Go Back
Bbq Chicken Skewers With Yogurt Dip Recipe

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
Cook Time 15 minutes
Total Time 1 hour 5 minutes
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.