Description
This Grilled Chicken with Yogurt Sauce recipe features tender, juicy chicken breasts marinated in a flavorful honey, olive oil, and red wine vinegar mixture, then grilled to perfection. Served alongside a refreshing and creamy yogurt sauce infused with garlic, dill, cucumber, and lemon juice, this dish is a perfect balance of savory and tangy flavors, ideal for a healthy and satisfying meal in just 35 minutes.
Ingredients
Scale
For the Chicken Marinade
- 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 (squeezed to remove excess water)
- 1 tbsp lemon juice
- 1 pinch kosher salt
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, honey, red wine vinegar, kosher salt, oregano, and pepper. Mix well to create a balanced marinade that will impart sweetness, acidity, and seasoning to the chicken.
- Marinate the Chicken: Add the cubed chicken breasts to the marinade. Toss thoroughly to coat all pieces evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for cooking the chicken quickly while achieving those appealing grill marks.
- Grill the Chicken: Thread the marinated cubed chicken onto skewers or place directly on the grill grates. Cook for about 5-6 minutes per side or until the internal temperature reaches 165°F (74°C), turning occasionally for even cooking.
- Make the Yogurt Sauce: While the chicken grills, mix Greek yogurt, finely chopped dill, minced garlic, grated cucumber (with excess water squeezed out), lemon juice, and a pinch of kosher salt in a bowl. Stir until smooth and well combined.
- Serve: Once the chicken is cooked through and slightly charred, remove from the grill. Serve hot with a generous dollop of the refreshing yogurt sauce on the side or drizzled over the chicken.
Notes
- To avoid soggy cucumber in the yogurt sauce, make sure to remove excess moisture by squeezing the grated cucumber with a paper towel or kitchen towel.
- Marinating the chicken for longer than 15 minutes (up to 2 hours) will enhance flavor absorption but avoid exceeding 4 hours to prevent texture changes.
- If you don’t have a grill, you can cook the chicken using a grill pan or under the broiler in your oven with similar times.
- Use full-fat Greek yogurt for a richer, creamier sauce; low-fat or non-fat versions can be substituted but may be less creamy.
