain undisturbed helps it develop attractive grill marks.

After the first side has browned, turn the chicken over.

Cook for another 5–7 minutes.

The exact cooking time will depend on the thickness of the chicken, grill temperature, and chicken cut.

Step 7: Check for Doneness

The safest and most reliable way to determine whether chicken is cooked is to use an instant-read thermometer.

Insert the thermometer into the thickest part of the chicken.

The chicken should reach an internal temperature of 165°F (74°C).

Do not judge doneness only by the outside color.

If the chicken has reached the recommended internal temperature, remove it from the grill.

Step 8: Rest the Chicken

Transfer the grilled chicken to a clean plate or cutting board.

Allow it to rest for approximately 5 minutes before slicing.

Resting gives the juices time to redistribute throughout the meat.

If you cut immediately into extremely hot chicken, more of the juices can escape onto the cutting board.

Step 9: Prepare the Optional Dill Sauce

While the chicken rests, prepare the sauce.

Combine:

Greek yogurt
fresh dill
lemon juice
Dijon mustard
honey
garlic
salt
black pepper

Mix thoroughly.

Taste and adjust the seasoning.

For a thinner sauce, add a teaspoon or two of water or additional lemon juice.

For a stronger dill flavor, add another teaspoon of chopped fresh dill.

Step 10: Slice and Serve

Slice the rested chicken against the grain.

Arrange the chicken on a serving platter.

Add a spoonful of creamy dill sauce over the top or serve it on the side.

Garnish with fresh dill, lemon wedges, and a little freshly cracked black pepper.

Serve immediately.

What Makes This Chicken Scandinavian-Inspired?

Scandinavian cooking is often associated with fresh, clean flavors and ingredients that allow the main components to remain recognizable.

Dill is particularly important in Nordic cuisine and pairs naturally with fish, potatoes, cucumbers, dairy, and poultry.

This recipe takes those flavor ideas and applies them to grilled chicken.

The combination of:

Fresh dill
Lemon
Yogurt
Garlic
Cucumber
Potatoes
Simple seasoning

creates a fresh and balanced flavor profile.

Rather than relying on a large number of strong spices, this recipe emphasizes herbs, acidity, creaminess, and the natural smoky flavor produced by grilling.

Tips for Juicy Grilled Chicken

1. Pound Thick Chicken Breasts

Very thick chicken breasts can become dry on the outside before the center reaches the correct temperature.

Pounding them evenly solves much of this problem.

2. Don’t Skip the Marinade

Even a short marinade adds flavor.

If possible, give the chicken at least 30 minutes.

For deeper flavor, use 2–4 hours.

3. Don’t Use Excessively High Heat

Very high heat can burn the yogurt and honey in the marinade before the chicken is fully cooked.

Medium-high heat is usually ideal.

4. Don’t Constantly Flip the Chicken

Let the chicken cook long enough to develop browning before turning it.

Repeated flipping can make grilling more difficult.

5. Use a Thermometer

A thermometer takes the guesswork out of cooking chicken.

Check the thickest section rather than the thinnest edge.

6. Rest Before Cutting

A few minutes of resting can help keep the chicken juicy.

How to Prevent Chicken From Sticking

Chicken can stick to grill grates for several reasons.

The grill may not be hot enough, the grates may be dirty, or the chicken may be moved too soon.

Preheat the grill thoroughly.

Clean the grates.

Lightly oil the grates.

Then place the chicken on the grill and allow it to cook undisturbed.

When properly browned, the chicken should release more easily.

If it is sticking badly, give it additional time rather than immediately trying to force it loose.

Best Chicken Cuts for This Recipe

Chicken Breast

Chicken breast is the leanest choice and works particularly well with the creamy dill marinade.

Because breast meat contains less fat, avoid overcooking it.

Chicken Thighs

Boneless, skinless chicken thighs are excellent if you prefer richer, juicier meat.

They can tolerate longer cooking better than chicken breast.

Chicken Tenders

Chicken tenders cook quickly and are excellent for children or smaller portions.

