This Grilled Lemon Dill Chicken Thighs recipe is the perfect summer meal. The mediterranean flavors of this dish burst with fresh lemon, chopped dill and garlic all on perfectly grilled chicken. Dip it in a homemade creamy dill sauce and you have a winner!
Looking for more grilled summer recipes, check out Teriyaki Chicken Pineapple Boats for a little bit of savory and sweet or try my Grilled Salmon with a Lemon Chimichurri for a fresh and zesty bite.
Chicken Thigh vs. Chicken Breast
This is a very debatable topic amongst poultry lovers. I, myself prefer chicken thighs over breast but some prefer the leaner version the chicken breast.
Chicken thighs is fattier thus has more flavor. They also are less likely to dry out even if cooked or grilled to higher temperatures. The dark meat is usually less expensive, making meals a little more economical. And when grilled over high heat, this juicy piece of chicken with a crispy skin makes for one delicious meal.
What are you? Team chicken thighs or chicken breast…
Ingredient List for Grilled Lemon Dill Chicken Thighs
- Chicken thighs: I used bone-in, skin on chicken thighs for this recipe.
- Sour cream: used as the creamy marinate and dip base.
- Mayo: equal part to sour cream for the creamy base.
- Lemons: freshly squeezed lemon juice and lemon zest to add acidity to the marinate.
- Dill: freshly chopped dill ads a burst grassy, zesty freshness to the marinate and dip.
- Mustard: I used a horseradish mustard to add savoriness and balance the acidity.
- Seasoning: an all purpose rub to bring all the flavors together.
Start with a Zesty Chicken Marinade
The beauty of this Grilled Lemon Dill Chicken Thighs recipe is the marinade that can be done the night before. The zestiness of the lemon and savoriness of the mustard are the perfect compliment to this summer chicken recipe.
The ingredients are simple. I used bone-in, skin on chicken thighs for this recipe. You can use boneless and skinless if you prefer.
Drop the raw chicken thighs into a deep bowl, drizzle olive oil and add Dad’s All Purpose seasoning. Add some horseradish mustard and squeeze fresh lemon juice all over it. Make sure to NOT include the seeds.
Mix the chicken in with the sauce and set aside for at least 1 hour in the fridge.
Dad’s Seasonings
Must have grillin seasonings!
Grill the Marinated Lemon Chicken Thighs
I used my Weber Searwood Pellet smoker for this cook. But a classic charcoal grill, gas grill or kitchen stove top will work just as well!
Preheat the grill to a high indirect heat of 425 degrees.
How to create an indirect heat zone on grills
Indirect heat zones are created differently depending on the type of grill you have.
- Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
- Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
- Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.
Place the marinated chicken thighs skin side down first. Grill until the internal temperature reads 160 degrees Fahrenheit.
Next flip them over and finish the cook skin side up. The skin will get nice and crispy, while the bottom builds a nice char on the outside.
Remove the grilled chicken thighs from the grill once the internal temperature of the meat reaches 170 degrees. Yes, that’s higher than the traditional 165 degrees. This is because thighs are darker meat and we are cooking bone-in chicken. The higher fat content and bone allow you to cook to a higher temperature without overcooking or drying the meat. The result will be perfectly juicy meat and crispy skin.
Recipe Tip
- If you are grilling chicken breast, remove the pieces once the internal temperature reads 160 degrees. The chicken will increase to 165 degrees during the resting phase.
- Grill to 165 degrees will dry out the chicken.
Don’t forget to rest the chicken! Let is sit for 5-10 minutes after you remove if off the grill. This waiting period will allow the juices to redistribute within the meat creating that juicy effect.
Make the BEST Lemon Dill Dip
This Grilled Dill Chicken Thighs recipe would not be complete without the dill dip. It’s creamy, zesty, herby and savory.
In a blender, add equal parts sour cream and mayo. Next squeeze fresh lemon juice and add some lemon zest. Season with Dad’s All Purpose rub, a tablespoon of minced garlic and some fresh dill.
Blend the ingredients together until you get a smooth and creamy texture.
Recipe Tip
For a healthier version that has more protein, substitute in greek yogurt in place of sour cream and mayo.
Once the Grilled Dill Chicken Thighs have rested, sprinkle some freshly chopped dill over the top, pour some of the dill dip into a smaller bowl, dunk and enjoy!
Frequently Asked Questions:
How to keep chicken thighs moist while grilling? The best method to ensure juicy grilled chicken thighs is to grill indirect heat until the internal temperature reads 170 degrees. Remove them from the grill and rest for 10 minutes. This will redistribute the juices throughout the meat.
Other options include marinades and brines.
Is dill good with chicken? Dill is the perfect light and fresh herb to pair with chicken. Mix with lemon and you will create the perfect summer chicken recipe
Can I replace chicken thighs with chicken breast? Yes, in any chicken recipe, you can swap the protein cuts. If you are grilling chicken breast instead of thighs, remove the meat once the internal temperature reaches 160 degrees Fahrenheit and let it rest to bring it up to 165 degrees.
If you tried this Grilled Dill Chicken Thighs or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Grilled Lemon Dill Chicken Thighs
This Grilled Lemon Dill Chicken Thighs recipe is the perfect summer meal exploding with fresh, zesty and herby mediterranean flavors.
Course Main Course
Cuisine American, Mediterranean
Keyword grilled dill chicken thighs, grilled chicken, chicken marinade, sumnmer recipe, chicken recipe, dill sauce, dinner, chicken dinner, grillin with dad recipes, grilling with dad recipes.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Servings 4 People
Calories 464kcal
Chicken Marinade Ingredients
- 4 Bone-in, skin-on chicken thighs
- 1 tbsp All purpose seasoning
- 1 tbsp Horseradish mustard
- 1 Lemon
Dill Dip Ingredients
- 4 tbsp Sour cream
- 4 tbsp Mayo
- 1 tbsp Minced garlic
- 1 Lemon
- 1 tbsp All purpose seasoning
- Handful of fresh dill
Start by making the chicken marinade first. Add chicken thighs into a deep bowl, drizzle olive oil and the all purpose seasoning. Add some horseradish mustard and squeeze fresh lemon juice all over it. DO NOT include the seeds.
Mix the chicken in with the ingredients and set aside for at least 1 hour in the fridge.
Preheat the grill to a high indirect heat of 425 degrees.
Place the marinated chicken thighs skin side down first. Grill until the internal temperature reads 160 degrees Fahrenheit.
Next flip them over and finish the cook skin side up. Remove the grilled chicken thighs from the grill once the internal temperature of the meat reaches 170 degrees.
Allow the grilled chicken thighs to rest 5-10 minutes before serving.
To make the dill dip, in a blender, add equal parts sour cream and mayo. Next squeeze fresh lemon juice and add a tsp of lemon zest. Season with an all purpose rub, a tablespoon of fresh garlic and fresh dill. Blend the ingredients together until you get a smooth and creamy texture.
Once the Grilled Dill Chicken Thighs have rested, sprinkle some freshly chopped dill over the top, pour some of the dill dip into a smaller bowl, dunk and enjoy!
- If you are grilling chicken breast, remove the pieces once the internal temperature reads 160 degrees. The chicken will increase to 165 degrees during the resting phase.
- Grill to 165 degrees will dry out the chicken.
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For a healthier version that has more protein, substitute in greek yogurt in place of sour cream and mayo.
Calories: 464kcal | Carbohydrates: 7g | Protein: 25g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 248mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 4mg
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