There’s something wonderfully satisfying about food on a stick. It brings back memories of summer fairs and garden gatherings, and it just feels a bit more fun to eat. When the sun makes an appearance, our minds immediately turn to the barbecue, and these BBQ Chicken Skewers are always at the top of my list. This is my go-to recipe when I need something quick but impressive. It’s the combination of the smoky, slightly sweet, caramelised chicken and the cooling, zesty yogurt dip that makes this dish so special.

The magic is in the marinade. We’re not just throwing some bottled sauce on here; we’re creating a flavour base with smoked paprika, a touch of honey for that glorious char, and soy sauce for a deep, savoury note. As the chicken cooks on the grill, these flavours intensify, creating a sticky, irresistible crust. Then, you have the dip. It’s not just an afterthought; it’s a crucial partner. The thick Greek yogurt, packed with fresh mint, a little garlic, and a squeeze of lemon, cuts through the richness of the chicken, making every bite feel fresh and balanced.

This is a recipe that works beautifully for a family meal in the garden, a casual get-together with friends, or even as part of a larger spread for a party. The components are straightforward, the process is enjoyable, and the result is a plate of food that always gets compliments. Everyone seems to love the interactive nature of pulling the tender chicken off the skewer and dipping it into that cool, creamy sauce.

Recipe Overview

This recipe guides you through creating succulent, flavour-packed bbq chicken skewers with a perfectly matched yogurt dip. The chicken is marinated in a simple but effective blend of smoky, sweet, and savoury spices, then grilled until tender and lightly charred. It’s paired with a refreshing mint and garlic yogurt dip that provides a cooling contrast. I’ve tested this on both a gas barbecue and an indoor grill pan, and it works wonderfully either way; the key is not to rush the marinating time.

• Prep Time: 20 minutes
• Marinating Time: 30 minutes (minimum), 2-4 hours (recommended)
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes (including minimum marinating)
• Servings: 4 people (2 skewers each)
• Difficulty: Easy

Why You’ll Love This Bbq Chicken Skewers With Yogurt Dip Recipe

• Genuine Flavour: The homemade marinade creates a deep, smoky flavour from the paprika, balanced with a subtle sweetness from the honey that helps the chicken caramelise beautifully on the grill. The dip is bright and fresh, with vibrant mint and a gentle garlic kick.
• Ready in Under an Hour: Excluding the marinating time (which is mostly hands-off), this dish comes together in about 35 minutes, making it achievable for a weeknight dinner.
• Flexible Recipe: You can easily add chunks of red onion, courgette, or bell peppers to the skewers to bulk them out. If you prefer chicken breast, that works too, just watch the cooking time to keep it moist.
• Great for Social Gatherings: These are ideal when you’re hosting a barbecue. You can prep everything in advance, so when your guests arrive, you just need to pop the skewers on the grill. They also look fantastic piled on a platter.
• Family Tested: This is a firm favourite in my house. My youngest enjoys helping to make the yogurt dip (and taste-testing it!), and the skewers are always devoured without any complaints.

Bbq Chicken Skewers With Yogurt Dip Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, try to use chicken thighs as they stay wonderfully juicy on the grill. For the dip, a good quality, full-fat Greek yogurt makes all the difference; I often use Fage Total 5% as it’s incredibly thick and creamy, so the dip doesn’t become watery.

• For the BBQ Chicken Skewers:
• 800g skinless, boneless chicken thighs, cut into 3cm chunks
• 3 tbsp olive oil
• 2 tbsp dark soy sauce
• 1 tbsp honey or maple syrup
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper, freshly ground
• 1 tsp salt
• 8 wooden or metal skewers
• For the Yogurt Dip:
• 250g full-fat Greek yogurt
• 1/2 cucumber, deseeded and finely grated
• 1 large clove garlic, minced or finely grated
• 15g fresh mint, leaves finely chopped
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• Pinch of salt and pepper

Kira’s Tip: If you’re using wooden skewers, make sure to soak them in cold water for at least 30 minutes before threading the chicken. This prevents them from burning to a crisp on the hot grill.

How to Make Bbq Chicken Skewers With Yogurt Dip Recipe

The process is quite straightforward. We’ll start by getting the chicken into its flavourful marinade, then whip up the quick yogurt dip while the chicken soaks up all that goodness. Finally, it’s a short time on the grill before you can serve.

1. Prepare the Chicken and Marinade: Pat the chicken thigh chunks dry with a paper towel and place them in a large bowl. In a separate, smaller bowl, whisk together the olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined.
2. Marinate the Chicken: Pour the marinade over the chicken chunks and mix thoroughly until every piece is coated. Cover the bowl with cling film and place it in the fridge to marinate for at least 30 minutes. What works best for me is leaving it for 2-4 hours to allow the flavours to penetrate the meat deeply.
3. Make the Yogurt Dip: While the chicken is marinating, prepare the dip. Squeeze the grated cucumber in your hands or in a clean tea towel to remove as much excess water as possible. This is a key step to prevent a watery dip!
4. Combine the Dip Ingredients: In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped mint, lemon juice, and extra virgin olive oil. Stir well, then season with a pinch of salt and pepper to taste. Cover and refrigerate until you’re ready to serve.
5. Assemble the Skewers: If you haven’t already, soak your wooden skewers in water. Once the chicken has finished marinating, thread the pieces onto the skewers, leaving a small gap between each piece to ensure they cook evenly. Aim for about 4-5 pieces per skewer.
6. Grill the Skewers: Preheat your barbecue or a griddle pan over a medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and has some lovely charred edges.
7. Check for Doneness: The chicken should be golden brown and slightly caramelised. To ensure it’s cooked safely, the internal temperature should reach 74°C (165°F) on a meat thermometer. You can find more guidance on cooking chicken safely from the Food Standards Agency.
8. Rest and Serve: Remove the skewers from the grill and let them rest on a plate or board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Serve the warm bbq chicken skewers immediately with the chilled yogurt dip on the side.

