Keto Lemon-Dill Grilled Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent chicken thighs marinated in zesty lemon-dill and seared to golden perfection, served with a creamy herb sauce for a high-protein, low-carb meal. This American-inspired chicken recipe (keto, high protein), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 314 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 American cuisine 314 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 16 oz bone-in, skin-on chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, the zest and juice of 1 lemon, 2 minced garlic cloves, and 1 tbsp chopped fresh dill until combined.
  3. Step 3: Brush the marinade mixture evenly over the chicken thighs, then let marinate at room temperature for 30 minutes.
  4. Step 4: Heat a large oven-safe skillet over medium-high heat until hot (about 350°F). Add the chicken thighs skin-side down and cook without moving for 5-6 minutes until the skin is golden and crispy.
  5. Step 5: Flip the chicken thighs and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
  6. Step 6: While the chicken cooks, in a small bowl, mix 2 tbsp full-fat Greek yogurt, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
  7. Step 7: Remove the chicken from the skillet and let rest for 5 minutes. Drizzle with the lemon-dill sauce and serve immediately.

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