- In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, dill, and parsley.
- Whisk until smooth. Add milk until desired consistency is reached.
- Season with salt and pepper to taste. Refrigerate until ready to serve.
Step 3: Grill the Chicken
- Preheat grill or grill pan to medium-high heat.
- Thread chicken onto skewers if desired (or cook loose).
- Grill chicken for 2-3 minutes per side, until cooked through and grill marks appear.
- Internal temperature should reach 165°F.
Step 4: Serve
- Remove chicken from grill and let rest 2 minutes.
- Serve warm with creamy garlic sauce for dipping.
- Garnish with fresh parsley and lemon wedges.
Chef’s Notes & Tips:
· Marinating Time: Longer marinating = more flavor (up to 4 hours)
· Soak Skewers: If using wooden skewers, soak in water for 30 minutes first
· Don’t Overcook: Chicken cooks quickly since it’s cubed
· Sauce Consistency: Adjust with more milk for thinner sauce
· Make Ahead: Sauce can be made 2 days in advance
Variations:
· Spicy: Add cayenne pepper to marinade or sauce
· Herb Variations: Try different herb combinations
· Lemon Herb: Add lemon zest to both marinade and sauce
· Creamy Cilantro Lime: Use cilantro and lime juice instead
Serving Suggestions:
· As an appetizer with toothpicks
· Over salads for protein boost
· In wraps or pita bread
· With vegetable sticks for dipping
· As part of a party platter
Storage:
· Refrigerator: Store in airtight container for up to 3 days
· Freezing: Freeze marinated raw chicken for up to 3 months
· Reheating: Reheat gently in skillet or microwave
Perfect for summer grilling, game day, or any time you want a healthy, flavorful meal!
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