Tips From My Kitchen

• Temperature Control: Don’t start with a ferociously hot grill. A steady medium-high heat is what you want. This cooks the chicken through without burning the honey in the marinade too quickly. If you see it charring too fast, move the skewers to a cooler part of the grill.
• The Secret Step: I learned that reserving a tablespoon of the marinade (before it touches the raw chicken!) and brushing it over the skewers during the final 2 minutes of cooking gives them an extra glossy, flavourful finish.
• Make-Ahead: The chicken can be marinated for up to 24 hours in the fridge, which makes it even more flavourful. The yogurt dip can also be made a day in advance; the flavours will actually meld and improve overnight.
• Storage: Leftover skewers and dip can be stored in separate airtight containers in the refrigerator for up to 3 days. The chicken is lovely cold in a salad the next day.

Equipment You’ll Need

• Barbecue or grill pan
• Meat thermometer
• Tongs
• Basting brush
• Wooden or metal skewers

Common Mistakes to Avoid

• Overcrowding the skewers: Don’t pack the chicken pieces on too tightly. Leaving a little space between them allows the heat to circulate properly, ensuring the chicken cooks evenly all the way through instead of steaming.
• Wrong temperature: A grill that’s too hot will scorch the outside while the inside remains undercooked. Conversely, a grill that’s not hot enough will slowly dry out the chicken. Aim for that consistent medium-high heat.
• Skipping the rest time: It’s tempting to dive in straight from the grill, but resting the skewers for 5 minutes is crucial. It makes the difference between juicy, succulent chicken and a drier, less satisfying bite.

What to Serve With Bbq Chicken Skewers With Yogurt Dip Recipe

These skewers are quite versatile and pair well with a variety of sides. Here are a few of my favourite combinations:

• Warm Pitta Bread or Flatbreads: Ideal for tearing and scooping up the yogurt dip and wrapping around the chicken.
• A Fresh Tabbouleh Salad: The bright, herby flavours of a parsley and bulgur wheat salad complement the smoky chicken beautifully. A Big Batch Pasta Salad For Crowds also works wonderfully if you’re feeding more people.
• Roasted Potatoes: For a more substantial meal, a side of my Crispy Oven Roasted Potatoes Side is a fantastic choice. The crispy texture is a great contrast to the tender chicken.
• Drink Pairing: A crisp, cold lager or a zesty Sauvignon Blanc cuts through the richness of the chicken and complements the fresh dip perfectly.

Frequently Asked Questions

Bbq Chicken Skewers With Yogurt Dip Recipe

Tender, marinated chicken thighs grilled to perfection on skewers and served with a refreshing, creamy yogurt and mint dip. A perfect dish for barbecues or a simple weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 570

Ingredients Method Notes

Ingredients

  

For the BBQ Chicken Skewers

• 800 g skinless boneless chicken thighs, cut into 3cm chunks
• 3 tbsp olive oil
• 2 tbsp dark soy sauce
• 1 tbsp honey or maple syrup
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper freshly ground
• 1 tsp salt
• 8 wooden or metal skewers

For the Yogurt Dip

• 250 g full-fat Greek yogurt
• 1/2 cucumber deseeded and finely grated
• 1 large clove garlic minced or finely grated
• 15 g fresh mint leaves finely chopped
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• Pinch of salt and pepper

Method

 

1. Prepare the Chicken and Marinade: Pat the chicken thigh chunks dry with a paper towel and place them in a large bowl. In a separate, smaller bowl, whisk together the olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined.
2. Marinate the Chicken: Pour the marinade over the chicken chunks and mix thoroughly until every piece is coated. Cover the bowl with cling film and place it in the fridge to marinate for at least 30 minutes. What works best for me is leaving it for 2-4 hours to allow the flavours to penetrate the meat deeply.
3. Make the Yogurt Dip: While the chicken is marinating, prepare the dip. Squeeze the grated cucumber in your hands or in a clean tea towel to remove as much excess water as possible. This is a key step to prevent a watery dip!
4. Combine the Dip Ingredients: In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, chopped mint, lemon juice, and extra virgin olive oil. Stir well, then season with a pinch of salt and pepper to taste. Cover and refrigerate until you're ready to serve.
5. Assemble the Skewers: If you haven't already, soak your wooden skewers in water. Once the chicken has finished marinating, thread the pieces onto the skewers, leaving a small gap between each piece to ensure they cook evenly. Aim for about 4-5 pieces per skewer.
6. Grill the Skewers: Preheat your barbecue or a griddle pan over a medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and has some lovely charred edges.
7. Check for Doneness: The chicken should be golden brown and slightly caramelised. To ensure it's cooked safely, the internal temperature should reach 74°C (165°F) on a meat thermometer. You can find more guidance on cooking chicken safely from the Food Standards Agency.
8. Rest and Serve: Remove the skewers from the grill and let them rest on a plate or board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Serve the warm bbq chicken skewers immediately with the chilled yogurt dip on the side.

Notes

For the best flavour, marinate the chicken for 2-4 hours. Squeezing the excess water from the grated cucumber is a key step to ensure a thick, creamy dip.

I really hope you enjoy making this Bbq Chicken Skewers With Yogurt Dip Recipe. It’s one of those dishes that feels special enough for guests but is genuinely simple to put together for your own family. Friends always ask me for this recipe after trying it at dinner parties, and I’m always happy to share it. If you try it out, I’d love to hear how it went for you – please leave a comment below!