This Indian-inspired chicken skewers recipe brings bright, aromatic flavors to your next cookout. A tangy yogurt-based marinade tenderizes boneless, skinless chicken and a zesty cilantro-mint chutney provides a spicy, refreshing contrast.
Why This Recipe is a Keeper!
Yogurt and spices are a classic pairing in Indian cuisine; combined they create a marinade that is both flavorful and effective at tenderizing chicken. Yogurt’s natural enzymes and acidity help keep lean cuts like boneless, skinless chicken breast moist while adding protein and a pleasant tang.
This Yogurt-Marinated Grilled Chicken Skewers recipe is:
- Easy: Many ingredients overlap between the marinade and the chutney, and a food processor speeds up preparation.
- Make ahead: Marinate the chicken up to eight hours or overnight. The chutney keeps in the refrigerator for up to 24 hours.
- Flavorful: Creamy Greek yogurt balances the spices and yields tender, charred chicken when grilled.
How to Make Yogurt-Marinated Grilled Chicken Skewers with Cilantro Mint Chutney
Recipe Ingredients:
Below are the ingredients you’ll need. Quantities appear in the recipe card further down.
Ingredient Notes and Substitutions:
- Greek Yogurt: Strained yogurt adds thickness and tang. Whole-milk Greek yogurt gives the creamiest result, but lower-fat versions work as well.
- Serranos or jalapeños: Serranos are hotter than jalapeños; remove seeds and membranes to reduce heat and wear gloves when handling hot peppers.
- Ginger: Fresh ginger has more punch than jarred paste and is recommended for best flavor.
- Curry Powder: Madras curry powder adds extra warmth and heat; use a milder curry powder if preferred.
- Chicken: Boneless, skinless chicken breasts are lean and work well; boneless, skinless thighs are a juicier, more economical option.
- Mint: Fresh mint brightens the chutney—use homegrown mint or fresh leaves from the market.
Step-By-Step Instructions:
- Gather and prep all ingredients.
- Combine the first 11 marinade ingredients in a food processor or blender and process until smooth.
- Transfer the marinade to a bowl, add the chicken pieces, and toss to coat thoroughly. Cover and refrigerate for up to 8 hours or overnight.
- Prepare the Cilantro Mint Chutney before grilling. Combine chutney ingredients in a food processor or blender and process until smooth. Set aside or refrigerate until ready to serve.
- Preheat the grill to medium-high. Thread the marinated chicken onto skewers.
- Place skewers on the grill, reduce heat to medium, and grill for 4–5 minutes on the first side.
- Flip and grill another 4–5 minutes, or until the chicken reaches 165°F at the center.
- Serve the skewers with cilantro-mint chutney, lime wedges, and cilantro sprigs for garnish.
Enjoy tender, flavorful Yogurt-Marinated Grilled Chicken Skewers!
Chef Tips and Tricks:
- Soak wooden skewers for at least 30 minutes before grilling to prevent burning.
- Marinate in a bowl or a zipper-top bag; the bag saves a dish but may create waste.
Recipe FAQs:
Chutney is a versatile Indian condiment made from herbs, fruits, vegetables, or yogurt. It can be sweet, spicy, sour, or a combination, and is used to complement many dishes.
Yogurt gently tenderizes chicken without the risk of making it tough, as can happen with strong acid marinades. It also adds moisture and flavor for tender, juicy meat.
Yes. Yogurt can improve chicken in as little as 15 minutes, and it’s safe to marinate overnight or up to 24 hours without turning the meat mushy.
Storage:
- Store leftovers in the refrigerator for up to five days. Reheat in a 350°F oven until the center reaches 165°F.
Serve with:
- Basmati rice
- Riced cauliflower
- Curry roasted carrots with honey browned butter
- Roasted potato wedges
- Creamy asparagus-leek 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
Yogurt-Marinated Grilled Chicken Skewers Recipe
Equipment
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Chef’s knife
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Cutting board
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Food processor or blender
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Grill
Ingredients
Marinade and Chicken
- 1 cup plain whole-milk yogurt
- 1/2 medium onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 tablespoons fresh ginger, coarsely chopped
- 1 jalapeño or serrano pepper, seeded if desired, coarsely chopped
- 1 small bunch cilantro, leaves and tender stems, coarsely chopped (about 1/2 cup)
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon Madras curry powder
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves (about 2½ lb) 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 (about 1 cup)
- 1/2 cup mint leaves
- 1 jalapeño or serrano pepper, seeded if desired, coarsely chopped
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon fresh ginger, coarsely chopped
- 2 cloves garlic, coarsely chopped
- Pinch sugar or honey, if needed, and salt and freshly ground black pepper to taste
Instructions
Marinade and Chicken
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Combine the first 11 marinade ingredients in a food processor or blender and process until smooth.
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Transfer to a bowl, add chicken, toss to coat, cover, and refrigerate for up to 8 hours or overnight.
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Preheat grill to medium-high and thread chicken onto skewers.
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Place skewers on the grill, reduce heat to medium, and grill 4–5 minutes on the first side.
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Flip and grill another 4–5 minutes, or until chicken reaches 165°F.
Cilantro Mint Chutney
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Combine the chutney ingredients in a food processor or blender and process until smooth. Serve with grilled chicken.
Notes
- Boneless, skinless chicken thighs can be used instead of breasts.
TIPS:
- Soak wooden skewers for at least 30 minutes before threading to prevent burning.
- Marinate in a bowl or in a zipper-top bag to save a dish.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs or restrictions.
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