Blue Cross Blue Shield of Mississippi

Lemon Dill Grilled Chicken

Lemon Dill Grilled Chicken

Yields: 6 servings       Prep: 1.5 hour


Citrus Dijon Marinade

  • 2 shallots, cut in half
  • 3/4 cup fresh lemon juice
  • 3 Tbsp lemon zest
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 10 sprigs fresh dill, washed and uncut

  • 6 boneless, skinless chicken breast halves
  • 2 limes, for serving
  • Directions

    1. In a large bowl, whisk shallots, lemon juice, lemon zest, Dijon mustard, olive oil, oregano, salt and pepper. Pour into a glass 13x9-inch baking dish.

    2. Place chicken between two sheets of wax paper and pound to even thickness, about 1/2-inch thick. Add to marinade, scattering dill sprigs on top. Refrigerate 2-8 hours, turning once.

    3. Preheat grill to medium-high. Brush and oil the grill grate. Discard marinade and dill, grilling chicken breasts 5-6 minutes per side or until cooked through. Squeeze some lime juice over the cooked chicken and serve with a wedge of lime.