Juicy Chicken Kabobs

Juicy Chicken Kabobs

Chicken kabobs: Make juicy, flavorful grilled chicken thighs with this easy yogurt marinade recipe. Perfect for BBQs and weeknight dinners. Ready in under an hour!

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Prep Time 23 minutes mins

Cook Time 12 minutes mins

Total Time 35 minutes mins

Servings: 6

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 lbs chicken thighs (boneless & skinless)
• ½ tbsp salt
• 2 tbsp honey
• ¼ cup Greek yogurt
• 4 garlic cloves (minced)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 lemon (juiced)
• 2 tbsp vegetable oil
• 1 tbsp soy sauce

Method

 

1. Slice the chicken thighs into 2-3 inch pieces, trimming any excess fat.
2. In a bowl, combine honey, Greek yogurt, minced garlic, dried oregano, smoked paprika, juice of half a lemon, vegetable oil, and soy sauce. Whisk until smooth.
3. Add the chicken pieces to the marinade and toss well to coat. Let it marinate for at least 20 minutes.
4. While the chicken marinates, thread the marinated chicken pieces onto skewers.
5. Grill the kabobs over medium-high heat for about 8-12 minutes, turning occasionally, until cooked through.
6. Serve hot with reserved lemon wedges.

Notes

– For best results, marinate chicken for at least 30 minutes, or up to 4 hours.
– Ensure chicken is cooked to an internal temperature of 165°F (74°C).
– Don’t overcrowd the grill; cook in batches if necessary to ensure even cooking and charring.
– If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

To achieve juicy chicken kabobs, the key lies in marinating the chicken thighs. The combination of Greek yogurt and honey acts as an effective marinade. The yogurt contains lactic acid, which tenderizes the meat and infuses it with moisture, while honey adds a touch of sweetness and helps with caramelization during cooking. The addition of garlic, lemon juice, and spices enhances the flavor profile, while the vegetable oil ensures even cooking and prevents sticking. It’s crucial to let the chicken marinate for at least an hour, allowing the flavors to penetrate and the meat to soften, resulting in succulent kabobs.

Troubleshooting

• If the chicken is dry: Ensure you marinate for at least an hour, or ideally overnight, to allow the meat to absorb moisture.
• If the kabobs are sticking to the grill: Make sure to preheat the grill and oil the grates before adding the kabobs.
• If they lack flavor: Increase the marination time or add more salt and spices to the marinade for a stronger flavor.
• If the chicken is overcooked: Use a meat thermometer to check for doneness, aiming for an internal temperature of 165°F (75°C).

Substitutions

• Chicken thighs can be swapped with chicken breasts for a leaner option, but they may result in a drier texture.
• Greek yogurt can be replaced with buttermilk for a similar tenderizing effect and a tangy flavor.
• Honey can be substituted with maple syrup for a different sweetness profile.
• Smoked paprika can be replaced with regular paprika and a pinch of liquid smoke for a smoky flavor.

Pro tips

• For best results, marinate chicken for at least 30 minutes, or up to 4 hours.
• Ensure chicken is cooked to an internal temperature of 165°F (74°C).
• Don’t overcrowd the grill; cook in batches if necessary to ensure even cooking and charring.
• If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

Enjoy these flavorful chicken kabobs hot off the grill, perhaps with a side of rice or a fresh salad.

Frequently asked questions

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