Description

This Grilled Chicken with Yogurt Sauce recipe features tender, marinated chicken breasts grilled to perfection and served with a creamy, tangy yogurt sauce infused with fresh dill, garlic, and cucumber. It’s a quick and healthy meal perfect for weeknights or casual gatherings, combining the smoky flavor of grilled chicken with a refreshing and light sauce for a delightful balance.

Ingredients

Scale

For the Chicken

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

For the Yogurt Sauce

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

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Instructions

Prepare the marinade. In a medium bowl, whisk together olive oil, honey, red wine vinegar, kosher salt, oregano, and black pepper until well combined to create a flavorful marinade for the chicken.
Marinate the chicken. Add the cubed chicken breasts to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.
Preheat the grill. Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Grill the chicken. Place the marinated chicken cubes on skewers or directly on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned with grill marks.
Prepare the yogurt sauce. While the chicken is grilling, combine the Greek yogurt, chopped dill, minced garlic, grated cucumber (with excess water squeezed out), lemon juice, and a pinch of kosher salt in a small bowl. Stir until smooth and well blended. Refrigerate until ready to serve.
Serve. Remove the chicken from the grill and let it rest for a few minutes. Serve the grilled chicken alongside or topped with the chilled yogurt sauce for a fresh and creamy complement.

Notes

For juicier chicken, marinate for up to 2 hours but avoid marinating longer as the vinegar can start to break down the texture.
You can substitute full-fat Greek yogurt with low-fat if preferred for a lighter option.
If you don’t have a grill, you can use a grill pan on the stovetop or broil the chicken in the oven, adjusting cooking times accordingly.
Make sure to squeeze out cucumber moisture to prevent the yogurt sauce from becoming watery.
Serve with a side of grilled vegetables or a fresh salad to complete the meal.