This post contains affiliate links. If you click a link and make a purchase, we will make a commission. Thank you.
Greek Chicken Skewers with Yogurt Sauce is a quick weeknight dinner that you can throw together in about 30 minutes.
This recipe works because the chicken is flavorful, full of Greek-inspired flavors, and served with a yogurt sauce (it’s basically tzatziki), for some extra Greek flare. If you like simple, Greek-inspired food, this is a recipe that you’ll want to make.
Not only is it quick, but it’s versatile, you can customize it a bit to meet your preferences (we’ll talk about that below), and it’s a rather flexible recipe. So if you don’t necessarily have all of the ingredients, you can probably still make this workable for you.
Jump to:
Ingredients
The ingredients are rather simple, don’t let the fact that there are 13 ingredients throw you for a loop. Let’s discuss the ingredients:
For the Chicken Marinade:
- Chicken breasts - this meat is lean and relatively tender, it’s a great choice for this recipe but marinating it is necessary to keep it from drying out on the grill.
- Olive oil - to hydrate the chicken.
- Honey - to sweeten the chicken and honey allows the chicken to develop a nice crust on the grill.
- Red wine vinegar - for acidity, and Greek flavor.
- Kosher salt - kosher salt is best, please avoid using table salt because it has a metallic taste.
- Oregano - for Greek flavor.
- Pepper - for flavor.
For the Yogurt Sauce:
- Greek yogurt - use full fat, unflavored greek yogurt.
- Chopped dill - this fresh herb is perfect for flavoring greek dips, especially this one. It has a slightly tangy and fresh flavor.
- Garlic - for flavor and zing.
- Cucumber - be sure to grate the cucumber and squeeze any excess liquid out with a paper towel or a clean kitchen towel.
- Lemon juice - for brightness and citrusy flavor.
- Kosher salt - just a pinch, for some flavor.
The Process
Step 1: Toss the cubed chicken with olive oil, honey, red wine vinegar, kosher salt, oregano and pepper.
Step 2: Combine the Greek yogurt, chopped dill, garlic clove, grated cucumber (squeeze the water out), lemon juice, and kosher salt.
Step 3: Stir it together, cover, and place it in the fridge to chill.
Step 4: Thread the chicken onto skewers and place them onto the grill.
Step 5: Grill them for 5-6 minutes on each side or until the internal temperature reaches 165 degrees F.
Substitutions
- Chicken breasts - you can use boneless, skinless chicken thighs. This is a great option because they’re a little more forging on the grill (they don’t dry out as quickly). Use 4-6 boneless, skinless chicken thighs.
- Olive oil - any neutral-tasting oil will work in place of olive oil.
- Honey - you can use 1 tbsp of brown sugar in place of honey.
- Red wine vinegar - white wine vinegar also works well.
- Oregano - if you have a “Greek blend” seasoning, you can use that.
- For the yogurt sauce - if you don’t want to make your own, you can serve this chicken with store-bought tzatziki.
Variations
- Yogurt marinated chicken - if you want extra-tender meat, add 3 tablespoons of full-fat, unflavored greek yogurt to your chicken marinade. Toss the chicken so that it’s coated well.
- Lamb - you can use 1 ½ lbs of a leg of lamb, cubed, in place of the chicken. The recipe will be the same, just be sure to cook the lamb until the internal temperature reaches 135-145 degrees Fahrenheit.
Storage + Leftovers
If you have leftovers, you can save them in the refrigerator or the freezer.
Refrigerator Instructions:
For the chicken: refrigerate the chicken in an airtight container for up to three days.
For the yogurt sauce: Store the yogurt sauce in an airtight container for up to 3 days.
Freezer Instructions:
For the chicken: cool the chicken to room temperature, wrap the chicken tightly in foil, then place it into an airtight, freezer container or ziplock freezer bag. Store in the freezer for up to 3 months.
*Make the yogurt sauce when you’re ready to serve the chicken, the yogurt sauce doesn't freeze well. If you don’t have time to make it, buy some store-bought tzatziki.
FAQ
How do you make grilled chicken breasts even more flavorful?
See the "variations" point in this post for some tips. I recommend adding a little bit of unflavored Greek yogurt to your chicken marinade.
Can I use pre-seasoned chicken for this recipe?
