Step 2: Make the Creamy Garlic Sauce
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!
