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Herb-Grilled Chicken with Creamy Dill Potato Salad

August 5, 2025 by Emma Delaney

Juicy grilled chicken thighs seasoned with smoky paprika and herbs, paired with a creamy dill and sour cream potato salad — a flavorful, comforting dish that’s ideal for summer dinners or backyard gatherings.

Why You’ll Love This Recipe

This dish is a perfect example of simple ingredients coming together to create a satisfying and well-balanced meal. The herb-grilled chicken is smoky and tender, while the creamy dill potato salad adds a cool, tangy contrast. It’s ideal for picnics, family dinners, or entertaining guests outdoors. The combination of textures and flavors ensures that this recipe is both nourishing and crowd-pleasing. It’s also easy to prepare and can be partially made ahead of time for added convenience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the grilled chicken:

4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving

For the creamy potato salad:

1 1/2 lbs baby potatoes, halved
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and black pepper, to taste

directions

Bring a pot of salted water to a boil. Add halved baby potatoes and cook for 12–15 minutes or until tender. Drain and allow to cool to room temperature.
In a large bowl, combine sour cream, mayonnaise, Dijon mustard, chopped dill, red bell pepper, and red onion. Season with salt and pepper.
Fold the cooled potatoes into the dressing until evenly coated. Cover and refrigerate until ready to serve.
In another bowl, mix olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Add chicken thighs and coat thoroughly.
Preheat grill or grill pan to medium-high heat.
Grill chicken for 5–7 minutes per side, or until fully cooked and nicely charred with an internal temperature of 165°F (74°C).
Remove from heat and allow to rest for a few minutes before slicing.
Serve grilled chicken alongside the chilled potato salad. Garnish with fresh parsley and lemon wedges.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 20 minutes
Cook time: 25 minutes
Chill time for salad: 30 minutes (optional but recommended)
Total time: about 1 hour 15 minutes

Variations

Chicken Breasts: Use boneless, skinless chicken breasts instead of thighs for a leaner option.
Greek Yogurt Swap: Replace mayonnaise with Greek yogurt for a lighter potato salad.
Spicy Kick: Add red pepper flakes or a splash of hot sauce to the chicken marinade.
Grilled Vegetables: Serve with grilled zucchini, asparagus, or corn on the cob for a heartier plate.
Herb Blend: Mix parsley, basil, and mint into the potato salad for more complex herbaceous flavor.

storage/reheating

Store leftover chicken and potato salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat chicken in a 350°F (175°C) oven or grill for 5–7 minutes until warmed through. The potato salad is best served cold or at room temperature; stir before serving.

FAQs

Can I use leftover grilled chicken for this recipe?

Yes, leftover grilled chicken can be sliced and served cold or reheated. It pairs well with the chilled potato salad.

Can I prepare the potato salad a day in advance?

Absolutely. The flavor develops even more after chilling overnight. Just give it a stir before serving.

What type of potatoes work best?

Waxy varieties like baby Yukon Gold or red potatoes hold their shape best and have a creamy texture.

Can I use dried dill instead of fresh?

Fresh dill offers the best flavor, but if using dried, reduce the quantity to 1 teaspoon.

Can I grill the chicken indoors?

Yes, use a grill pan or cast iron skillet over medium-high heat for similar results.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

What’s a good side dish to serve with this meal?

Grilled vegetables, crusty bread, or a green salad make excellent additions.

Can I make this recipe dairy-free?

Substitute sour cream and mayonnaise with dairy-free alternatives to make the potato salad suitable for a dairy-free diet.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Always check labels on packaged items to be sure.

Can I use other fresh herbs in the potato salad?

Yes, herbs like parsley, tarragon, or chives can be added or used in place of dill.

Conclusion

Herb-Grilled Chicken with Creamy Dill Potato Salad is a wholesome and delicious dish that captures the essence of summer dining. With smoky, seasoned chicken and a tangy, refreshing potato salad, this meal offers balanced flavors and textures that are sure to please any palate. It’s easy to prepare, adaptable to your preferences, and perfect for outdoor meals or casual dinners.