Can I cook this chicken in the oven instead of grilling?

Absolutely! Preheat your oven to 425°F and arrange the chicken skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, turning halfway through, until the chicken reaches 165°F internally. You won't get the same charred flavor, but it will still be delicious.

How can I prevent my chicken from drying out on the grill?

The marinade helps keep the chicken moist, but the key is not overcooking. Use a meat thermometer to check for doneness at 165°F, and remember that smaller chicken pieces cook faster. Also, letting the chicken rest for a few minutes after grilling allows the juices to redistribute.

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs have more fat, which means they stay juicier and are more forgiving if slightly overcooked. They might take a minute or two longer to cook through, so adjust accordingly.

Is there a dairy-free alternative for the yogurt sauce?

You can use a dairy-free yogurt alternative made from coconut, almond, or soy. Look for an unsweetened variety with a thick consistency similar to Greek yogurt. The flavor will be slightly different but still delicious.

Grilled Chicken with Yogurt Sauce Recipe

Name: Grilled Chicken with Yogurt Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 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; ¾ cup Greek yogurt (unflavored, full-fat); ¼ cup dill, finely chopped; 1 garlic clove, minced; 2 tbsp grated cucumber (squeeze out excess water using a paper towel or kitchen towel); 1 tbsp lemon juice; 1 pinch of kosher salt

This Grilled Chicken with Yogurt Sauce is a game-changer for your weeknight dinner rotation! Tender chunks of chicken marinated in a sweet and tangy blend, then grilled to perfection and served with a cooling, herb-packed yogurt sauce. Ready in just 35 minutes, this recipe delivers restaurant-quality flavor with minimal effort – making it perfect for both casual family dinners and entertaining guests.

Why You’ll Love This Recipe

Quick and Simple: From start to finish in 35 minutes, with just 20 minutes of hands-on time – ideal for busy weeknights when you want something delicious without spending hours in the kitchen.
Flavor Bomb: The honey-vinegar marinade creates the perfect balance of sweet and tangy notes that caramelize beautifully on the grill.
Versatile: Serve it with rice, in pita bread, on a salad, or alongside roasted vegetables – this chicken works with practically everything!
Meal Prep Champion: Double the recipe and enjoy the leftovers for quick lunches throughout the week.

Ingredients You’ll Need

For the chicken and marinade:

Chicken breasts: The canvas for our flavor masterpiece. Boneless and skinless works best for even cooking and maximum marinade absorption.
Olive oil: Helps the marinade cling to the chicken while adding richness and preventing sticking on the grill.
Honey: Brings natural sweetness that caramelizes beautifully when grilled, creating those irresistible charred edges.
Red wine vinegar: Adds a tangy punch that balances the sweetness and helps tenderize the meat.
Kosher salt: Enhances all the flavors and ensures the chicken isn’t bland.
Oregano: Provides a Mediterranean herbal note that pairs perfectly with grilled meats.
Pepper: Adds a subtle heat that complements the sweet and tangy marinade.

For the yogurt sauce:

Greek yogurt: The creamy, tangy base that cools and complements the grilled chicken. Full-fat creates the richest texture, but you can use low-fat in a pinch.
Dill: Bright, fresh herb that adds distinctive flavor to the sauce – don’t skimp here!
Garlic: Just one clove brings a punch of flavor without overpowering the other ingredients.
Cucumber: Adds refreshing crunch and authentic Mediterranean flavor. Removing excess moisture is crucial for a thick sauce.
Lemon juice: Brightens the entire sauce with a fresh, zingy kick.
Kosher salt: Balances and enhances all the flavors in the sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Swap the chicken for lamb, pork tenderloin, or even firm fish like salmon or swordfish – adjust cooking times accordingly.

Spice It Up

Add a pinch of cayenne or red pepper flakes to the marinade for a spicy kick, or mix in some smoked paprika for a deeper flavor profile.

Herb Adventures

Try mint or parsley instead of (or alongside) the dill in the yogurt sauce for a different flavor dimension.

Vegetarian Option

Use the same marinade on firm tofu or thick slices of eggplant for a meat-free alternative.

