Name: Greek Yogurt Lemon-Garlic Chicken Skewers (Juicy, Not Charred)
Prep time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 2 lb chicken thighs, boneless skinless (cut into 1.5-inch pieces); 1 cup greek yogurt, plain full-fat (no added sugar); 1 whole lemon (zest and 2 tbsp juice); 4 cloves garlic (finely grated); 1 tbsp olive oil; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp dried oregano

Question 1

Why is my Greek Yogurt Lemon-Garlic Chicken Skewers (Juicy, Not Charred) My chicken is dry, even though I followed the recipe.?

Accepted Answer

My chicken is dry, even though I followed the recipe.

Ah, the dreaded dry chicken! That usually means it cooked just a touch too long. Remember, the goal is to pull them off the heat right at 160°F and let them rest. That resting peri…

The marinade is burning before the chicken is cooked through.

Sounds like the heat might be a little too aggressive, or the broiler is too close.

Question 2

Why is my Greek Yogurt Lemon-Garlic Chicken Skewers (Juicy, Not Charred) The marinade is burning before the chicken is cooked through.?

Accepted Answer

The marinade is burning before the chicken is cooked through.. Sounds like the heat might be a little too aggressive, or the broiler is too close. We want a nice char, not a burnt offering! Try turning your heat down to medium-high, or if you're broiling, move the rack to a lower position. Flipping them more often will also help ensure everything cooks evenly without scorching.

Question 3

Why is my Greek Yogurt Lemon-Garlic Chicken Skewers (Juicy, Not Charred) My chicken is tough and rubbery, but cooked.?

Accepted Answer

My chicken is tough and rubbery, but cooked.. That texture often comes from marinating a little too long. The lemon juice in our marinade is fantastic for flavor, but if it sits on the chicken for too many hours, it can start to 'cook' it, much like a ceviche. For this recipe, especially while you're getting a feel for it, stick to that 20-30 minute marination window. If it's already happened, make sure you give it a good rest after cooking – that helps a lot with juiciness.

Question 4

Why is my Greek Yogurt Lemon-Garlic Chicken Skewers (Juicy, Not Charred) My marinade looks clumpy and isn't coating the chicken smoothly.?

Accepted Answer

My marinade looks clumpy and isn't coating the chicken smoothly.. No worries, we can fix that! This usually happens if the ingredients aren't quite at the right temperature or if they're not mixed well enough. Make sure your yogurt and other marinade components are at room temperature. Whisk everything together until it's beautifully smooth and homogenous before you add the chicken. A good, vigorous whisk is key to creating that lovely emulsion.

Question 5

Why is my Greek Yogurt Lemon-Garlic Chicken Skewers (Juicy, Not Charred) Some pieces of chicken are cooked perfectly, but others are undercooked or overdone.?

Accepted Answer

Some pieces of chicken are cooked perfectly, but others are undercooked or overdone.. That's a common grilling challenge! It usually means the heat isn't circulating evenly, or the pieces are too close together. Make sure your grill is at a steady medium-high heat and avoid those direct flare-ups. When you're skewering, give the chicken pieces a little breathing room – don't pack them too tightly. This allows the heat to get all around each piece for perfectly even cooking.

Greek Yogurt Lemon-Garlic Chicken Skewers

Greek Yogurt Lemon-Garlic Chicken Skewers

Put This Plate On The Line

The Setup

The Mise en Place

The Protein (0/1)

Marinade (0/6)

Prep Ahead

If Things Go Wrong

My chicken is dry, even though I followed the recipe.

The marinade is burning before the chicken is cooked through.

Chef's Notes

The Method

MIX

MARINATE

SKEWER

GRILL

REST

Related Techniques

Mise en Place

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