This Skillet Greek Lemon Dill Chicken makes an easy midweek meal, that

Chicken is a very versatile meat but it can be a little boring sometimes. Making a simple marinade with dill for your chicken breast, legs, or thighs is a great way to switch things up and give your weeknight dinners a different flavor.. This simple lemon dill marinade recipe is quick to put together in 5 minutes. It has plenty of fresh herbs and bright and savory flavors.

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Place the cutlets in a glass pan, pour the marinade over, cover and refrigerate for 2 to 4 hours. Remove the chicken from the marinade and pat dry; discard the marinade. Season chicken with salt and pepper. Grill on an oiled rack set over glowing coals for 1 to 2 minutes on each side, or until just cooked through.

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In a bowl, combine 4 tbsp. olive oil, garlic cloves, lemons (zest and juice), dill (reserve some for decorating), honey, cumin powder, and paprika. Pour half of the marinade over the chicken and let them marinade for at least 2 hours. When ready to cook, heat 1 tbsp. olive oil in a non-stick skillet to medium-high.

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Transfer to a small bowl or container, cover and refrigerate. Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture. Make the marinade and add the chicken.

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Instructions. Combine the water, salt and sugar in a medium bowl and stir until the salt and sugar dissolve; then add the dill and lemon zest and juice. Mix well. Add the chicken to a resealable plastic bag and pour in the brining liquid. Seal the bag and refrigerate for 2 hours.

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Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste.

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Add the chicken and marinade in. Fry chicken on each side for 4-5 minutes until browned and juices run clear. Chicken that is safe to consume should have an internal temperature of 165 degrees F with a instant read cooking thermometer. Garnish with more chopped dill.

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Transfer chicken to a plate and tent with foil. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

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Combine all ingredients in a ziploc bag, salt and pepper to taste. Mixing ingredients around, seal bag tightly and place in fridge overnight (or at least a few hours). After chicken has marinated, and you are ready to cook, preheat oven to 475F. In a pan on medium-high heat, add some olive oil. Once heated, add chicken, allow to cook for about.

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Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium. Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F.

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Cover and refrigerate 3 hours at the least, but no more than 24. Set oven on broil. Spray a broiler pan with nonstick spray. Lift the chicken out of the marinade, reserve the marinade. Put the chicken in the pan. Broil the chicken 5-7 inches from heat for 7 minutes, then turn and brush with marinade. Cook another 7 minutes or until juices run.

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Place the chicken tenderloins in the marinade and stir to coat, submersing chicken in marinade as much as possible. Cover the bowl with plastic wrap and place in refrigerator for at least 4 hours or overnight. (You can also place chicken and marinade a plastic zipper bag instead of bowl.) Preheat the oven to 375 degrees.

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Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered. Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours. Follow your favorite cooking method to cooking chicken breast until the internal temperature is 165ºF.

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Cook for 2-3 minutes per side or until almost cooked through. Add the onions and cook for about 4 minutes, until softened. Remove the chicken to a plate temporarily and add the broth. Cook down for about 10 minutes or until reduced by about half. Add the chicken and the cream and heat through for a few minutes.

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Instructions. In a large bowl, combine the olive oil, lemon juice, garlic and dill. Stir to combine. Add in chicken breasts and toss to completely coat. Cook chicken on the grill for about 10 minutes, turning once half way through. (Actual time will depend on the thickness of chicken.

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Instructions. In a large bowl, whisk together Greek yogurt, zest and juice of 1 lemon, garlic, dill, oregano, onion powder, salt and pepper. Add chicken and toss to coat completely. Marinate for 1 to 4 hours. Grill chicken over medium-high heat or bake at 400 degrees until internal temperature reaches 165 degrees F.