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This is an easy chicken marinade for breasts, legs, thighs, or a whole chicken. The yogurt helps to keep the chicken nice and moist with a ton of zesty flavor.
Easy Marinade
Yogurt is one of my favorite “food groups”. I always have a large container in my refrigerator.
Like most marinades, this is quick and easy to make. After marinating the chicken for 4 hours, simply grill or bake, and dinner is ready.
Ingredients
Let’s Make Yogurt-Marinated Chicken Kabobs
- Mix all of the marinade ingredients in a small bowl. Once fully combined, transfer the yogurt mixture to a large zip-top bag.
- Cut the chicken into large bite-sized pieces and toss them into the yogurt mixture.
- Seal the bag and rub the outside of the bag rubbing the mixture to coat all of the chicken pieces.
- Refrigerate for 4 hours.
- Dice the bell pepper into large bite-sized pieces; about the same size as the chicken pieces. Set aside.
- Remove chicken and discard the leftover yogurt mixture.
- Thread the chicken and the bell pepper pieces onto bamboo skewers.
- Heat the grill or a grill pan.
- If you are baking the chicken, bake it at 450° until the internal temperature reaches 165° – about 20 minutes. Rotate the chicken skewers 1/2 through cooking. Always check for doneness before serving.
- Grill on both sides until the chicken reaches an internal temperature of 165°.
Krazy Kitchen Mom Tips
- Uniformity is important when cutting the chicken and pepper into bite-sized pieces. Try to make the chicken pieces all similar sizes so that they cook at the same rate.
- While the chicken is marinating, soak the bamboo skewers in water so they will not burn when placed on the grill or in the oven.
- I like to serve these kabobs with my Creamy Cucumber Tomato Salad and some grill nann bread.
More KKM Recipes
Yogurt Marinated Chicken Kabobs
An easy chicken marinade for breasts, legs, thighs, or a whole chicken. Yogurt keeps the chicken nice a moist with a ton of zesty flavor.
Ingredients
- 2 chicken breasts
- 1 red or yellow bell pepper
- 1/2 cup plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- zest of 1/2 lemon
- 1 tbsp mince garlic
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Mix all of the marinade ingredients in a small bowl.
- Once fully combined, transfer the yogurt mixture to a large zip-top bag. chicken and the bell pepper pieces onto bamboo skewers.
- Cut the chicken into large bite-sized pieces and toss them into the yogurt mixture.
- Seal the bag and rub the outside of the bag rubbing the mixture to coat all of the chicken pieces.
- Refrigerate for 4 hours.
- Dice the bell pepper into large bite-sized pieces; about the same size as the chicken pieces. Set aside.
- Remove chicken and discard the leftover yogurt mixture.
- Thread the chicken and the bell pepper pieces onto bamboo skewers.
- Heat the grill or a grill pan.
- If you are baking the chicken, bake it at 450° until the internal temperature reaches 165° – about 20 minutes. Flip the chicken skewers 1/2 through cooking. Always check for doneness before serving.
- Grill on both sides until the chicken reaches an internal temperature of 165°.
Notes
Krazy Kitchen Mom Tips
- Uniformity is important when cutting the chicken and pepper into bite-sized pieces. Try to make the chicken pieces all similar sizes so that they cook at the same rate.
- While the chicken is marinating, soak the bamboo skewers in water so they will not burn when placed on the grill or in the oven.
- I like to serve these kabobs with my Creamy Cucumber Tomato Salad and some grill nann bread.
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