Paleo Lemon Dill Chicken Flavorful Grill Delight
Are you ready to elevate your grill game? This Paleo Lemon Dill Chicken is a zesty and flavorful delight that you’ll crave all summer. With a few simple, fresh ingredients, you can create an amazing meal that’s both healthy and satisfying. Follow my expert tips for marinating, grilling, and serving to impress your friends and family. Let’s fire up that grill and dive into this delicious recipe!
Why I Love This Recipe
- Bright and Fresh Flavors: This recipe showcases the zesty combination of lemon and dill, creating a refreshing and vibrant taste that lifts the chicken to new heights.
- Paleo-Friendly: With no grains, dairy, or processed ingredients, this dish aligns perfectly with the Paleo diet, making it a healthy choice for anyone looking to eat clean.
- Quick and Easy Preparation: Marinating the chicken takes minimal time, and the cooking process is straightforward, making it suitable for busy weeknight dinners.
- Versatile Serving Options: This dish pairs beautifully with a variety of sides, from salads to steamed vegetables, allowing for endless meal combinations.
Ingredients
List of Essential Ingredients
– 4 boneless, skinless chicken breasts
– 2 tablespoons extra virgin olive oil
– Juice of 2 fresh lemons
– Zest of 1 lemon
– 3 cloves of garlic, finely minced
– 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill for convenience)
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika (optional, for an extra layer of flavor)
Recommended Tools
– Mixing bowl
– Whisk
– Grilling surface or non-stick skillet
– Plastic wrap or resealable plastic bag
Gathering the right ingredients is key to a great meal. For this Paleo Lemon Dill Chicken, start with fresh and high-quality items. The chicken should be boneless and skinless for easy cooking. Use extra virgin olive oil for healthy fat.
Fresh lemons add a zesty kick. The juice and zest work together to brighten up the dish. Garlic gives a fragrant base, while dill brings a unique flavor. You can use fresh or dried dill based on what you have.
Season your chicken with sea salt and black pepper. This simple seasoning enhances the taste. Smoked paprika is optional but adds a nice depth if you want it.
For tools, a mixing bowl and whisk make preparing the marinade easy. A grilling surface or non-stick skillet is best for cooking the chicken. Finally, use plastic wrap or a resealable bag to marinate the chicken. This helps the flavors soak in well.
With these ingredients and tools, you’re set for a delicious meal!
Step-by-Step Instructions
Marinating the Chicken
To start, you need to prepare the marinade. In a large bowl, whisk together:
– 2 tablespoons extra virgin olive oil
– Juice of 2 fresh lemons
– Zest of 1 lemon
– 3 cloves garlic, finely minced
– 2 tablespoons fresh dill, finely chopped
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
– 1 teaspoon smoked paprika (optional)
Mix until smooth and fragrant.
Next, submerge the chicken breasts in the marinade. Make sure each piece is coated well. Cover the bowl with plastic wrap or place the chicken in a resealable bag. Pop it in the fridge. Marinate for at least 30 minutes. For best results, aim for 2-4 hours. This lets the flavors soak in.
Cooking the Chicken
When it’s time to cook, preheat your grill or skillet over medium-high heat. If you use a grill, lightly oil the grates to keep the chicken from sticking.
Take the chicken out of the marinade. Let any extra marinade drip off. Keep the reserved marinade for basting later.
Place the chicken on the hot grill or skillet. Cook each side for about 6-7 minutes. Check for grill marks and an internal temperature of 165°F (75°C). This means your chicken is safe to eat.
Basting and Resting
In the last two minutes of cooking, brush a bit of the reserved marinade over the chicken. This enhances the flavor and keeps it juicy.
Once the chicken is cooked, remove it from the heat. Let it rest on a cutting board for about 5 minutes. Resting helps the juices go back into the meat. This step keeps your chicken moist and full of flavor.
Tips & Tricks
Perfecting the Flavors
For the best flavor, marinate the chicken for 2 to 4 hours. This time lets the marinade sink in. If you’re in a hurry, 30 minutes is still okay, but longer is better.
When it comes to dill, fresh dill gives a bright taste. It has a stronger flavor than dried dill. Use 2 tablespoons of fresh dill if you can. If you only have dried dill, use 1 tablespoon. It works too, but the taste will be different.
