Recipe for: Grilled Chicken Fillet with Dill Yogurt and Cucumber Salad - photo 1
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Recipe for: Grilled Chicken Fillet with Dill Yogurt and Cucumber Salad

Spicy Main dishes Grilling 40 min Easy 0 views ~27.75 PLN - (0)
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Description

Light summer meal: juicy grilled chicken breast served with cool dill yogurt and a refreshing cucumber salad. The dish combines classic Polish flavors — fresh dill and cucumber — with simple grilled chicken, perfect for a quick lunch or dinner on the terrace. Recommended to serve with young potatoes in their skins, a slice of whole grain bread, or a light tomato salad. Qualities: temperature contrast (warm meat / cold sauce), fresh taste of dill and lemon acidity, visually: golden grill marks, green accents of dill and cucumber.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken fillet 600 g
  • Natural yogurt 300 g
  • Cucumber 2 pcs (~600 g)
  • Garlic 2 clove (~10 g)
  • Lemon 0.8 pcs (~60 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 6 g
  • ✨ Optional
  • Honey 15 ml
  • Fresh mint 1 bunch (~30 g)
💰 Estimated dish cost: ~27.75 PLN (6.94 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Meat preparation

1

Rinse the fillets under cold water and dry them thoroughly with a paper towel. If the fillets have different thicknesses, place each one between two sheets of plastic wrap and gently pound with a meat mallet so that they have an even thickness of about 1–1.5 cm — this will ensure even grilling. Transfer the fillets to a wide bowl.

Ingredients: Chicken fillet
Use a cutting board, paper towels, and a meat mallet. Gently pound to avoid tearing the meat. Tool: meat mallet, bowl.
2

Prepare the marinade: in a small bowl, mix 30 g of rapeseed oil, 10 g of garlic (finely chopped or pressed), the juice of half a lemon (about 30 g of squeezed lemon juice), 6 g of sweet paprika, 2 g of black pepper, and 2 g of salt (two pinches). Mix with a fork until you have a uniform emulsion.

Ingredients: Rapeseed oil, Garlic, Lemon, sweet paprika, Black pepper, Salt
Use a small bowl and a whisk or fork. If you don't like raw garlic, grate it finely or use a garlic press. Note: do not add too much salt, it's better to season after grilling.
3

Pour the marinade into a bowl with the fillets and thoroughly coat each piece. You can use kitchen gloves or a clean spoon. Let the meat rest for at least 10 minutes at room temperature, or up to 2 hours in the refrigerator — the longer, the more flavorful. If you are using honey (optional), brush it on the fillets just before placing them on the grill to caramelize.

Ingredients: Chicken fillet, Honey
Use a bowl with a lid or plastic wrap. If you marinate for less than 30 minutes, keep the meat at room temperature for the flavors to penetrate faster. Do not marinate for longer than 8 hours for the tenderness of the meat.

Dill sauce

4

Prepare the sauce: pour 300 g of natural yogurt into a bowl, add 30 g of chopped dill, 10 g of garlic (if you like a strong flavor, otherwise 5 g), the juice of half a lemon (about 30 g), and a pinch of salt (1 g) and freshly ground pepper to taste (1 g). Mix thoroughly with a spoon or whisk until you have a smooth, creamy sauce. Taste and adjust the acidity or salt according to your preference.

Ingredients: Natural yogurt, Dill, Garlic, Lemon, Salt, Black pepper
Use a small bowl and a fine grater for garlic if you don't want chunks. You can prepare the sauce in advance and chill it, then the flavors will meld better. Tools: bowl, spoon, knife.

Cucumber salad

5

Salad: wash the cucumber (600 g) and, if the skin is thick, partially peel it. Cut the cucumbers into thin slices: it's best to use a mandoline or a sharp knife. Place the sliced cucumber in a bowl, add 15 g of rapeseed oil, the juice of half a lemon (about 30 g), 1 g of salt, and a pinch of pepper. Gently mix. If you want to add fresh mint (optional), chop 30 g and add it to the salad at the end.

Ingredients: Cucumber, Rapeseed oil, Lemon, Salt, Black pepper, Fresh mint
Use a mandoline for thin, even slices; if you don't have one, slice the vegetable thinly with a knife. The salad should be slightly crunchy — do not let it get soggy.

Grilling and serving

6

Preheat the grill (or grill pan) to medium-high heat — the surface should be hot (about 200–220°C). Before placing the meat, oil the grill or pan with a thin layer of oil (use a brush or oil-soaked paper). Place the fillets on the hot surface, do not move them for 3–4 minutes until clear grill marks appear and the meat easily releases from the grill. Flip to the other side and grill for another 3–4 minutes. Check the doneness: pierce the thickest part; the juices should be clear, and the inside should not be raw (internal temperature about 74°C). After removing, let the fillets rest for 3 minutes to allow the juices to stabilize.

Ingredients: Chicken fillet, Rapeseed oil, Honey
Use a gas grill, charcoal grill, or grill pan with a diameter suitable for the size of the fillets. Tools: tongs for flipping, kitchen thermometer (recommended). Common mistake: flipping the meat too often results in a lack of a nice crust and dryness.
7

Serving: place a portion of cucumber salad on a plate, next to it arrange the chicken fillet. Generously drizzle the fillet with dill sauce or serve the sauce in a separate bowl. Garnish with additional sprigs of dill and mint leaves (optional). Serve immediately to maintain the contrast in temperature.

Ingredients: Natural yogurt, Dill, Cucumber, Fresh mint
Use a flat plate with a diameter of about 24 cm. If you are serving with young potatoes, arrange them first, and serve the sauce separately to avoid soaking the potatoes.

Fun Fact

💡

In Polish cuisine, dill often accompanies dishes with cucumbers and fish; using it with yogurt gives a fresh, slightly anise-like aroma perfect for summer. Grilling adds a smoky flavor that beautifully contrasts with the cool sauce.

Best for

letni obiad grill w ogrodzie szybki obiad w tygodniu

Tips

🍽️ Serving

Serve the fillets immediately after a short resting period, and serve the sauce cold. Young potatoes in their skins, a slice of whole grain bread, or a light tomato salad pair well with the dish. For a more intense flavor, you can drizzle the fillets with a bit of lemon juice before serving.

🥡 Storage

Store the sauce and salad separately from the meat in airtight containers in the fridge for up to 2 days. Grilled chicken can be stored for 1–2 days; reheat in the oven at 160°C for 8–10 minutes or in a pan to avoid drying out the meat. Do not freeze yogurt-based sauce — it may separate after thawing.

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