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Spicy Greek Yogurt and Lime Marinated Chicken

Spicy Greek Yogurt and Lime Marinated Chicken

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Cut each chicken breast into 3 strips, lengthwise. Put the chicken into a gallon-sized Ziploc bag.

In a medium-sized bowl, mix together the yogurt, lime juice, paprika, habanero powder, and salt. Spoon the yogurt mixture into the bag with the chicken. Seal the bag and shake until all of the chicken is coated with the yogurt mixture. Put the bag in the refrigerator and marinate for about 4 hours, or overnight.

Brush a gas grill or cast-iron grill pan with vegetable oil or cooking spray and heat on medium-high heat. Thread the chicken strips onto 6 metal skewers, 2 strips per skewer. Grill, turning occasionally, until the chicken is cooked through and a nice crust has developed, about 7-8 minutes per side. Serve with a bowl of Greek yogurt for dipping.

Lime Chicken (marinade – great for grilling!)

Lime Chicken infused with garlicky, savoury lime flavours! The trick to getting depth of flavour in a simple lime marinade is to use soy sauce for saltiness, plus a touch of sugar for great caramelisation.

Fabulous for a quick midweek meal and ESPECIALLY great for the BBQ! Bonus: super healthy at less than 300 calories for a whole chicken breast.

Yogurt Marinated Fajita Lime Chicken Kebabs

These Yogurt Marinated Fajita Lime Chicken Kebabs are served with an easy-to-make Creamy Cilantro Lime Sauce. Making it the perfect recipe for grilling season, holidays, or for a quick, simple dinner! Or perhaps you’re looking for something flavorful to spice up your chicken prep? Got a party planned for Memorial Day weekend? Whatever the case – this is the recipe for you!

The yogurt marinade:

This chicken is not the dry, boring chicken kebabs that you’re used to! They are crispy on the outside, yet tender and juicy on the inside. The fajita lime yogurt combination is to thank for this!

Yogurt? Yes, you read that right. Your eyes are not deceiving you. I promise it’s not as strange as it sounds. It’s actually quite the interesting use of yogurt to be honest. I used 2% fat plain greek yogurt for this, as I feel a little fat goes a long way and certainly helps with flavoring. But you’re more than welcome to use whole-fat or non-fat.

Yogurt helps to not only tenderize the chicken but it also helps give it some flavor along with the olive oil, lime juice, and fresh seasonings. I tend to enjoy the tartness or sharpness of some foods, so I will add more lime juice, lemon juice, choose a sharper cheese, add more vinegar, and so forth, when I make something.

Which is why this recipe combination of the Yogurt Marinated Fajita Lime Chicken Kebabs and Creamy Cilantro Lime Sauce contains lime juice throughout – start to finish. Even a little extra squeezed over the top when it’s finished.

It’s very easy to make for how flavorful it is!

Don’t Forget Your Veggies!

You can serve this chicken with the vegetables listed or you can pair it with the vegetables of your choosing. I will say the mixture of peppers, onion, and zucchini squash all compliment the chicken and Creamy Cilantro Lime Sauce very well. It’s worth giving it a try!

Whatever vegetables you decide to use, be sure to cut the vegetables on the thicker side – but not too thick. Unless you prefer them to be partially cooked, partially crunchy. I don’t like mine to be over-cooked, so I tend to cut mine on the thicker side. If using zucchini (or even yellow) squash, don’t slice too thin. Otherwise you will end up with burnt-to-a-crisp “chips”. HA.

Next time I think I’ll make these with corn on the cob as a vegetable option. How delicious would that be?? Or even with mushroom caps! You’re welcome for all of these ideas by the way.

Creamy Cilantro Lime (Bomb) Sauce

The Creamy Cilantro Lime Sauce is out of this world. The taste test process was a struggle. A good struggle, though. Because I was excited to scoop it out of the processor bowl and drizzle it on the kebabs (and well, anything I could!) Yes, it’s that good.

