We're here for you: A message from Canadian Chicken Farmers regarding COVID-19
Simple Dill Chicken with Warm Potato Salad

Simple Dill Chicken with Warm Potato Salad

This simple but delicious dish is perfect for a picnic or backyard barbeque. Fresh dill in both the chicken marinade and the potato salad brings the flavours together.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Simple Dill Chicken with Warm Potato Salad:

  • 8 boneless, skinless chicken thighs
  • 1 tbsp (15 mL) olive oil
  • 1/4 cup (60 mL) white wine vinegar
  • 1/2 tsp (2.5 mL) sweet paprika
  • 1/2 tsp (2.5 mL) sugar
  • 1/4 tsp (1.25 mL) salt
  • 2 tbsp (30 mL) dill, fresh, minced
  • 2 garlic cloves, minced

Warm Potato Salad:

  • 6 cups (1.5 L) small potatoes, with skin, diced
  • 2 cloves garlic, whole
  • 1 cup (250 mL) plain yogurt, 2–4% MF
  • 1/2 cup (125 mL) green onions, chopped
  • 1/2 tsp (2.5 mL) sugar
  • 1/4 tsp (1.25 mL) salt
  • 1/4 cup (60 mL) dill, fresh, minced
  • 1 tbsp (15 mL) olive oil
  • 1/4 cup (60 mL) white wine vinegar

Instructions

Simple Dill Chicken with Warm Potato Salad

  1. Make marinade by combining olive oil, white wine vinegar, paprika, sugar, salt, dill and garlic in a jar with a lid. Shake and pour over chicken pieces in a zip lock bag. Seal bag and carefully flip bag around to distribute marinade. Refrigerate to marinate for 1-2 hours and preferably overnight.

  2. Remove chicken pieces from marinade and set aside. Put marinade in small saucepan and cook to boiling. Boil marinade for approximately 1 minute. Remove from heat. Alternatively, double the marinade recipe and keep the other half for basting the chicken.

  3. Grill chicken thigh over medium-high heat for 10 minutes per side or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during cooking. Serve with the warm potato salad (recipe below).

Warm Potato Salad

  1. Dice potatoes into 1 inch (2.5 cm) cubes. Leave the peel on for extra fibre and nutrients. Cover potatoes with cold water and add garlic cloves. Bring potatoes to a boil and simmer until fork tender. Drain.

  2. Combine with yogurt, chopped green onion, sugar, salt, minced fresh dill, olive oil and vinegar. Toss to coat. Serve warm with the grilled chicken.

Nutrition Info

  • Per 500 g serving Amount
  • Calories 490
  • Protein 37 g
  • Fat 17 g
  • Saturated Fat 4 g
  • Carbohydrate 48 g
  • Fibre 5 g
  • Sugar 6 g
  • Cholesterol 130 mg
  • Sodium 480 mg
  • Per 500 g serving % Daily Value
  • Potassium 43
  • Calcium 15
  • Iron 20
  • Vitamin A 8
  • Vitamin C 100
  • Vitamin B6 71
  • Vitamin B12 45
  • Folate 28
  • Magnesium 41
  • Zinc 46

Stay Updated

Sign up for our newsletter today!

Alert!

Close
OK

Modal Title!

Close

Error!

Close
OK
Close
Cancel OK

Prompt

Close
Cancel OK

Confirm

Close
Cancel OK