Lemon Dilled Chicken
Juicy chicken legs marinated in lemon, dill, garlic, and olive oil create a flavorful dish perfect for grilling or broiling, ideal for casual gatherings or family dinners.
Ingredients
Instructions
- Combine olive oil, lemon juice, water, garlic, dill, and salt in a bowl.
- Pour the marinade over the chicken legs and ensure they are well coated.
- Marinate for 2 hours, turning occasionally.
- Grill or broil the chicken until cooked through and golden brown.
Tips & Substitutions
For added flavor, consider using fresh dill instead of dried. If you don't have olive oil, avocado oil is a great substitute. You can also use chicken thighs or breasts in place of legs if preferred. To enhance the garlic flavor, try using roasted garlic instead of raw. Always let the chicken rest a few minutes after cooking for juicier meat.
Serving Suggestions
Serve the lemon dilled chicken with a side of grilled vegetables or a fresh salad for a light meal. It pairs beautifully with Chilled, Dilled Cucumber Soup for a refreshing starter. For a heartier option, consider serving it alongside rice or quinoa to soak up the delicious marinade.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the chicken on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 15 minutes to maintain moisture. Alternatively, you can microwave it in short intervals, ensuring not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Dilled Chicken contains roughly 13 calories, with 0g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1755mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I marinate the chicken overnight?
Yes, marinating the chicken overnight will enhance the flavors even more. Just be cautious not to exceed 24 hours, as the acidity from the lemon juice can start to break down the meat too much, resulting in a mushy texture.
What can I use if I don’t have lemon juice?
If you don’t have lemon juice, lime juice is a good alternative. You could also use vinegar, such as apple cider or white wine vinegar, but use less than the recipe calls for since vinegar is more acidic.
Is this recipe suitable for meal prep?
Absolutely! This lemon dilled chicken is perfect for meal prep. You can cook a larger batch and store it for easy meals throughout the week. Just remember to keep the sides separate until you're ready to eat for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).