Yogurt-and-Spice Grilled Chicken Skewers

Soak wooden skewers to keep them from burning. Stand them in a tall glass or pitcher of water for a few hours or overnight.

Yield: Makes 6 servings (serving size: 2 skewers and 2 1/2 tablespoons dipping sauce)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • 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

Ingredients

  • Dipping sauce:
  • 1/3 cup honey mustard
  • 2/3 cup reduced-fat sour cream
  • Marinade:
  • 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
  • Chicken:
  • 1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat
  • 12 metal or wooden skewers

Preparation

  1. 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. 2. In a small bowl, whisk together all marinade ingredients; set aside.
  3. 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. 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. 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. 6. Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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