It comes together in a food processor very easily and has become a new favorite in this household. I can guarantee that it will for yours, too! You will soon be enjoying it, not only on these kebabs, but on wraps, vegetable bowls, as a dressing on salads – you name it. Between this concoction and my Creamy Cauliflower Alfredo Sauce – I’m in sauce heaven!

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Reviews ( 55 )

Would like it better if we could save the recipes to our box.

this was delicious! I cut back slightly on crushed red pepper but next time will use it all! Even my husband liked it and he's fussy when it comes to "different"

My family loved this recipe! I made it with chicken thighs and served it with the yogurt sauce (I did add some honey and it was perfect), pita bread and tabbouli salad. Some sprinkled some feta on their pitas, others did not. I will add this into the rotation!

I agree that this is a great weeknight dinner. We really enjoyed these pitas. I halved the red pepper and next time I would use all of it. I did not have tahini so I left it out.

Very yummy and easy to make. We added a little bit of feta cheese, which was a nice addition. I didn't have any tahini on hand, but added some hummus to the sauce instead and it turned out great.

What a great weeknight or weekend meal! I made the sauce and mixed the chicken and seasoning ingredients and covered in the fridge to marinate for an hour or two. Then to get dinner ready all I had to do was saute the chicken and eat. Easy and very tasty!

This is a great "light" recipe, however we made some modifications to make it less light, mainly by substituting the greek yogurt with sour cream. This made the chicken a lot more tender. We also varied the spice amounts. Our full review with pictures can be seen here:

Tahini is in most supermarkets, but it can be hard to locate, try asking an employee. I couldn't find it at my supermarket until I asked. it was in a weird place I wouldn't have thought of (by the pickles or something, I think, it was a while back). You can also use it to make hummus.

wow!! i've been wanting to try this, but kept passing it up. what a treat. so awesome! used extra spices on the chicken too. followed recipe, but added some honey to the yogurt spread, mentioned by another. this is company worthy. can have everything prepped/cooked ahead of time. the next night i used the leftover chicken on a pizza, making an indian type tomato sauce, with purple onion and sweet red pepper.

We liked this a lot, hubs wants to add it to our weekly rotation! I used chicken thighs but next time would stick to the recipe with breasts. I used less spice and my pre-schooler ate some chicken too.

Very good. I will make this again, but will leave out the red pepper flakes. My husband and I both agreed that the flavor was out of place here. I will add more garlic also.

We've made this many times and love it. The only additions I make is feta cheese and cooked on the grill pan with Pam instead of oil. .

Delicious and easy. Prepped everything the night before and then we were able to make it in just a few minutes after work. Doubled the spice mixture as others recommended and it was great!

Good flavor in the chicken, although I didn't get a good browning on it, but that my have been b/c I used too small a skillet and this caused a lot of liquid. Served with kale chips. Over all good taste and nice for a Friday or Saturday casual meal.

This was delicious. I left the chicken to marinate in the fridge for a couple of hours. I couldn't find tahini locally, so I omitted that from the spread, but it was still delicious. Hubby loved it also and asked it to be a "keeper" recipe.

This recipe was delicious! It was my first try at chicken shawarma and it was a success! I added some honey to the greek yogurt mixture to soften the bite. I also served it in whole wheat pita pockets, and made a gluten-free version by serving it on gluten-free flatbread. I plan use the leftover chicken to make a Mediterranean salad for lunch tomorrow!

Really enjoyed this recipe for a weekend lunch! A few changes to ensure max flavor: 1) used 2 tbsp of greek yogurt in the chicken marinade and let the mix rest at room temp while I heated up the pan / oven 2) Used prepared hummus (not tahini) in the sauce (canned in Intl Aisle at major food stores) and added some additional cumin, corriander and salt to the sauce to give flavor 3) toasted my pitas in the oven (Broil on High 1-2 min each side) 4) used 1 whole elephant garlic clove (half with chicken & half with sauce). Overall results = excellent, filling and light. Would absolutely make again and again for summer weekend lunches (though probably not fanciful or elegant enough for dinner or company) total time was

25 minutes including chopping of the veggies and mixing the sauce (do these while chicken cooks). Something a little different than your traditional American food and we loved the deviation from our "norm." Served with sliced cold watermelon excellent! Enjoy!

