Juicy, smoky grilled chicken meets creamy, tangy sour cream and onion dip for the ultimate easy summer meal!
There’s something about summer grilling that makes even the simplest meals feel special. When temperatures start to soar, you can bet I’ll be doing most of the cooking outdoors, soaking up every ray of sunshine and enjoying the aromas that come from my grill. It really is the ultimate way to celebrate the season!
This grilled chicken recipe takes that magic up a notch with a creamy, tangy sour cream and onion dip that brings bold flavor without any extra fuss. Inspired by the classic chip flavor, this dip is cool, rich, and perfect for balancing the smoky char of perfectly grilled chicken. Best of all, it’s ridiculously easy to make. With just a few ingredients and minimal prep, you’ll have a protein-packed, flavor-loaded dish ready in no time. Whether you’re cooking for a quick weeknight dinner or a backyard barbecue, this recipe is sure to be a hit.
Is This Grilled Chicken With Sour Cream And Onion Dip Healthy?
Yes! This recipe is packed with protein, lightened up with reduced-fat sour cream and buttermilk, and skips processed ingredients. Grilling keeps the chicken lean, while the dip adds flavor without excess calories.
Those who are lactose intolerant can use a plant-based sour cream and make your own dairy-free buttermilk by combining the same amount of soy milk with a quarter-teaspoon of apple cider vinegar. If you’re watching your sodium intake, feel free to omit the salt, as the rest of the seasonings add enough flavor.
The Juiciest Grilled Chicken
Nothing is worse than chicken breasts that are dry and tough. This cut is quite lean, so in order to ensure the meat stays nice and succulent, you’ll need to follow a few simple steps. First of all, make sure the chicken is at room temperature when you grill it. This will help it cook more evenly. Once it’s cooked, you’ll also want to practice a little patience and let it rest for a few minutes before you cut into it. This will give the juices a chance to redistribute throughout the meat, keeping it moist and tender. Finally, another great way to get truly tender results is to marinate the meat in advance. Use something acidic (like lemon juice or buttermilk) to help break down the proteins. With these tips in mind, perfectly tender results are practically guaranteed!
How Do I Store Leftovers?
Grilled chicken will keep in the fridge (wrapped in plastic or foil, or in an airtight container) for up to 4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat on the grill or in the oven.
The sour cream and onion dip will keep in the fridge for 3-4 days, but freezing isn’t recommended.
Serving Suggestions
My go-to side for summer grilling is always Grilled Corn On The Cob, but this dish would also be so good with a colorful Corn Salad full of summer veggies, or this Fresh Corn and Mango Salad. The sweetness of corn pairs so well with the tangy dip and slightly smoky chicken! Speaking of sweet, these Grilled Sweet Potatoes would be another great choice to serve alongside the grilled chicken with sour cream and onion dip.
Recipe
Ingredients
- Salt
- Pepper
- 2 chicken breasts
Sour cream and onion dip:
- 1/4 cup light sour cream (not fat-free)
- 2 1/2 tablespoons light buttermilk
- 2 tablespoons diced green onion
- 1 teaspoon dill flakes
- 1 teaspoon onion flakes
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your grill to high.
- While your grill preheats, salt and pepper your chicken breasts.
- Once the grill is hot, grill the chicken for around 10-12 minutes, only flip once during this time.
- While the chicken is cooking, place all the ingredients for the dipping sauce in a food processor.
- Blend on high until everything is combined.
- Serve on the side of the grilled chicken, or you can even spread it on top.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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