How to Make Grilled Chicken with Yogurt Sauce

Step 1: Marinate the Chicken

In a medium bowl, toss the cubed chicken with olive oil, honey, red wine vinegar, kosher salt, oregano, and pepper. Make sure all pieces are well-coated. Let the chicken marinate while you prepare the yogurt sauce and heat the grill.

Step 2: Prepare the Yogurt Sauce

In a small bowl, combine the Greek yogurt, finely chopped dill, minced garlic, grated cucumber (remember to squeeze out excess moisture!), lemon juice, and a pinch of kosher salt. Stir until well combined. Cover and refrigerate until ready to serve.

Step 3: Preheat and Prepare the Grill

Clean your grill grates thoroughly and oil them to prevent sticking. Preheat the grill to medium heat (about 350°F).

Step 4: Skewer and Grill the Chicken

Thread the marinated chicken cubes onto skewers, leaving a small space between pieces for even cooking. Place the skewers directly on the grill grates and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F and has beautiful grill marks.

Step 5: Rest and Serve

Let the chicken rest for a few minutes after grilling. Serve with the chilled yogurt sauce for dipping or drizzling.

Pro Tips for Making the Recipe

Even Cubes: Try to cut the chicken into similar-sized pieces to ensure even cooking.
Metal vs. Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Don’t Overcrowd: Leave some space between chicken pieces on the skewers for more even cooking and better caramelization.
Sauce Thickness: For a thicker yogurt sauce, let it sit in the refrigerator for at least 30 minutes before serving.
Temperature is Key: Use a meat thermometer to ensure chicken reaches 165°F for safe consumption without overcooking.

How to Serve

Mediterranean Feast

Serve with warm pita bread, a simple Greek salad, and some roasted vegetables for a complete Mediterranean meal.

Grain Bowl

Place the grilled chicken over a bed of cooked quinoa or rice, drizzle with yogurt sauce, and add some roasted vegetables for a hearty bowl.

Wrap It Up

Stuff the chicken and yogurt sauce into a warm pita or flatbread with sliced tomatoes, red onion, and lettuce for a quick lunch.

Simple Sides

Pair with a side of lemon-herb rice, grilled vegetables, or a simple cucumber and tomato salad for a light dinner.

Make Ahead and Storage

Make Ahead

You can marinate the chicken for up to 24 hours in the refrigerator for even more flavor. The yogurt sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Storing Leftovers

Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.

Freezing

The grilled chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before using. The yogurt sauce doesn’t freeze well due to the cucumber and dairy content.

Reheating

Gently reheat the chicken in a 325°F oven until warmed through (about 10 minutes), or microwave on 50% power to prevent drying out. The yogurt sauce is best served cold and doesn’t need reheating.

FAQs

Can I cook this chicken in the oven instead of grilling?

Absolutely! Preheat your oven to 425°F and arrange the chicken skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, turning halfway through, until the chicken reaches 165°F internally. You won’t get the same charred flavor, but it will still be delicious.
How can I prevent my chicken from drying out on the grill?

The marinade helps keep the chicken moist, but the key is not overcooking. Use a meat thermometer to check for doneness at 165°F, and remember that smaller chicken pieces cook faster. Also, letting the chicken rest for a few minutes after grilling allows the juices to redistribute.
Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs have more fat, which means they stay juicier and are more forgiving if slightly overcooked. They might take a minute or two longer to cook through, so adjust accordingly.
Is there a dairy-free alternative for the yogurt sauce?

You can use a dairy-free yogurt alternative made from coconut, almond, or soy. Look for an unsweetened variety with a thick consistency similar to Greek yogurt. The flavor will be slightly different but still delicious.

Final Thoughts

This Grilled Chicken with Yogurt Sauce recipe brings Mediterranean flavors right to your dinner table with minimal effort. The combination of sweet-tangy marinade and cooling yogurt sauce creates a perfect balance that’s sure to please everyone at your table. Whether you’re cooking for a weeknight family dinner or entertaining friends on the weekend, this dish delivers maximum flavor with minimum fuss. Give it a try tonight – your taste buds will thank you!