Watch them carefully because their smaller size means they can overcook quickly.

Bone-In Chicken

Bone-in chicken can also be used, although cooking will take longer.

Use a thermometer to determine when the chicken has reached the proper internal temperature.

Serving Suggestions

Grilled Chicken Dill works with a wide variety of side dishes.

Scandinavian-Style Potato Salad

Boiled potatoes tossed with dill, yogurt, cucumber, lemon, and a little mustard make an excellent companion.

Cucumber Salad

Thinly sliced cucumbers with dill, vinegar, yogurt, and a pinch of salt create a refreshing contrast to the grilled chicken.

Roasted Potatoes

Crispy roasted potatoes pair beautifully with the creamy dill sauce.

Steamed Vegetables

Serve the chicken with broccoli, green beans, asparagus, or carrots for a simple dinner.

Rice

Plain white rice, brown rice, or herbed rice can absorb the flavorful juices and dill sauce.

Flatbread

Warm flatbread makes it easy to turn the chicken into wraps.

Add cucumber, lettuce, dill sauce, and sliced chicken.

Grilled Chicken Dill Salad

Leftover chicken can easily become a complete salad.

Combine:

Sliced grilled chicken
Mixed greens
Cucumber
Cherry tomatoes
Red onion
Fresh dill
Radishes

Top with a simple dressing made from lemon juice, olive oil, Dijon mustard, salt, and pepper.

Add the creamy dill sauce as an additional dressing if desired.

Grilled Chicken Dill Wraps

Slice the chicken into thin strips.

Warm a flatbread or tortilla.

Add:

Grilled chicken
Cucumber
Lettuce
Fresh dill
Tomato
Red onion
Creamy dill sauce

Fold the bottom upward and roll tightly.

These wraps make an excellent lunch.

How to Store Leftovers

Allow leftover chicken to cool appropriately before refrigerating.

Place the chicken in an airtight container and refrigerate.

For best quality, use refrigerated cooked chicken within several days.

Keep the dill sauce in a separate airtight container if possible.

When reheating, use gentle heat.

Microwaving chicken for too long can make the meat dry and rubbery.

For better results, slice the chicken and reheat it briefly with a small splash of water or broth.

Can You Freeze Grilled Dill Chicken?

Yes.

Cooked grilled chicken can be frozen in an airtight freezer-safe container or tightly wrapped freezer bag.

For best quality, remove as much excess air as possible.

Label the container with the date.

Thaw frozen chicken in the refrigerator before reheating.

The creamy dill sauce is generally better prepared fresh because dairy-based sauces can change texture after freezing and thawing.

Make-Ahead Instructions

This recipe works well for meal preparation.

Prepare the marinade earlier in the day.

Marinate the chicken in the refrigerator.

You can also prepare the dill sauce ahead of time and refrigerate it.

When ready for dinner, preheat the grill and cook the chicken fresh.

For meal prep, grill several chicken breasts at once and divide them into individual portions.

Serve throughout the week with different sides to keep meals interesting.

Common Mistakes to Avoid

Overcooking the Chicken

This is the most common mistake.

Use a thermometer rather than relying solely on cooking time.

Using Too Much Lemon Juice

Lemon is important, but too much acid can dominate the delicate dill flavor.

Burning the Marinade

Yogurt and honey can brown quickly.

Use medium-high rather than extremely high heat.

Using Only Dried Dill

Dried dill works in an emergency, but fresh dill provides a much brighter and more aromatic result.

Cutting the Chicken Immediately

Allow the chicken to rest before slicing.

Not Preheating the Grill

A cold grill can cause sticking and poor browning.

Overcrowding the Grill

Leave enough space between pieces so heat can circulate effectively.

Variations

Creamy Garlic Dill Chicken

Increase the garlic and add extra Greek yogurt to the marinade.

Serve with a generous amount of creamy dill sauce.

Lemon Dill Chicken

Increase the lemon zest and add a little extra lemon juice.

This creates an especially bright summer flavor.

