Grilled Chicken with Yogurt

This grilled chicken with yogurt sauce transforms simple ingredients into a mouthwatering meal that's both satisfying and refreshing. The tangy yogurt sauce perfectly complements the sweet and savory chicken, creating a balanced dish that works any night of the week.

I discovered this recipe during a summer when I was looking for healthier grilling options. It's become our go-to for outdoor gatherings, and friends always request the recipe after tasting it for the first time.

Ingredients

• For the chicken and marinade:

• Chicken breasts cubed: fresh chicken provides the best texture and flavor
• Olive oil: helps keep the chicken moist and aids in browning
• Honey: provides natural sweetness and helps create beautiful caramelization
• Vinegar: tenderizes the meat and adds brightness
• Kosher salt: enhances all the flavors
• Oregano: adds Mediterranean flair and complexity
• Pepper: brings a subtle warmth and depth

• For the yogurt sauce:

• Greek yogurt: unflavored full-fat creates a rich creamy base with tangy notes
• Dill finely chopped: adds fresh herbaceous flavor that complements the chicken
• Garlic clove minced: provides aromatic depth to the sauce
• Grated cucumber: adds refreshing texture and subtle sweetness
• Lemon juice: brightens the entire sauce with citrus notes
• Kosher salt: balances and enhances all the flavors

Step-by-Step Instructions

Marinate the Chicken:

Toss the cubed chicken with olive oil, honey, vinegar, kosher salt, oregano and pepper. Make sure each piece is well coated. The marinade works quickly, so even 15-20 minutes will infuse good flavor while you prepare other components.

Prepare the Grill:

Clean your grill grates thoroughly and oil them generously to prevent sticking. Preheat to 350 degrees Fahrenheit, which is medium heat. This temperature ensures the chicken cooks through without burning the exterior.

Make the Yogurt Sauce:

Combine the Greek yogurt, chopped dill, minced garlic, grated cucumber, lemon juice, and kosher salt in a bowl. Stir thoroughly to incorporate all ingredients. Refrigerate until serving time to allow flavors to meld together and develop.

Skewer the Chicken:

Thread the marinated chicken pieces onto skewers, leaving small spaces between each piece to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Grill the Chicken:

Place the skewers directly on the preheated grill grates. Grill for 5-6 minutes per side, rotating once, until the chicken reaches an internal temperature of 165 degrees F. Look for nice grill marks and slight caramelization.

Serve:

Arrange the hot skewers on a platter and serve alongside the chilled yogurt sauce. The temperature contrast between hot chicken and cold sauce creates a wonderful sensory experience.

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The key to this recipe is definitely the full-fat Greek yogurt in the sauce. I once tried to substitute with a non-fat version, and the sauce was nowhere near as luxurious. The richness of full-fat yogurt creates a velvety texture that makes this simple dish feel special.

Make Ahead Options

The chicken can be marinated up to 24 hours in advance for even more flavor development. Store it in an airtight container in the refrigerator, and the longer marinating time allows the vinegar to tenderize the meat more thoroughly. The yogurt sauce actually improves when made a day ahead, as the flavors have more time to meld together. I often prepare both components the night before for an almost effortless dinner the next day.

Serving Suggestions

This grilled chicken works beautifully alongside a variety of side dishes. My favorite pairing is with a simple Greek salad with tomatoes, cucumbers, red onions, and feta cheese. The bright acidity of the salad complements the richness of the chicken and yogurt sauce. For a heartier meal, serve with warm pita bread and fluffy rice pilaf to soak up the delicious sauce. For a low-carb option, serve over a bed of cauliflower rice or alongside grilled vegetables.

Flavor Variations

While this recipe is perfect as written, there are several ways to customize it based on your preferences. For a spicier version, add a pinch of red pepper flakes to the marinade. If you prefer different herbs, substitute the oregano with thyme or rosemary. The yogurt sauce can be adapted by using mint instead of dill for a different but equally refreshing flavor profile. For a Middle Eastern twist, add a teaspoon of ground cumin to the chicken marinade, and garnish the finished dish with pomegranate seeds for color and flavor.

Frequently Asked Questions

→ How do I marinate the chicken?

Toss cubed chicken with olive oil, honey, vinegar, kosher salt, oregano, and pepper. Let it marinate before grilling.

→ What is the best way to prepare the yogurt sauce?

Combine Greek yogurt, dill, minced garlic, grated cucumber, lemon juice, and kosher salt. Chill it in the fridge before serving.

→ How long should I grill the chicken for?

Grill the chicken skewers for 5-6 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit.

→ What type of yogurt is best for the sauce?

Unflavored, full-fat Greek yogurt works best for a creamy and tangy flavor in the sauce.

→ Can I prepare this recipe ahead of time?

Yes, you can prepare the marinade and yogurt sauce ahead of time to save on prep time. Refrigerate until ready to use.