Yes! That's a great idea, just be sure that if you're planning to serve it with the yogurt sauce that you stick with a Greek flavor profile.
Serve this chicken with:
More weeknight chicken recipes to make:
Let's connect? Follow me on INSTAGRAM AND PINTEREST or more recipe and food content!
Grilled Chicken with Yogurt Sauce
Ingredients
For the chicken and marinade
- 4 chicken breasts cubed
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp oregano
- ½ tsp pepper
For the yogurt sauce
- ¾ cup Greek yogurt unflavored, full-fat
- ¼ cup dill finely chopped
- 1 garlic clove minced
- 2 tbsp grated cucumber squeeze any excess water with a paper towel or clean kitchen towel
- 1 tbsp lemon juice
- 1 pinch of kosher salt
Instructions
- Toss the cubed chicken with olive oil, honey, red wine vinegar, kosher salt, oregano and pepper.
- Allow it to marinate while you preheat your grill and you put together the yogurt sauce.
- Clean and oil your grill. Preheat it to 350 degrees Fahrenheit (medium heat).
- Combine the Greek yogurt, chopped dill, garlic clove, cucumber, lemon juice, and kosher salt. Cover it and place it into the fridge until you're ready to serve it.
- Thread the chicken onto skewers.
- Place the skewers directly on to the grill grates. Grill them for 5-6 minutes on each side or until the internal temperature reaches 165 degrees F.
- Serve the chicken with the chilled yogurt sauce.
Notes
Refrigerator:
For the chicken: refrigerate the chicken in an airtight container for up to three days.
For the yogurt sauce: Store the yogurt sauce in an airtight container for up to 3 days.
Freezer:
For the chicken: cool the chicken to room temperature, wrap the chicken tightly in foil, then place it into an airtight, freezer container or ziplock freezer bag. Store in the freezer for up to 3 months.
*Make the yogurt sauce when you’re ready to serve the chicken, the yogurt sauce doesn't freeze well. If you don’t have time to make it, buy some store-bought tzatziki.
Nutrition
Food safety
CHICKEN/FOOD SAFETY:
When it comes to handling and cooking chicken, food safety is super important, you don't want to get sick. Follow these essential chicken cooking tips to ensure that you prepare safe and delicious chicken dishes:
- Buy from a reputable source: Purchase chicken from a trusted and reliable supplier. Look for fresh chicken with no signs of discoloration, strange odors, or sliminess.
- Store properly: Keep raw chicken in the refrigerator at a temperature of 40°F (4°C) or below. To prevent cross-contamination, store it in a sealed container or a plastic bag on the bottom shelf, away from other foods.
- Thaw safely: If using frozen chicken, thaw it safely. The best method is to thaw it in the refrigerator. You can also use the microwave's defrost setting or submerge the chicken in cold water (in a sealed bag) and change the water every 30 minutes until it's thawed.
- Avoid washing raw chicken: Contrary to popular belief, washing raw chicken is not recommended as it can spread bacteria around your kitchen. Cooking chicken to the proper temperature will kill any harmful bacteria.
- Use separate cutting boards: When preparing chicken, use a separate cutting board for raw meat to avoid cross-contamination with other foods. Wash the cutting board, knives, and utensils with hot, soapy water after each use.
- Cook to the right temperature: Chicken should be cooked to a safe internal temperature to kill any harmful bacteria. Use a food thermometer to check the thickest part of the chicken, avoiding bones. The safe minimum internal temperatures for chicken are:
- Whole chicken: 165°F (74°C)
- Chicken breasts and thighs: 165°F (74°C)
- Ground chicken: 165°F (74°C)
- Chicken wings: 165°F (74°C)
- Avoid undercooking: Ensure that there are no pink or red areas in the cooked chicken. Juices should run clear, not pink.
- Rest the chicken: Let cooked chicken rest for a few minutes before serving. This helps to redistribute the juices and ensures more even cooking.
- Store leftovers promptly: If you have any leftover cooked chicken, refrigerate or freeze it within two hours of cooking.
- Reheat properly: When reheating cooked chicken, make sure it reaches an internal temperature of 165°F (74°C).
By following these food safety tips, you can confidently prepare chicken dishes that are both delicious and safe to eat.
Leave a Reply