Yogurt-Marinated Grilled Chicken Skewers Recipe

Yogurt Marinated Grilled Chicken Skewers on white plate with Cilantro Mint Chutney, cilantro sprigs and lime wedges in small bowls.

5 from 1 vote

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.

Prep Time8

Cook Time30

Total Time8 30

Course: Chicken and Turkey

Cuisine: Indian

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Marinade and Chicken

1 cup plain whole-milk yogurt
1/2 medium onion coarsely chopped
3 cloves garlic coarsely chopped
2 tablespoons coarsely chopped fresh ginger
1 jalapeno or serrano pepper seeded if desired, coarsely chopped
1 small bunch cilantro leaves and tender stems, coarsely chopped (approximately 1/2 cup)
2 tablespoons fresh lime or lemon juice (approximately 1 large)
1 tablespoon Madras curry powder
3 tablespoon olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 boneless skinless chicken breast halves (2 1/2 pounds) or 8 boneless skinless chicken thighs, cut into 2-inch cubes

Cilantro Mint Chutney

1/2 cup plain whole-milk yogurt
1 large bunch cilantro leaves and tender stems, coarsely chopped (approximately 1 cup)
1/2 cup mint leaves
1 jalapeno or serrano pepper seeded if desired, coarsely chopped
1 tablespoon fresh lime or lemon juice
1 tablespoon coarsely chopped fresh ginger
2 cloves garlic coarsely chopped
Pinch sugar or honey, if needed
Salt and freshly ground black pepper to taste

Instructions

Marinade and Chicken

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 make sure the chicken is covered with the marinade. Cover with plastic wrap and refrigerate for up to 8 hours or overnight.
Preheat a grill to medium-high. Thread the chicken onto skewers.
Place on the grill, reduce heat to medium and grill for 4-5 minutes on the first side.
Flip the skewers and grill another 4-5 minutes on the second side or until the chicken is cooked to 165 degrees in the center of each piece.

Cilantro Mint Chutney

Combine the chutney ingredients in a food processor or blender. Process until smooth. Serve with grilled chicken.

Notes

SUBSTITUTIONS:

Can also use boneless skinless chicken thighs.

TIPS:

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.

Nutrition