Grilled Chicken with Yogurt Sauce
Introduction
Oh, the joy of cooking! There’s something incredibly satisfying about the blend of flavors that come together when you marinate chicken. Today, I want to share with you a delightful recipe that has quickly become a favorite in my home. It’s simple, easy to throw together, and packed with flavor. We’re talking about juicy chicken skewers paired with a refreshing yogurt sauce. Perfect for summer nights or any day you need a bit of deliciousness in your life!
Ingredients
For the Chicken Marinade:
1½ lbs chicken breasts, cut into cubes
2 tbsp olive oil
1 tbsp honey
1 tbsp red wine vinegar
1 tsp kosher salt
1 tsp dried oregano
½ tsp black pepper
For the Yogurt Sauce:
1 cup full-fat Greek yogurt
2 tbsp fresh dill, chopped
1 garlic clove, minced
½ cup cucumber, grated and excess water squeezed out
1 tbsp lemon juice
Pinch of kosher salt
Prep Time
This recipe is super friendly on the time front! Expect about 15-20 minutes to get everything marinated and your yogurt sauce ready to go. Just enough time to sip some iced tea and daydream about the delicious feast to come!
Cook Time, Total Time, Yield
Let’s talk cooking times! You’ll need around 12-14 minutes to grill those beautiful chicken skewers to perfection. So, in total, you’re looking at about 30-35 minutes from start to finish. And it yields enough to serve 4, or if you’re like me, just enough for two very hungry people who may or may not go back for seconds!
Now, here’s where the fun happens. You start by tossing the cubed chicken into a bowl with olive oil, honey, red wine vinegar, and those spices. Oh, the smell! It feels like an invitation to a little flavor party. I always mix it by hand, which can get messy, but hey, that’s half the fun, right? Then, for the yogurt sauce, just combine everything in a bowl and give it a good stir. Can we talk about how creamy and dreamy it turns out?
Once your chicken is marinated (ideally let it chill for at least 30 minutes, but no judgment if you don’t have the time), thread those juicy pieces onto your skewers like a pro. Grill them up until they’re golden and charred — woo! Just don’t forget to check that internal temp. We want them safe and scrumptious! Let them rest for a bit, then dive into this gloriously tasty meal. You’ve got this!
I hope you enjoy making these chicken skewers as much as I do. They may not always turn out picture-perfect, and you might spill a bit of yogurt sauce, but I promise the flavors will win everyone over. Happy cooking!
Detailed Directions and Instructions
Marinate the Chicken
In a medium-sized bowl, toss the cubed chicken breasts with olive oil, honey, red wine vinegar, kosher salt, dried oregano, and black pepper. It’s essential to mix well so every piece of chicken is evenly coated with the marinade. You want those flavors to seep in! Feel free to use your hands for better mixing—it’s a messy job, but it’s worth it for a good meal!
Prepare the Yogurt Sauce
Grab another bowl and combine the full-fat Greek yogurt, chopped fresh dill, minced garlic, grated cucumber (make sure to squeeze out any excess water so the sauce doesn’t get too runny!), lemon juice, and a pinch of kosher salt. Use a whisk or spoon to stir it all together until it’s nicely blended. Cover it up and tuck it in the fridge to chill while you focus on the chicken. Trust me, letting those flavors meld is a game changer!
Skewer the Chicken
Once your chicken is marinated and you’re feeling ready to cook, it’s time to skewer. Take the marinated chicken pieces and thread them onto skewers. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes beforehand to prevent burning. If you forget this step like I often do, just keep an eye on them while grilling!
Preheat the Grill
Get your grill preheating to medium-high heat. This typically takes about 10-15 minutes. If you don’t have a grill, you can easily use a grill pan on the stovetop or even bake the skewers in the oven.
Grill the Chicken Skewers
Place the chicken skewers on the grill. Cook them for about 5-6 minutes on each side. You want that nice char and, most importantly, to make sure the internal temperature reaches 165°F (74°C). If you don’t have a thermometer, just cut into one piece to check—it should be white, not pink.
Let the Chicken Rest
Once grilled, pull those skewers off the heat and let them rest for a few minutes. This helps keep the chicken juicy! Serve those beautiful skewers with your prepared yogurt sauce on the side, and get ready for some yummy bites!
Notes
Ingredient Substitution
Feel free to swap out the chicken breasts for thighs if you prefer dark meat. They’re juicier and can add different flavor profiles!
Herb Variations
If you don’t have dill for the yogurt sauce, parsley or mint can work beautifully too. It just depends on your taste!
Serving Suggestions
Pair these skewers with a fresh salad or pita bread for a complete meal that’ll impress friends and family. Enjoy!
Cook techniques
Marinating for Maximum Flavor
Combine your marinade ingredients—olive oil, honey, red wine vinegar, salt, oregano, and black pepper—and toss in those chicken cubes. Make sure every nook and cranny gets coated, because spending a few minutes marinating really helps the flavor seep into the meat. Allow the chicken to chill and absorb all those yummy flavors for at least 20 to 30 minutes. Overnight marinades? Even better if you remember, because the flavors get to party a little longer.