Cooking Method Variations
You can cook this chicken in a few ways. Grilling gives it a smoky flavor and nice grill marks. Preheat your grill and oil the grates to avoid sticking.
If you don’t have a grill, use a non-stick skillet. Preheat it on medium-high heat. Cook the chicken for about 6 to 7 minutes on each side. Both methods will make your chicken juicy and tasty.
If you want to bake the chicken, preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet. Bake for about 25 to 30 minutes or until it reaches an internal temperature of 165°F (75°C).
Presentation Suggestions
To make your dish stand out, plate the chicken neatly. Slice it and arrange it on a large platter. Garnish with lemon wedges and fresh dill sprigs. This adds color and makes it look fresh.
Pair the chicken with colorful vegetables like steamed broccoli or a crisp salad. These sides enhance the dish’s look and taste. They also keep your meal healthy and vibrant.
Pro Tips
- Marinating Time: For the best flavor, aim to marinate the chicken for 2-4 hours. This allows the marinade to penetrate deeply, enhancing the taste.
- Grilling Technique: When grilling, ensure your grill is preheated and the grates are lightly oiled to prevent sticking and achieve beautiful grill marks.
- Resting Period: Don’t skip the resting period after cooking. Let the chicken rest for about 5 minutes to allow juices to redistribute, keeping it moist.
- Flavor Boost: Basting the chicken with reserved marinade in the final moments of cooking adds an extra layer of flavor and keeps it juicy.
Variations
Herb Substitutions
You can change the herbs in this recipe for new tastes. Fresh parsley works well with lemon and chicken. Rosemary adds a fragrant touch. For a spicy kick, try fresh basil or even cilantro. You can adjust the flavor with spices too. For example, add a pinch of chili flakes for heat. Alternatively, a dash of cumin adds earthiness. Experiment and find what you love!
Dietary Additions
This recipe is easy to adapt for different diets. To make it dairy-free, just skip any cheese or creamy sauces. You can also use coconut milk as a base for a creamy sauce. If you want to make it nut-free, avoid nut oils and stick to olive oil. Adding vegetables is a great way to boost nutrition. Try grilling zucchini, bell peppers, or asparagus alongside the chicken. These veggies pair nicely with lemon and dill. You’ll create a colorful, tasty meal everyone can enjoy!
Storage Info
Storing Leftovers
After enjoying your Paleo Lemon Dill Chicken, you may have some leftovers. Here’s how to store them:
– Refrigeration: Place the cooked chicken in an airtight container. It will stay fresh for up to 3 days in the fridge. Make sure the chicken cools down before sealing.
– Freezing: For longer storage, freeze the chicken. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. It can last up to 3 months. Label the bag with the date for easy reference.
Reheating Best Practices
Reheating chicken can be tricky. You want to keep it moist and tasty. Here are some tips:
– Oven Method: Preheat the oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of broth or water to keep it moist. Cover with foil to trap steam. Heat for about 20 minutes or until warmed through.
– Microwave Method: If you’re short on time, use the microwave. Place the chicken on a microwave-safe plate. Add a few drops of water and cover with a damp paper towel. Heat in short bursts, checking often. This method is quick but can dry out the chicken if not careful.
These tips will help keep your chicken delicious and juicy!
FAQs
What is the best way to marinate chicken?
The best way to marinate chicken is to use a mix of liquid and spices. A good marinade has oil, acid, and flavor. For this recipe, I use olive oil and lemon juice. They help the chicken soak up the taste.
To get the most flavor, marinate the chicken for at least 2 hours. You can even marinate it as long as 4 hours. Make sure to coat the chicken well. Use a bowl or a plastic bag to keep it all in.
Can I use different cuts of chicken?
Yes, you can use different cuts of chicken. While boneless, skinless breasts work great, thighs are also tasty. They are juicier and add more flavor. If you use thighs, adjust the cooking time. They may need a few extra minutes on the grill.
You can also try chicken wings or drumsticks. Just keep in mind that they might need longer to cook through.
What sides pair well with Paleo Lemon Dill Chicken?
