Description

Juicy grilled chicken thighs marinated in lemon and herbs, served with a cool, creamy yogurt sauce. This light, festive summer dinner is ready in under 30 minutes of active prep and requires no oven.

Ingredients

Scale

2 lbs (900g) chicken thighs, cut into 1.5-inch cubes
1/4 cup olive oil
Juice of 2 lemons (for marinade)
Zest of 1 lemon (for marinade)
4 cloves garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon salt
1/2 teaspoon black pepper
1.5 cups (350g) full-fat Greek yogurt
Zest of 1 lemon (for sauce)
Juice of 1 lemon (for sauce)
1/2 cup fresh dill, chopped
1 small garlic clove, minced (for sauce)
1/2 teaspoon salt (for sauce)
1/4 teaspoon black pepper (for sauce)
1 large red onion, cut into 1-inch chunks
1 pint (250g) cherry tomatoes

Instructions

Cut chicken thighs into 1.5-inch uniform cubes.
In a large bowl, whisk together olive oil, juice of 2 lemons, zest of 1 lemon, minced garlic, oregano, salt, and pepper.
Toss chicken cubes in the marinade until coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
In a medium bowl, combine Greek yogurt, zest of 1 lemon, juice of 1 lemon, chopped dill, 1 minced garlic clove, salt, and pepper. Whisk until smooth. Set aside.
Preheat grill to medium-high heat (approx. 400°F / 200°C). If using wooden skewers, soak them in water for at least 30 minutes.
Thread marinated chicken onto skewers, leaving space between pieces. Alternate with red onion chunks.
Place skewers on the grill. Cook for 5-6 minutes without moving to get char marks.
Flip skewers and cook for another 5-6 minutes.
Add cherry tomatoes to the skewers in the last 2 minutes of grilling, rotating frequently.
Chicken is done when internal temperature reaches 165°F (74°C).
Remove skewers from grill and let rest for 5 minutes.
Serve immediately with the lemon herb yogurt sauce on the side.

Notes

Do not marinate chicken longer than 6 hours as the acid can make the meat mushy. If using wooden skewers, soaking is essential to prevent burning. For a thicker sauce, strain the Greek yogurt in cheesecloth for 20 minutes before mixing. Reserve some marinade before adding chicken to boil and use as a finishing sauce if desired.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 2 skewers with 1/4 c
Calories: 320
Sodium: 450
Fat: 18
Carbohydrates: 12
Fiber: 2
Protein: 28

Keywords: grilled chicken, summer recipes, chicken skewers, lemon herb yogurt, healthy dinner, meal prep, gluten-free, quick meals