I am not sure I understand the rating on this one. I thought it was just okay. Nothing special. At our house we like food that is very flavorful and this just didn't cut it. I won't make it again, it didn't taste bad, it was just wimpy and not worth preparing again.

Fast, simple, very flavorful, very healthy. Will make this again and again - next time to try with grilled chicken. Added all garlic to the chicken coating (on accident), black pepper in the yogurt sauce instead. Happy with the results though

I loved the smell of this and all of the ingredients. My husband enjoyed it and would like to have it again. It was flavorful and good, but I don't think I'll make it again. I used all of the ingredients and made it as written. It was just not something that I'd likely cook again.

I adore this recipe. I personally like to slice, rather than chop, my cucumber, but that's more for texture than anything else. Lacking tahini, I was able to make my own by adding a little olive oil to sesame seed paste, and the result was simply phenomenal. My only complaint is that I hadn't noticed it was intended to serve four, rather than the six I was preparing for, so my pitas weren't as stuffed as they could have been, but that was a personal error I'll be sure not to make next time. The entire process took about an hour from start to finish, and I paired it with seedless grapes and carrot salad (served warm). This is something that would work for lunch or dinner year round. Definitely a favorite!

Spicy Greek Yogurt and Lime Marinated Chicken or Paneer Skewers

…Ha! That was hilarious. You’re a funny person.

Today has been a myriad of ups and downs. I’m still on vacation, +1. The fence won’t be finished for days yet so our yard is still a construction zone and our dogs can’t roam freely as they’d like, -1. Paul came over for dinner and games, +1. Paul smashed his iPad in our driveway, -1. We had these chicken skewers for dinner, + 1. I forgot to make rice to go with them, -1. We had arugula salad though, +1! It was 90 degrees outside…+/- 0. The skewers were delicious, +1. Tally….whew! I’m in the black today.

I may have gone a little skewer-crazy, today. I also made skewers of cherry tomatoes marinated in balsamic vinegar, baby eggplants brushed with olive oil, zucchini and red onion and grilled them on salt blocks. They turned out quite nicely as well. It got a little hot in the 90F degree heat standing in front of the grill but it was worth the extra tan :).

Are you tired of asking yourself “What’s for dinner?” and drawing a blank? Would you like for someone to hand you a ridiculously simple solution? When I say this yogurt marinade for chicken has just 2 magic ingredients (plus some olive oil for cooking), I’m not kidding. Let’s break it down.

1. Yogurt

Yogurt is the key! Yogurt is the powerful magic maker that gently transforms tough protein (i.e. chicken) into tender, juicy perfection. I used FAGE Total 2% Greek Yogurt for this marinade.

In fact, I use it all day long, from breakfast to dessert, because FAGE Total 2% Greek Yogurt is all-natural with a distinctive rich, creamy and delicious taste that works great in meals, snacks, and beverages.

I start my day with a strawberry lassi (a light Indian drink similar to a smoothie, made with milk, yogurt, frozen strawberries, and a touch of honey to sweeten). FAGE Total 2% Greek Yogurt is so protein-rich that adding it into beverages helps me meet my protein goal every day.

Of course, there’s yogurt marinated chicken for lunch or dinner… and dessert is a breeze when you build a yogurt bowl from FAGE Total 2% Greek Yogurt—which is made with only milk and live active yogurt cultures, and has no added sugar—then top it with mango, cardamom, pistachios, and honey.

Mango Pistachio Cardamom Yogurt Bowl with Honey

Let’s take a look at the other magic ingredient in yogurt marinated chicken.