Paleo Lemon Dill Chicken pairs well with many sides. Fresh salads are a great choice. Use leafy greens, cucumbers, and tomatoes for a colorful dish.
You can also serve it with steamed vegetables like broccoli or asparagus. These add a nice crunch and color to your plate.
For a heartier option, try cauliflower rice or sweet potato mash. They make a filling meal that still fits the Paleo diet.
In this post, we explored how to make flavorful Paleo Lemon Dill Chicken. We covered key ingredients and tools, along with step-by-step instructions for marinating and cooking. I shared tips for perfecting flavors and variations, and also discussed storage and reheating methods.
To sum up, this dish is easy, delicious, and versatile. With these tips, you can enjoy a tasty meal any night of the week. Try it out and find your favorite variation
Zesty Paleo Lemon Dill Chicken
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 2 pieces fresh lemons (juice)
- 1 piece lemon (zest)
- 3 cloves garlic, finely minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon dried dill (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional)
Instructions
- In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, sea salt, black pepper, and smoked paprika (if using) until the marinade is well blended.
- Submerge the chicken breasts in the marinade, ensuring each piece is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Place in the refrigerator to marinate for at least 30 minutes, but aim for 2-4 hours.
- Preheat your grill or a non-stick skillet over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
- Take the chicken out of the marinade and let any excess marinade drip off. Save the remaining marinade for later use in basting.
- Place the chicken on the heated grill or skillet. Cook each side for approximately 6-7 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and you see beautiful grill marks forming.
- In the final two minutes of cooking, brush a bit of the reserved marinade over the chicken to enhance its flavor profile.
- Once fully cooked, remove the chicken from the heat and allow it to rest on a cutting board for about 5 minutes.
- Slice the chicken and serve it alongside a fresh, crisp salad or perfectly steamed vegetables.
![- 1 lb boneless, skinless chicken thighs - 4 large whole wheat tortillas or pita bread - 1 cup romaine lettuce, shredded - 1 large tomato, diced - 1 cucumber, diced - 3 tablespoons extra virgin olive oil - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked black pepper, to taste - 1 cup creamy Greek yogurt - 1 tablespoon tahini - 1 tablespoon freshly squeezed lemon juice These ingredients create a rich and tasty chicken shawarma wrap. Chicken thighs are key for their juicy texture. Whole wheat tortillas or pita bread give your wrap a healthy base. Fresh veggies like lettuce, tomato, and cucumber add crunch and flavor. The marinade is full of spices like cumin and paprika that bring warmth and depth. Olive oil helps the spices cling well to the chicken. The sauce made with Greek yogurt, tahini, and lemon juice offers a creamy, tangy kick. For the full recipe, check the section above. Enjoy crafting your easy chicken shawarma wraps! To start, you need to make the marinade. In a bowl, combine: - 3 tablespoons extra virgin olive oil - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked black pepper, to taste Whisk these ingredients together until they mix well. This step adds lots of flavor. Next, take 1 lb of boneless, skinless chicken thighs. Coat the chicken with the marinade, making sure every piece is covered. Cover the bowl with plastic wrap. You should refrigerate it for at least 30 minutes. For the best taste, let it sit for up to 2 hours. Now, it’s time to cook the chicken. Preheat your grill or a heavy skillet over medium-high heat. Once it’s hot, place the marinated chicken thighs on the grill. Cook each side for about 6-7 minutes. You want the chicken to be fully cooked and have a nice char. After cooking, remove the chicken from the heat. Let it rest for a few minutes. This helps keep the juices in. Then, slice the chicken into thin strips. Now, let’s assemble your wraps! Start by spreading sauce on the tortilla. For the sauce, mix 1 cup of creamy Greek yogurt, 1 tablespoon tahini, and 1 tablespoon freshly squeezed lemon juice in a bowl. Add a pinch of salt and pepper to taste. Once the sauce is on the tortilla, layer on the sliced chicken. Next, add a handful of shredded romaine lettuce, diced tomatoes, and diced cucumbers. These veggies add crunch and freshness. To finish, sprinkle with fresh cilantro or parsley. Carefully fold the sides of the tortilla inwards and roll it