This Yogurt Marinated Chicken is simple to prepare and ideal for grilling season. Tangy yogurt and fresh lemon juice tenderize the meat while a blend of spices builds flavor, delivering juicy, flavorful chicken skewers every time.
Moist, Juicy Chicken Skewers My Family Loves
Marinating chicken in yogurt overnight is one of the easiest ways to get consistently tender, juicy results on the grill. The yogurt acts as a gentle tenderizer while carrying the aromatics and spices into the meat. The basic marinade of yogurt, lemon and salt can be adapted to many flavor profiles — from Mediterranean to Indian — by changing the spice mix.
For this version I use a balanced blend of cumin, smoked paprika and coriander with fresh garlic for a pantry-friendly seasoning. Serve the finished skewers with steamed rice or warm flatbreads, a spoonful of hummus or a simple salad and pickled chilies for contrast.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients for Yogurt Marinated Grilled Chicken skewers. Full quantities are shown in the recipe card further down.
Chicken thighs: Thighs have more fat than breasts, so they stay moist and are more forgiving on the grill. You can use breasts if you prefer, but watch them carefully to avoid drying out.
Full-fat yogurt: The creamier texture helps the marinade cling to the chicken and adds richness. Greek yogurt works too; thin it slightly with a bit of water if needed so it coats the meat evenly.
Lemon juice: Fresh lemon adds acidity that helps tenderize and brightens the flavor. Lime juice can be substituted.
Seasonings: A combination of cumin, coriander, smoked paprika and oregano creates a Mediterranean-inspired profile. Swap in other spice blends (for example, curry powder) to change the cuisine.
Why Yogurt Marination Works
Yogurt’s gentle acidity softens the meat fibers without making them mushy, so the chicken stays tender even after longer marination. The thick texture of full-fat yogurt helps the seasonings adhere, allowing deeper flavor penetration. For safety and texture, avoid marinating in yogurt for longer than 24 hours.
Quick tip!
Acidic marinades can over-soften meat if left too long. For yogurt-based marinades, 4–24 hours is ideal; vinegar-based marinades usually benefit from shorter times, about 8 hours maximum.
Full-fat yogurt gives the richest taste and best coating during cooking; low-fat yogurts can separate more easily when exposed to high heat.
How to Make Yogurt Marinated Chicken
Step 1. In a large bowl, combine yogurt, olive oil, lemon juice, grated garlic and tomato paste. Stir in the spices and salt until the mixture is smooth.
Step 2. Add cubed chicken and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for best results.
Step 3. Thread the marinated chicken onto skewers, leaving a little space between pieces so heat circulates evenly.
Step 4. Preheat a grill or grill pan to medium-high. Cook the skewers 10–12 minutes, turning occasionally, until cooked through and nicely charred in spots.
Recipe Notes
- Storage: Cool the cooked chicken before transferring to an airtight container. Refrigerate up to 3 days or freeze up to 3 months. If frozen, thaw overnight in the fridge before reheating.
- Reheating: Reheat skewers briefly on a hot grill pan, turning often, until hot throughout.
- Skewers: If using wooden skewers, soak them in water for 15 minutes to reduce the chance they will burn.
- Resting: Let the cooked chicken rest a few minutes before serving to allow juices to redistribute.
- Marination time: Marinate at least 4 hours for good flavor; overnight (up to 24 hours) yields the juiciest results.
Questions I Get Asked a Lot
A minimum of 4 hours is recommended; overnight (up to 24 hours) gives the best tenderness and flavor.
No — leave the marinade on. It caramelizes on the grill and creates a flavorful crust.
No — because it has been in contact with raw chicken, discard any leftover marinade for food safety.
This grilled chicken pairs well with rice, flatbreads, hummus, or a fresh salad. Tzatziki or a drizzle of olive oil and lemon also complement the skewers nicely.
Storage Recommendations
- Storage: Cool before transferring to an airtight container. Refrigerate up to 3 days or freeze up to 3 months; thaw overnight before reheating.
- Reheating: Reheat on a hot grill pan, turning occasionally, until heated through.
You may also like
- Greek Chicken Kabobs
- Beef Kafta
- Lemon Chicken Skewers
- Shish Tawook
- Teriyaki Skewers
- Niçoise Salad
- Crispy Honey Baked Chicken
- Cilantro Lime Grilled Salmon
Made these? Leave a comment below and share how they turned out. Tag me on Instagram to show your creations!
Yogurt Marinated Chicken
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Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
Yogurt Marinade
- 1 cup plain full-fat yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, finely grated
- 1 tablespoon tomato paste
- 2 teaspoons fine kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
Instructions
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In a large bowl, combine 1 cup plain full-fat yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 grated garlic cloves and 1 tablespoon tomato paste. Add 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon coriander and 1 teaspoon dried oregano. Mix until smooth.
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Add the cubed chicken and coat it thoroughly in the marinade. Cover and refrigerate at least 4 hours, preferably overnight.
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Thread the marinated chicken onto skewers, leaving space between pieces for even cooking.
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Preheat a grill or grill pan to medium-high.
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Grill the skewers 10–12 minutes, turning occasionally, until cooked through and lightly charred.
Notes
- Makes about 16 skewers; serving size is 4 skewers per person.
- Storage: Cool the cooked chicken, then store in an airtight container in the fridge for up to 3 days or freeze up to 3 months. Thaw overnight before reheating.
- Reheating: Reheat on a hot grill pan, turning occasionally, until piping hot.
- Skewers: Soak wooden skewers for 15 minutes before using to help prevent burning.
Nutrition
Carbohydrates: 7 g
Protein: 36 g
Fat: 16 g
Nutrition information is an approximation and should be used as a guide.