2. Garam Masala

If you don’t already have garam masala in your pantry, it’s time to get you some. Garam means “hot” and masala means “spice mix.” Garam masala is not spicy hot like a chili pepper it’s warm, like cinnamon.

This spice mix originates from northern India, where it varies in content from region to region, but often includes black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and cumin. With its rich blend of flavors, garam masala adds warm complexity of flavor like no other spice blend. Plus, it’s easy to buy pre-mixed in most grocery stores if you can’t find it, I’ve included a simple garam masala recipe in the main recipe below.

I recommend that you use thin sliced chicken breasts (or “butterflied” chicken breasts), so the surface area of the chicken will absorb maximum flavor from the spiced FAGE Total 2% Greek Yogurt marinade. If you don’t have thin sliced chicken breasts, you can butterfly them yourself by slicing through the middle to make two thinner pieces of chicken.

Chicken marinating in FAGE Total 2% Greek Yogurt and garam masala

Be sure to stock up on FAGE Total 2% Greek Yogurt and make healthier living enjoyable. You’ll be surprised by just how versatile it is as an ingredient for all kinds of recipes made with yogurt.


In a large bowl, combine the marinade ingredients and toss with the chicken pieces. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.

In a medium bowl, combine the ingredients for the spicy yogurt sauce. Cover with plastic wrap and refrigerate until ready to serve.

Remove the chicken pieces from the marinade and thread them onto 4 metal skewers. Heat an oven-safe griddle pan or low-sided skillet over medium-high heat. When hot, place the skewers into the pan and allow the chicken to cook, without disturbing, for about 3 minutes, or until golden brown on one side. Rotate the skewers 90˚ and cook for another 3 minutes without disturbing. Repeat with remaining 2 sides, until the chicken is golden brown on all sides. Transfer the pan to the preheated oven and bake until chicken is cooked through, about 5 minutes.

Meanwhile, brush both sides of the naan breads with the olive oil. Place on a baking sheet and bake in the oven with the chicken until warm and soft, about 3 – 5 minutes.

To serve, place the warmed naan breads on a serving platter and top each with a spoonful of the spicy yogurt sauce and a handful of the mixed greens. Top with the chicken pieces and serve the remaining spicy yogurt sauce on the side. Enjoy while warm.

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Absolutely fantastic! Can’t wait to make it for guests :)

This was fantastic. Don't skip the mint salad or yogurt sauce. Even my very picky husband raved about it.

Loved this recipe! I used both boneless breasts and thigh/leg combo. Did not have a shallot but did have a Vidalia onion and it was so good! A little sharp, I look forward to trying it again with a shallot. We have so much mint in our garden, I jumped on this and will definitely make again. The only other substitution was fat free greek yogurt, oh and I had no coriander.

This was so easy to make. I think it would be great as a "gyro" type sandwich on a bun or pita. I didn't read the recipe carefully and added the mint salad to the yogurt sauce. Was still really good.

I didn't have ingredients for the mint salad on hand, but made everything else roughly according to the recipe and it was wonderful -- moderately picky bf loved it too. I added the zest of the lemon to the marinade and yogurt sauce, subbed ras al hanout for the spice mixture in the recipe and served the chicken and sauce over a simple sweet potato/onion hash.

Delicious and easy! Made it on a grill pan

Yum! Really tasty and actually takes only the amount of time to make that the recipe says it will. We don't have a grill, but this worked just as well on a grill pan. We also followed the other reviewers' suggestions of adding garlic and slicing the chicken lengthwise in advance. If you're using a grill pan, it helps to drain some of the liquid out as you're cooking.

I usually make this with drumsticks, and it's always a hit at potlucks and parties. The one thing lacking from the recipe is garlic--I add 5 cloves.

Excellent recipe -- one of my go-tos for the grill. Have made at least five times and served to company with consistently great results. I slice the chicken breasts lengthwise to increase surface area exposed to yummy marinade and to expedite grilling. Recipe tasty as written, but even better with the addition of four or five cloves of crushed garlic. Great with grilled flatbread, cucumbers, and rice.

