good flavor and easy to make. i did not use skewers but did cut the chicken breasts into strips and cooked up in a griddle. a nice change of pace for using chicken breasts.
Yogurt-and-Spice Grilled Chicken Skewers
More From Health
- Calories: 210
- Fat: 7g
- Saturated fat: 3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 26g
- Carbohydrate: 10g
- Fiber: 1g
- Cholesterol: 75mg
- Iron: 1mg
- Sodium: 260mg
- Calcium: 102mg
- Dipping sauce:
- 1/3 cup honey mustard
- 2/3 cup reduced-fat sour cream
- 1 cup plain low-fat yogurt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat
- 12 metal or wooden skewers
- 1. For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.
- 2. In a small bowl, whisk together all marinade ingredients; set aside.
- 3. Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.
- 4. When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.
- 5. Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.
- 6. Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.
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