Lemon Basil Chicken Skewers (Mini-Size)
Bright, fresh, and so juicy, these lemon basil chicken skewers are everything I want in a summer appy. The chicken is marinated in a citrus yogurt mixture which tenderizes the chicken and makes it incredibly juicy. I love serving this chicken with a side of herby yogurt dip which takes it to the top for me!
Jump to Recipe
Tender pieces of chicken are marinated in a vibrant blend of basil, mint, lemon, garlic, and Greek yogurt before being grilled until perfectly charred. Served alongside a cool herb yogurt dip, these mini skewers are the kind of recipe that disappears almost as quickly as they hit the table. These are going to make grilling season effortless and deliver big flavor! This last time I made them, I doubled the batch and froze them in a ziplock bag with the marinade, so next week all I got to do is defrost it overnight in the fridge, thread them onto soaked skewers, and whip up the simple herb yogurt dip.
Why You’ll Love This Lemon Basil Chicken
- The yogurt marinade creates incredibly juicy, flavorful chicken every time.
- Fresh basil, mint, and lemon make these skewers taste bright, zesty, and refreshing, what summer is all about!
- They’re perfect for entertaining since the mini size makes them easy to grab and eat. We love bite size food around here. 🙂
- The herb yogurt dip complements the grilled chicken beautifully and can be made ahead of time too.
- Chicken thighs or chicken breasts both work well depending on your preference. Just grill accordingly.
Ingredient Notes For Lemon Basil Chicken
Greek Yogurt: Full-fat Greek yogurt is the secret ingredient that helps tenderize the chicken. It also serves as the creamy base for the herb yogurt dip.
Fresh Basil & Mint: The combination of basil and mint gives these skewers their fresh, vibrant flavor. Basil brings a slightly sweet herbal note while mint adds a cooling freshness that go together really well with lemon.
Lemon: You’ll use both the zest and juice to get the most citrus flavor here.
Honey: A touch of honey adds subtle sweetness and creates beautiful caramelization on the chicken when it’s cooked.
Chicken Thighs or Breasts: Chicken thighs stay especially juicy and forgiving on the grill, but chicken breasts also work wonderfully if you prefer a leaner option.. just don’t over cook it!
Cucumber: Be sure to squeeze out as much moisture as possible before adding it to the dip. This keeps the yogurt dip thick, creamy, and scoopable.
Tips for Success
- Marinate the chicken for at least 6 hours but not longer then 12 hours whenever possible.
- Soak the wood skewers for at least 30 minutes before threading the chicken. Skip this step if you’re using metal skewers.
- Cut the chicken into evenly sized pieces so everything cooks at the same rate. With chicken thighs, sometimes the pieces will look more like ‘strips’ instead of ‘cubes’, if this is the case for you, you can thread them accordion style to make sure there are no long, hanging pieces that will catch fire on the grill.
- Don’t overcrowd the skewers. Leaving just a little space between the pieces of chicken allows the heat to circulate and cook the chicken evenly.
- Grease the grill grates well before cooking to prevent sticking.
- Use an instant-read thermometer if you’re unsure about doneness. Chicken should reach 165F internally.
- Let the skewers rest for about 5 minutes after grilling to help retain their juices.
- For the creamiest yogurt dip, remove as much liquid from the cucumber as possible before mixing.
Variations to Try
- Add more herbs: Swap in fresh parsley, cilantro, or dill alongside the basil and mint for a slightly different herb profile.
- Make it spicy: Add a pinch of red pepper flakes or a finely diced jalapeño to the marinade for a subtle kick.
- Try different proteins: This marinade works beautifully with shrimp, lamb, even chunks of salmon.
- Turn it into a meal: Serve the grilled chicken over rice, couscous, or a fresh salad for a complete dinner.
- Use the oven: No grill or it’s raining outside? Roast the skewers on a sheet pan at 425°F until the chicken is cooked through and lightly golden around the edges.
What to Pair With Lemon Basil Chicken Skewers
These skewers pair well with so many summer sides and appetizers.
- Grilled pita bread or warm naan for dipping into the herb yogurt sauce
- Mediterranean rice or lemon herb couscous
- A simple cucumber and tomato salad
- Grilled zucchini, asparagus, eggplant, or bell peppers
- Watermelon feta salad
- Hummus, olives, and marinated vegetables for a Mediterranean-inspired spread.
If you make these Lemon Basil Chicken Skewers, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Lemon Basil Chicken Skewers (Mini-Size)
Ingredients
For The Chicken:
- 1 cup full-fat Greek yogurt
- ½ cup fresh basil leaves
- 2 sprigs fresh mint
- 1 lemon, zested and then juiced
- 3 cloves garlic
- 2 tablespoons honey
- 1½ teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 pounds chicken thighs (or chicken breast), cut into 1-inch cubes
For The Herb Yogurt Dip
- ½ cup grated cucumber
- 1 cup full-fat Greek yogurt
- 1 clove garlic, grated
- 2 teaspoons fresh squeezed lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, thinly sliced
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
For The Chicken
- In a food processor, start by placing the yogurt, basil, mint, lemon juice, lemon zest, garlic, honey, salt, and pepper. Pulse for a few seconds until well combined and smooth. Scrape the sides and pulse a few more times.
- Place the yogurt marinade and chicken pieces in a resealable bag or container. Mix together until chicken is well coated. Seal and place in the refrigerator. Let marinade for 6-12 hours.
- If using wood skewers, be sure to soak them at least 30 minutes before grilling. You don't need to do this step if using metal skewers.
- Preheat the grill to medium-high heat. Grease the grill grates. Thread the chicken onto the skewers, about 2 pieces or so per skewer, making sure not to place the pieces of chicken too close together or they will not full cook through.
- Place the chicken skewers onto the grill and grill 4-5 minutes per side, or until chicken is fully cooked through. Remove from grill and let rest 5 minutes before serving.
For The Herb Yogurt Dip
- Place the cucumber into a paper towel or cheese cloth and squeeze out any liquid. Place into a bowl with remaining yogurt dip ingredients. Mix until well combined. Transfer to a serving dish and serve alongside chicken skewers.
