Yogurt-Marinated Grilled Chicken Skewers Recipe

This Indian-inspired chicken skewers recipe is a delicious and easy way to change up your summer cookout routine! A flavorful yogurt marinade tenderizes boneless skinless chicken breasts and a spicy chutney is the perfect accompaniment.

Why This Recipe is a Keeper!

Indian cuisine is known for its rich and aromatic spice blends, and when combined with yogurt, it’s a match made in culinary heaven. Yogurt marinades are used in numerous cuisines, including Middle Eastern and Greek.

Chicken marinated with yogurt is tender and flavorful. Because of its natural enzymes, yogurt helps tenderize boneless skinless chicken breast meat, which tends to be dry, in this grilled chicken skewers recipe. Yogurt is a good source of protein, calcium and probiotics, so it also adds nutritional value.

This Yogurt-Marinated Grilled Chicken Skewers recipe is:

• Easy! Although it looks like a lot of ingredients, the marinade and the chutney use many of the same elements, so all you have to do is prep and divide them up. A food processor makes quick work of both the marinade and the chutney.
• Make ahead! The chicken can be placed in the marinade up to eight hours ahead or overnight. The chutney can be made up to 24 hours ahead of time and refrigerated.
• So flavorful! Thick, tangy, flavor-infused Greek yogurt envelopes each piece of chicken to balance the spices for a creamy element to the overall flavor. It provides a pleasant contrast to the smoky flavor that develops during grilling.

Let’s make it!

How to Make a Yogurt-Marinated Grilled Chicken Skewers Recipe with Cilantro Mint Chutney:

Recipe Ingredients:

Here’s everything you’ll need to make this chicken skewers recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Greek Yogurt: Greek yogurt has culinary roots in the Middle East, but numerous cultures have a version of strained yogurt. The thickness comes from straining out the excess whey, but the end result retains the same bright tanginess. I’m a fan of Fage, one of the original companies to make Greek yogurt available to the masses. For this grilled chicken skewers recipe, I use 5% milk-fat yogurt but you can use lower-fat yogurt.
• Serranos: Serrano peppers are named for the region in Mexico where they originated. They’re second to the jalapeno pepper in popularity there but are hotter than jalapenos. They are also used in Southeast Asian cuisine. Most of the heat is in the seeds and membrane, so remove them if you don’t want that much spice. I highly recommend wearing gloves when handling serranos, being careful not to touch your eyes or other sensitive areas.
• Ginger: Although ginger paste is found in tubes in the produce department and is very convenient, nothing compares to fresh ginger. I highly recommend using it instead of the paste, which will not have the same “punch” as fresh ginger root.
• Curry Powder: I like to use Madras curry powder for the extra heat. If you prefer something more mild, use regular curry powder.
• Chicken: I used boneless skinless chicken breasts, but boneless skinless chicken thighs will also work well and will be less expensive.
• Mint: Mint is widely used in Indian cooking in chutneys, relishes, salads, sauces and teas. It tends to be pretty prolific in the garden, especially in the spring and early summer, so if you have a fresh mint plant, here’s your chance to use some!

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Combine the first 11 ingredients in a food processor or blender. Process until smooth.

• Transfer to a bowl and add the chicken pieces. Toss to thoroughly coat each piece and ensure the marinade covers the chicken. Cover with plastic wrap and refrigerate for up to 8 hours or overnight.

• Before placing the chicken on the grill, make the Cilantro Mint Chutney.
• Combine the chutney ingredients in a food processor or blender.

• Process until smooth. Set aside while grilling the chicken skewers or refrigerate until needed.

• Preheat a grill to medium-high. Thread the chicken onto skewers.

• Place on the grill, reduce heat to medium and grill for 4 to 5 minutes on the first side.
• Flip the skewers and grill another 4 to 5 minutes on the second side or until the chicken is cooked to 165 degrees in the center of each piece.

• Serve the chutney with the chicken, along with lime wedges. Garnish with cilantro sprigs.

That’s it! Delicious, tender, super flavorful Yogurt-Marinated Grilled Chicken Skewers!

Chef Tips and Tricks:

• If using wood skewers, soak them for at least 30 minutes before threading the chicken so they don’t burn on the grill.
• I used a bowl to marinate the chicken pieces in the yogurt combination. If you don’t mind the waste, you could also use a zipper-top bag for one less dish to wash.

Frequently Asked Questions:

Storage:

• Store any leftovers in the refrigerator and enjoy them within five days. Reheat in a 350-degree oven until heated to 165 degrees in the center.

Serve with:

• Basmati rice
• Riced cauliflower
• Curry Roasted Carrots with Honey Browned Butter
• Perfect Roasted Potato Wedges
• Cream of Asparagus Soup with Curry

More great grilled chicken recipes you’ll love!

• Grilled Citrus Chicken with Spicy Basil Chimichurri
• Grilled Chicken Fajitas with Tajin Seasoning
• Bruschetta Chicken
• Caribbean Jerk Chicken with Black Bean Mango Salsa

Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen