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Dilly Chicken Breasts

 Dilly Chicken Breasts
I consider this to be one of my "safe" recipes. No matter how many times I make it, the chicken turns out moist and delicious. It's a guaranteed hit with family and friends.
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup lemon juice
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)


  • In a small bowl, combine the first six ingredients. Reserve 1/4 cup
  • for basting; cover and set aside. Place chicken in a large
  • resealable plastic bag. Pour remaining sauce over chicken. Seal and
  • turn to coat. Marinate for 15 minutes.
  • Drain; discard marinade. Grill chicken, covered, over medium-low
  • heat, for 5-7 minutes on each side or until juices run clear,
  • basting frequently with reserved marinade. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.