I love this recipe I served it with Indian food and it was a great combo. I did not add the mint. My guests loved it and there were no leftovers

This is the BEST recipe I have made from epicurious. It was easy and quick, I made it with stuff I had on hand, and the taste was out of this world. The only change was due to a lack of shallots, so I just sprinkled mint over the yogurt sauce and chicken at the end. Absolutely delicious and it will turn into another easy way to impress guest.

I added one cucumber, sans seeds, to the mint salad. This recipe has been very popular in our househould and among friends.

this is in my rotation. I like to eat it stuffed in a pita with rice pilaf, a salad and I usually ditch the mint salsa. My husband & I don't really like it and it's super tasty w/out it. perfect for summer. yum - making it again tonight!

Delish! And easy. Husband and 2 teenage daughters loved it - the yogurt sauce and mint salad over the top are a perfect complement to the flavorful chicken. Saving to make for dinner guest next time.

I substituted Garam Marsala for the individual spices.

This is so delicious and easy. I made it for a big party and got tons of compliments and requests for the recipe. I've made it many times since and can't believe how flavorful the marinade makes the chicken after just a short time marinating. My kids say it's their favorite chicken (although they skip the salsa on top). One for the recipe box.

Very delicious! I agree with the other reviewers: do not skip the mint and shallot topping. It really completes the dish. I followed the recipe exactly but used boneless skinless chicken thighs instead. We served it on brown rice with grilled red peppers and onions. The chicken was moist and the flavor combinations were perfect. Will be making again and again

Wonderful. Results in delicious, moist chicken. Made for kebabs with bell peppers and onions. Everyone at the BBQ loved it, but I would put half the amount of salt in the marinade. Maybe with Kosher or sea salt 2 tsp is correct, but with fine sea salt I found it to be too much.

My family loves this recipe. the chicken is moist and flavorful. and by itself is very good, but the addition of the yogurt sauce and mint salad brings it from good to exceptional!

delicious. although skeptical at first, i agree with the other reviews - the mint/shallot/oil combination should not be skipped. i think next time i'll reserve a bit of the yogurt marinade before adding the chicken to use as the sauce.

This is delicious surprise. I was confused by the final yogurt and mint shallot topping until I tasted and realized it made the dish. Do NOT do away with the last step.

I've made several changes to suit our taste. Actually fused this recipe with "easy chicken masala" recipe on this website because I didn't have the garam masala spice called for. Because I didn't have time to marinate, I used the spices called for in this recipe in one cup of yogurt (nonfat greek style). Omitted the lemon juice and the yogurt sauce, while I added two cloves of garlic and about 1/4 cup of cilantro. I baked the chicken on a bed of 1 inch slices of onions for 1hr at 400 degrees. Result was flavorful, easy recipe, without even the yogurt-y taste for my picky boyfriend who hates yogurt.

Not the worst but not the best. Tartness of yogurt dressing with the lemon juice was a bit overpowering. Maybe a greek/honey yogurt would be better than plain. Marinade for the chicken was good.

Super easy and delicious, great spring meal on the grill. We were in a hurry and substituted some of the spices, left our coriander etc. We also didn't have enough plain yogurt for the dressing part at the end but used a Greek/honey variety which worked out really well. Next time I could see consolidating the last two steps (the mint salad and the dressing).

Meal Prep and Storage

If you want to make this salad ahead of time for quick meals and lunches during the week, make sure to pack the dressing separately. Also, since this salad uses spinach, I usually pack the chicken separately as well since I find the chicken sometimes wilts the spinach. Always let the chicken fully cool before storing it.

The salad will keep for 2-3 days in the fridge. The chicken is good for 3-4 days and the salad dressing will last up to one week in the fridge.

Watch the video: Greek-Style Yogurt Marinated Chicken (February 2023).