Tender juicy chicken thighs packed with fresh dill and lime flavors! This easy and simple dill lime chicken is made with minimal ingredients. It's a great main dish for the family to enjoy for dinner or lunch!
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This lime dill chicken recipe features juicy chicken thighs marinated with fresh dill, tangy lime juice, aromatics and seasoning. Then pan fried to perfection!
If you're looking for a new way to enjoy chicken, fresh dill and lime juice are great ways to elevate this meat. It's also made with simple ingredients with a fast cooking process.
You can even marinate the chicken the night before or make this dish for meal prep! It's a great dish for those busy weeknight meals when you want chicken on the table.
This easy chicken dish is best served with white rice, potatoes, quinoa, cauliflower rice, or pasta and vegetables.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Chicken Thighs: skinless boneless chicken thighs work best for this recipe. Or substitute with skin-on bone-in chicken thighs and debone them yourself and leave the skin on for extra flavor!
- For a leaner alternative, substitute with chicken breast but only cook until an internal temperature of 160 F with a digital instant read thermometer and let the residual heat carry over the cooking process.
Chicken Marinade
- Shallot: or substitute with ¼ cup onion.
- Garlic Cloves
- White Granulated Sugar: to balance out the lime juice.
- Extra-virgin Olive Oil: or substitute with a neutral tasting oil like avocado oil, vegetable oil, canola oil, or sunflower oil.
- Fresh Lime Juice
- Fresh Dill: avoid using dried dill leaves.
- Salt
- Black Pepper
Expert Tips
- Source fresh chicken thighs without any odors that you can smell through the packaging. If you can smell it, put it back and get a fresher one.
- Use fresh vibrant green dill and avoid using any dill that has gone yellow.
- Use freshly squeezed lime juice and avoid any artificial lime juice.
- Don't skip poking holes into the thighs because this allows the marinade to absorb better into the meat.
- Don't overcook the chicken thighs and check the internal temperature with a digital instant read thermometer, which are fairly inexpensive.
Instructions
Below are step-by-step instructions on how to make Dill Lime Chicken:
- Pat dry the chicken thighs with paper towel to remove excess moisture. Then poke as many holes into the thighs with a fork to let the marinade seep deeper into the meat. Transfer chicken thighs into a resealable bag.
- Add marinade ingredients to the chicken thighs massaging it into the meat. Squeeze out the air in the resealable bag and seal it. Marinate the chicken in the fridge for 30 minutes or overnight.
- Heat 1 tablespoon of extra-virgin olive oil in large pan on medium heat. Pan fry the chicken thighs with the marinade on each side for 4-5 minutes until browned and juices run clear. Cooked chicken should have an internal temperature of 165 degrees F with a instant read cooking thermometer.
- Garnish the cooked chicken with more chopped dill. Serve immediately and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
- Freezer friendly? This can be stored in a freezer friendly bag after cooling down and frozen up to 3 months. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Dill lime chicken serves well with:
- white rice, brown rice, cauliflower rice, quinoa
- bread
- potatoes or sweet potatoes
- pasta
- cooked vegetables
FAQ
Dill lime chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
Yes, the marinade could also work for pork shoulder or white fish.
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📖 Recipe
Easy & Simple Dill Lime Chicken
Ingredients
- 6 skinless boneless chicken thighs
- 1 tablespoon extra virgin olive oil or a neutral tasting oil
Marinade:
- 1 shallot minced
- 3 cloves garlic minced
- 1 tablespoon extra virgin olive oil or a neutral tasting oil
- 4 tablespoon lime juice
- ¼ cup fresh dill finely chopped
- ½ teaspoon salt
- ½ teaspoon white granulated sugar
- ¼ teaspoon black pepper
Instructions
- Pat dry the chicken thighs with paper towel to remove excess moisture. Then poke as many holes into the thighs with a fork to let the marinade seep deeper into the meat. Transfer chicken thighs into a resealable bag.
- Add marinade ingredients to the chicken thighs massaging it into the meat. Squeeze out the air in the resealable bag and seal it. Marinate the chicken in the fridge for 30 minutes or overnight.
- Heat 1 tablespoon of extra-virgin olive oil in large pan on medium heat. Pan fry the chicken thighs with the marinade on each side for 4-5 minutes until browned and juices run clear. Cooked chicken should have an internal temperature of 165 degrees F with a instant read cooking thermometer.
- Garnish the cooked chicken with more chopped dill. Serve immediately and enjoy!
Heidi | The Frugal Girls
Your dill lime marinade would also be perfect for grilling up some boneless skinless chicken breast outside on the grill. The dill and lime are such great marinade flavors.
Lisa
Loved the dill flavour on this chicken!