Description

This Grilled Chicken with Yogurt Sauce recipe features tender, juicy chicken breasts marinated in a flavorful blend of olive oil, honey, red wine vinegar, and herbs, then grilled to perfection. Paired with a creamy and refreshing Greek yogurt sauce infused with dill, garlic, cucumber, and lemon juice, this dish offers a delightful balance of smoky, tangy, and fresh flavors perfect for a healthy and satisfying meal.

Ingredients

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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

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, combine olive oil, honey, red wine vinegar, kosher salt, oregano, and pepper. Whisk together until well blended to create the marinade.
Marinate the Chicken: Add the cubed chicken breasts to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to infuse.
Make the Yogurt Sauce: In a separate bowl, mix Greek yogurt, chopped dill, minced garlic, grated cucumber, lemon juice, and a pinch of kosher salt. Stir thoroughly until all ingredients are well incorporated. Chill in the refrigerator until ready to serve.
Preheat the Grill: Heat an outdoor grill or grill pan over medium-high heat to prepare for cooking the chicken.
Grill the Chicken: Remove chicken from marinade and thread onto skewers if desired. Grill the chicken cubes for about 5-7 minutes per side, or until fully cooked and juices run clear, turning occasionally to ensure even cooking.
Serve: Remove the grilled chicken from the heat and let it rest for a few minutes. Serve warm alongside the chilled yogurt sauce for dipping or drizzling.

Notes

Ensure to squeeze excess water from the grated cucumber to prevent the yogurt sauce from becoming too watery.
Chicken can be marinated longer, up to 2 hours, for deeper flavor absorption.
If using wooden skewers for grilling, soak them in water for 30 minutes prior to prevent burning.
The yogurt sauce can be prepared a day ahead and refrigerated to enhance flavors.
Adjust salt and lemon juice in the sauce to taste according to preference.