Lemon Dill Chicken

This lemon dill chicken is as lean as it gets. No oil, no butter, no cream. The marinade is built on vegetable stock, lemon juice, garlic, chopped onion, and dried dill weed, which infuses the boneless skinless breasts with bright, herby flavor over a 3-hour soak. The stock adds savory depth without any fat.

Broiling is the right cooking method here. Seven minutes per side under high heat gives you lightly charred edges and juicy meat without adding any oil to the pan. A quick spray of nonstick coating on the broiler pan is all you need.

The long marinating time is not optional if you want real flavor. Lemon juice needs time to penetrate lean chicken breast, and 3 hours is the sweet spot. Less than that and the dill and garlic barely register. Much longer than overnight and the acid starts to break down the surface texture of the meat.

Pro Tips

• Use a glass or plastic dish for marinating, not metal. The lemon juice reacts with metal and can give the chicken an off flavor.
• Pat the chicken dry before placing on the broiler pan. Surface moisture steams instead of browns, preventing those charred edges you want.
• Check for doneness by juices, not time. Cut into the thickest part. Clear juices mean it’s done. Pink means it needs another minute or two.
• Let it rest 5 minutes before serving. The juices redistribute and the chicken stays moist instead of releasing all its liquid on the cutting board.

Variations

• Grilled version: This marinade works beautifully on the grill. Cook over medium-high heat for the same 7 minutes per side.
• Lemon dill salmon: Use the same marinade on salmon fillets. Reduce broiling time to 4-5 minutes per side.