up tightly. For an extra crispy finish, grill the wrapped shawarma for 1-2 minutes. This makes the outside golden and crispy. Finally, slice the wrap in half diagonally and serve it right away. You can also serve any extra creamy dressing for dipping. Enjoy your Easy Chicken Shawarma Wraps! For the complete recipe, check out the [Full Recipe]. To get the best taste from your chicken shawarma, marinate the chicken for at least 30 minutes. If you have time, aim for 2 hours. This allows the flavors to soak in deeply. Want to spice up your marinade? Add a pinch of cayenne for heat. You can also toss in some smoked paprika for a richer flavor. Fresh herbs like thyme or mint will add a nice twist. Even a splash of vinegar can brighten the taste. When you assemble your wraps, wrap them tightly. Start by laying the chicken and veggies in the center. Fold the sides in, then roll from the bottom. This keeps everything inside. If you like a crispy wrap, grill it after rolling. Heat a skillet over medium heat. Grill each side for 1-2 minutes until golden. This extra step gives you a crunchy texture that contrasts with the juicy filling. {{image_4}} You can easily modify chicken shawarma wraps to fit your diet. If you want a gluten-free option, try using lettuce wraps. Just take large leaves of romaine or butter lettuce. They make a great, crunchy shell for your fillings. For a vegetarian option, consider using falafel or grilled veggies. Falafel adds a nice crunch and flavor. Grilled veggies like zucchini, bell peppers, and eggplant work well too. These options keep the meal tasty and satisfying. To make your wraps even better, think about adding toppings. Chopped olives and crumbled feta cheese can give a salty kick. You could also add sliced radishes for a nice crunch. Alternative sauces can enhance the dish too. Tzatziki sauce made with yogurt, cucumber, and garlic adds a cool and refreshing taste. You can mix it up by trying different sauces like hummus or spicy harissa. These additions help you create a wrap that suits your own taste perfectly. Don't forget to check the Full Recipe for more ideas! To keep your chicken shawarma wraps fresh, store them well. Wrap each shawarma tightly in plastic wrap or foil. This prevents air from getting in and keeps them from drying out. You can also place them in an airtight container. In the fridge, they will stay good for up to three days. After that, the taste and texture might change. When it's time to eat, reheating should keep the wraps tasty. I suggest using a skillet over low heat. This method warms the shawarma without making it soggy. Heat them for about 3-5 minutes on each side. You can also use an oven. Wrap them in foil and heat at 350°F for about 10 minutes. If you have extra chicken, use it in salads or grain bowls. It adds flavor and protein to any meal. The wraps are also great for lunch the next day. Just remember to store them well! For the full recipe, check out the detailed instructions above. You can marinate chicken shawarma for at least 30 minutes. For better flavor, marinate for up to 2 hours. This time allows the spices to soak into the meat. If you have more time, feel free to marinate it overnight. Just remember to keep it in the fridge to stay fresh. Yes, you can use chicken breast. However, thighs have more fat and flavor. This gives shawarma a juicier taste. Breasts may dry out more easily. If you choose breasts, keep an eye on cooking time to avoid overcooking them. Chicken shawarma wraps pair well with many sides. Try serving them with: - Hummus - Pita chips - Tabouli salad - Roasted vegetables - Pickled vegetables These sides add more flavor and texture to your meal. To add heat to your chicken shawarma, try these tips: - Mix in cayenne pepper or red pepper flakes to the marinade. - Add sliced jalapeños when assembling the wraps. - Serve with a spicy sauce like harissa or sriracha. These options will give your wraps a nice kick without overpowering the other flavors. For the full recipe, check out the complete guide. In this post, we covered making delicious chicken shawarma wraps. We started with the main ingredients: chicken thighs, whole wheat tortillas, and fresh veggies. Then, we looked at creating a tasty marinade and sauce. I shared step-by-step cooking and assembly instructions, plus tips for the best flavor. We explored variations, from gluten-free options to flavor additions. Finally, proper storage and reheating tips will keep your leftovers fresh. Now you can enjoy these wraps anytime. Make it your own with different toppings and spices!](https://joymealplan.com/wp-content/uploads/2025/06/27d0fa19-e080-46bc-ad73-80725d86a56a-768x768.webp)