Perfectly Grilled Skewers
Soak wooden skewers in water beforehand so they don’t turn into mini bonfires on the grill—trust me, been there, done that! Thread chicken pieces evenly on the skewers so they cook at the same rate, leaving a tiny bit of breathing room. Preheat your grill to medium-high, then give each side of your skewers about 5–6 minutes. Resist flipping them constantly—it’s tempting, I know, but they get those gorgeous grill marks when you let them chill out a little.
Keeping Juicy Chicken Skewers
Nothing ruins your dinner vibe like dry chicken, am I right? The trick is to quickly check the internal temperature. Get an instant-read thermometer, and when it hits 165°F (74°C), get those babies off ASAP. And definitely don’t skip the resting step—that short little wait somehow locks in the juiciness we’ve worked so hard for.
Creamy Yogurt Sauce Prep
Use full-fat Greek yogurt—it seriously makes all the delicious difference. Combine grated cucumber (don’t forget to squeeze out the extra water, or you’ll end up with a sauce that looks more like cucumber soup), fresh dill, garlic, lemon juice, and a pinch of salt. Mix it up, taste it, maybe add a sprinkle more salt or dill if you want—it’s your sauce, make it yours!
FAQ
Can I bake these chicken skewers instead of grilling?
Yep, definitely! Preheat your oven to 425°F (220°C), line a baking sheet with parchment (easy cleanup, woohoo!), and bake for about 15–20 minutes. Turn halfway through cooking for even browning.
What’s the best way to store leftovers?
Pop leftover chicken and yogurt sauce separately into airtight containers and store them in the fridge. Eat within 3 to 4 days. Honestly, they’re just as yummy the next day—great as wraps or over salads.
I don’t have dill! Can I use something else?
For sure! Dill gives a tasty, fresh punch, but you can use chopped mint, parsley, or even cilantro in a pinch. Experiment a bit. You’re the boss of your own meal.
Can I freeze the marinated chicken for later use?
Absolutely! Mix chicken and marinade together in a freezer-safe bag, squeeze out the air, and freeze for up to 3 months. Thaw in the fridge overnight before grilling and you’ve got a super easy peasy dinner.
My yogurt sauce got watery overnight. What happened?
Totally normal! Cucumbers release water over time. For a thicker sauce, just gently stir it back together. Next time, drain cucumbers even more—or wait to mix sauce ingredients together until just before serving.
Conclusion
Cooking is all about experimenting and creating flavors that make your taste buds dance. This chicken marinated in honey, olive oil, and spices, perfectly paired with a cool, creamy yogurt sauce, is just one of those magical combinations that brings a smile to your face. You might find yourself sneaking bites while waiting for it to grill, and trust me, I’ve been there too—there’s just something oh-so-satisfying about that first juicy piece of chicken off the skewer. And don’t forget the yogurt sauce—it’s just a refreshing hug for your palate. Overall, this dish is not just about eating; it’s about sharing moments with those you love. So fire up that grill and maybe invite a few friends over because nothing beats good food and good company!
Chicken and Vegetable Stir-Fry
Combine bite-sized marinated chicken pieces with colorful veggies like bell peppers, broccoli, and snap peas for a quick stir-fry. Toss everything in a hot pan with a splash of soy sauce and serve over rice or noodles. It’s a great way to use up any leftover veggies you have laying around, and who doesn’t love a one-pan wonder?
Chicken Tacos with Avocado and Cilantro
Take that delicious grilled chicken and toss it into warm taco shells. Top with diced avocado, fresh cilantro, and a squeeze of lime juice. It’s a game changer! You might even have some extra yogurt sauce to drizzle on top, turning these tacos from ordinary to extraordinary. Perfect for taco night with the family!
Chicken Salad with Mixed Greens
Shred the grilled chicken and toss it in a bowl with mixed greens, cherry tomatoes, sliced red onion, and croutons. Drizzle with a little olive oil and vinegar for an easy lunch that’s not just filling but also super fresh. Plus, you feel healthy and accomplished as you crunch through those vibrant flavors.
Chicken and Quinoa Bowl
For something wholesome, serve that chicken over a bed of fluffy quinoa—add some coming-of-spring roasted vegetables, and you’ll have a nourishing bowl that’s perfect for meal prep. It’s all about balancing flavors and textures here; the nuttiness of quinoa with the zing of the chicken is just perfect!
Honey Lemon Chicken Skewers
If you loved the honey in the marinade, try mixing up the flavors! Add more lemon juice for a zingy twist, and maybe some fresh herbs like parsley or thyme to make it a bit more summery. Grill those up, and I bet you could even serve them with a side of grilled peaches or pineapple for an unexpected but delightful sweet-and-savory experience.
Remember, the kitchen is all about creativity and fun—so let loose and enjoy the process!
