Recipe for: Grilled chicken fillet with young zucchini, cherry tomatoes, and dill yogurt sauce - photo 1
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Recipe for: Grilled chicken fillet with young zucchini, cherry tomatoes, and dill yogurt sauce

Spicy Main dishes Grilling 35 min Easy 0 views ~30.10 PLN - (0)
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Description

Delicate chicken fillets marinated in a light mixture of mustard, rapeseed oil, and spices, quickly grilled to juiciness, served with seasonal young zucchini and sweet cherry tomatoes. The dish is complemented by a refreshing sauce made from natural yogurt and fresh dill with a hint of garlic and lemon juice. It is light, full of summer aromas, perfect for a quick lunch on a hot day or during a barbecue gathering. Visually, the contrast between the golden grill stripes, the green of the dill and zucchini, and the red of the tomatoes creates an appetizing, colorful composition. It can be served with pearl barley, whole grain bread, or a simple cucumber and radish salad.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken fillet 600 g
  • Zucchini 1.6 pcs (~400 g)
  • Cherry tomatoes 300 g
  • Natural yogurt 200 g
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • Mustard 15 g
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 2 g
  • ✨ Optional
  • Honey 15 ml
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~30.10 PLN (7.53 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the fillets: pat the chicken fillets dry with a paper towel. If the pieces are uneven, pound each one between two sheets of plastic wrap with a meat mallet to a thickness of about 1–1.5 cm, using light taps until the meat is even. This leveling will ensure even grilling.

Ingredients: Chicken fillet
Use a meat mallet and two sheets of foil or a plastic bag. Don't hit too hard — we just want to even out the thickness.
2

In a bowl, combine canola oil (15 g), mustard (15 g), salt (2 pinches = 2 g), black pepper (1 pinch = 1 g), sweet paprika (1 teaspoon = 2 g), and optionally honey (1 tablespoon = 15 g). Mix with a fork or whisk until the ingredients come together into a smooth emulsion.

Ingredients: Rapeseed oil, Mustard, Salt, Black pepper, sweet paprika, Honey
Use a medium bowl and a spoon or whisk. If you don't have honey, you can skip it. Make sure the salt has dissolved in the oil before adding the meat.
3

Place the fillets in a shallow dish or plastic bag, pour in the marinade, and thoroughly coat each piece. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator. If marinating in the refrigerator, take the meat out 20 minutes before grilling to allow it to reach room temperature.

Ingredients: Chicken fillet, Honey, Rapeseed oil, Mustard, Salt, Black pepper, sweet paprika
Use disposable gloves or clean hands. If you're short on time, 15 minutes at room temperature will suffice. Do not marinate for longer than 6 hours with honey — the sugars can cause excessive burning.

Dill sauce

4

Prepare the sauce: place natural yogurt (200 g) in a bowl. Finely chop the dill (use about half a bunch, save the rest for decoration) and add it to the yogurt. Press or finely chop the garlic (2 cloves = 10 g) and add it to the yogurt. Pour in the juice of half a lemon (about 25–30 g) and mix until you achieve a smooth sauce. Taste and season with salt and pepper to your liking.

Ingredients: Natural yogurt, Dill, Garlic, Lemon, Salt, Black pepper
Use a small bowl and a spoon. Pressing the garlic 5 minutes before mixing will reduce its sharpness. If the sauce is too thick, thin it out with a spoonful of water or a little milk.

Vegetables

5

Prepare the vegetables: wash the zucchini and slice it lengthwise into thin slices about 4–6 mm thick (if the zucchini is short, you can slice it into crosswise pieces of similar thickness). Leave the cherry tomatoes whole or cut them in half if they are large.

Ingredients: Zucchini
Use a sharp knife and a cutting board. Even thickness of the slices ensures even cooking. Do not salt the zucchini more than 5 minutes before grilling — salt can draw out moisture.
6

Brush the zucchini and tomatoes with the remaining canola oil (15 g), lightly salt (2 pinches) and pepper. Spread the oil lightly with your hand or a brush. This will prevent the zucchini from sticking to the grill and give it nice stripes.

Ingredients: Rapeseed oil, Salt, Black pepper, Zucchini
Use a silicone brush or a bit of oil on a paper towel to brush the vegetables. Don't overdo it with the oil so the vegetables don't become greasy.

Grilling and serving

7

Preheat the outdoor grill or grill pan to high temperature (about 200–230°C). If using a charcoal grill, wait until the coals are evenly glowing and there are no sparks. Place the fillets on the grill and cook for 4–6 minutes on one side (depending on thickness), until clear grill marks appear and the meat is no longer translucent. Flip and grill for another 4–6 minutes. Check by cutting with a thin knife: the juices should run clear, and the inside should not be pink.

Ingredients: Chicken fillet
Use tongs to turn the meat, do not pierce it with a fork (it will lose its juices). If you have a kitchen thermometer, the internal temperature of the fillet should reach 74°C. Do not move the meat around too often — let it sear to create nice grill marks.
8

In the last 2–3 minutes of grilling, place the zucchini and cherry tomatoes on the grill. Grill the zucchini for 2–3 minutes on each side until it becomes soft and grill marks appear; grill the tomatoes for 1–2 minutes until the skin starts to wrinkle slightly. Be careful not to dry out the vegetables.

Ingredients: Zucchini
Use a tray or rack for smaller tomatoes or skewer them to prevent them from falling through the rack. Transfer the vegetables with tongs.
9

After removing the meat from the grill, let the fillets rest for 5 minutes covered with aluminum foil or an upside-down plate — resting will allow the juices to distribute evenly. In the meantime, you can stir the sauce and taste it, adjusting the seasoning if necessary.

Ingredients: Chicken fillet, Natural yogurt
Use a knife to cut the fillet after it has rested — a knife with a long blade will work well. Do not cut the meat earlier, as the juices will run out.
10

Slice the fillets at an angle and arrange them on plates along with the zucchini and tomatoes. On each plate, add 1–2 tablespoons of dill yogurt sauce. Optionally, sprinkle with freshly chopped parsley and the remaining dill. Serve immediately.

Ingredients: Chicken fillet, Zucchini, Natural yogurt, Dill, Parsley, Lemon
Use a large flat plate to nicely arrange the colors. Additionally, you can serve a piece of lemon for squeezing and a slice of whole grain bread or a portion of pearl barley.

Fun Fact

💡

Dill sauce with yogurt is a lighter, Northern European variation of the well-known cream sauce; dill has long been associated with fish and young vegetables in Poland, and here it serves as a fresh accent to grilled meat.

Best for

Letni obiad Spotkanie przy grillu

Tips

🍽️ Serving

Serve with pearl barley with a bit of butter and dill or with whole grain bread. For a cooler contrast, add half a portion of cucumber and dill salad. You can serve the sauce separately, allowing guests to season the dish to their taste.

🥡 Storage

Store cooked meat, vegetables, and sauce separately in closed containers in the refrigerator for up to 48 hours. The sauce may separate — mix it before serving. To reheat the meat, use an oven preheated to 160°C for 8–10 minutes or sauté in a pan to avoid drying it out.

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