Spicy Dill Chicken

Add crushed red pepper flakes or a small amount of cayenne pepper to the marinade.

Honey Dill Chicken

Increase the honey slightly for a sweeter grilled finish.

Be careful with high heat because additional honey can brown quickly.

Dill Chicken Thighs

Replace chicken breasts with boneless chicken thighs.

The result will be richer and particularly juicy.

Frequently Asked Questions

Can I use dried dill?

Yes. If fresh dill isn’t available, dried dill can be substituted. Because dried herbs are more concentrated, start with a smaller quantity and adjust according to taste.

Fresh dill is preferred for this recipe.

How long should I marinate the chicken?

Thirty minutes is enough for a quick meal, but 2–4 hours provides better flavor.

Keep the chicken refrigerated while marinating.

Can I cook this chicken on a grill pan?

Absolutely.

Heat a lightly oiled grill pan over medium-high heat.

Cook the chicken until browned and cooked through, turning halfway through cooking.

Can I bake the chicken instead?

Yes.

Place the marinated chicken in a baking dish and bake in a preheated oven until the thickest portion reaches 165°F (74°C).

The cooking time depends on the thickness of the chicken.

Can I use chicken thighs?

Yes. Chicken thighs are an excellent alternative.

They are especially good if you prefer darker meat with a richer flavor.

Can I make the recipe without yogurt?

Yes.

You can make a simpler marinade using olive oil, lemon, garlic, dill, Dijon mustard, salt, pepper, and a small amount of honey.

The yogurt version, however, provides a creamy coating and mild tanginess.

Nutrition Information

Approximate nutrition per serving will vary according to the chicken size, yogurt, oil, and sauce.

A serving of grilled chicken without a large amount of sauce generally provides:

Calories: approximately 300–400
Protein: approximately 40–50 grams
Fat: approximately 10–18 grams
Carbohydrates: approximately 5–10 grams
Fiber: minimal
Sodium: depends on the amount of added salt

Serving the chicken with potatoes, rice, bread, or creamy sauce will increase the overall nutritional values.

Complete Cooking Timeline

For an organized dinner, use this timeline:

0:00 — Prepare chicken
Trim excess fat and pound thick breasts evenly.

0:05 — Prepare marinade
Mix yogurt, dill, lemon, garlic, olive oil, mustard, honey, and seasonings.

0:10 — Marinate
Coat chicken thoroughly and refrigerate.

0:40 or later — Preheat grill
Heat grill to medium-high.

0:45 — Remove chicken from marinade
Allow excess marinade to drip off.

0:50 — Begin grilling
Place chicken on hot grates.

0:56 — Turn chicken
Continue grilling on the second side.

1:02 — Check temperature
Remove chicken once the thickest part reaches 165°F (74°C).

1:03 — Rest
Allow chicken to rest for about 5 minutes.

1:05 — Prepare sauce
Mix the creamy dill sauce.

1:08 — Slice and serve
Garnish with fresh dill and lemon.

Final Thoughts

Grilled Chicken Dill is a wonderful example of how a few fresh ingredients can create a memorable meal. The combination of tender grilled chicken, fragrant fresh dill, tangy lemon, creamy yogurt, garlic, and subtle sweetness produces a balanced flavor that feels both comforting and refreshing.

The recipe is particularly useful because it can move easily between different types of meals. Serve whole chicken breasts with roasted potatoes for dinner, slice the chicken over a cucumber salad for lunch, or place it inside flatbread with creamy dill sauce for a quick wrap.

For the best results, focus on three things: evenly sized chicken, a well-balanced marinade, and careful temperature control on the grill. Use fresh dill whenever possible, avoid overcooking the chicken, and allow it to rest before slicing.

Once you try this Scandinavian-inspired combination, you may find yourself using dill far beyond traditional salads and sauces. Its fresh herbal character pairs beautifully with grilled chicken and makes this recipe an excellent choice for weeknight dinners, summer barbecues, meal preparation, and relaxed family meals.

Serve it hot, finish it with fresh dill and lemon, and don’t forget the creamy dill sauce.