Best 6 Grilled Chicken Skewers With Tarragon And Yogurt Recipes

Grilled chicken skewers are a quick and easy weeknight meal. Marinated in herbs and spices, then grilled to perfection. The yogurt sauce is a tangy and refreshing complement to the grilled chicken, and the tarragon adds a unique flavor that will make your taste buds sing.

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GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT

Grilled Chicken Skewers With Tarragon and Yogurt image

These grilled chicken skewers are gently spiced with a ginger-and-cumin yogurt marinade, which makes the meat exceedingly tender and cooks to fragrant curds. As they grill, the skewers are gilded with a tarragon-mint baste that tastes distinctly Persian. Restraint and a very hot grill are both key to getting a good char: Don't move the skewers until the yogurt is burnished and the meat releases from the grates. Color is flavor. Catch any juices that run out of the cooked skewers with warm pita bread. Leftovers make excellent chicken salad.

Provided by Clare de Boer

Categories dinner, lunch, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
8 scallions, trimmed
6 pita breads
2 1/2 cups full-fat Greek yogurt
1/4 cup fresh lime juice (from 2 limes)
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 garlic clove, crushed
1 (2-inch) piece fresh ginger, peeled and finely grated
2 teaspoons roasted cumin seeds, bruised using a mortar and pestle
1/4 cup unsalted butter (1/2 stick)
1/4 teaspoon kosher salt
2 tablespoons fresh lime juice (from 1 lime), plus 4 lime wedges for serving
1/4 cup chopped fresh tarragon, mint or both, plus more torn herbs for serving

Steps:

Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

YOGURT-MARINATED CHICKEN SKEWERS

Yogurt-Marinated Chicken Skewers image

Provided by Molly Yeh

Time 3h35m

Yield 2 to 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground nutmeg
1 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 1/2 cups plain whole-milk yogurt
3/4 cup fresh mint leaves, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon harissa
4 cloves garlic, smashed
1 red onion, half finely chopped, half cut into 1- to 2-inch pieces
1 lemon, halved
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
1 bell pepper, cut into 1- to 2-inch pieces

Steps:

For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
Soak 8 wooden skewers in water for at least 30 minutes.
Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY

Grilled Chicken Skewers with Lemon and Honey image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield about 17 skewers

Number Of Ingredients 11

Ingredients

1/4 cup Greek yogurt
1 tablespoon mayonnaise
1 teaspoon zaatar
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest (from 1 lemon)
2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons raw honey
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 tablespoon coriander seeds, toasted and cracked
2 boneless, skinless chicken breasts (about 1 1/4 pounds)

Steps:

For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

SPICY TARRAGON YOGURT CHICKEN

Spicy Tarragon Yogurt Chicken image

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 bunch fresh tarragon sprigs, leaves only
½ cup plain Greek-style yogurt
¼ cup harissa sauce (see footnote for recipe link)
2 garlic cloves, peeled
2 tablespoons vinegar or citrus juice
1 tablespoon ground cumin
2 teaspoons kosher salt
4 large chicken breast halves
¼ cup harissa sauce, for garnish
4 sprigs tarragon, for garnish

Steps:

Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
Garnish with harissa sauce and a sprig of tarragon.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 2.9 g, Cholesterol 151.8 mg, Fat 7 g, Fiber 0.2 g, Protein 56.6 g, SaturatedFat 2 g, Sodium 1280.5 mg, Sugar 1.7 g

GRILLED TARRAGON CHICKEN

Grilled Tarragon Chicken image

Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.-Janie Thorpe, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 teaspoons Dijon mustard
4 boneless skinless chicken breast halves
1/4 teaspoon pepper
1/3 cup butter, melted
2 teaspoons lemon juice
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon garlic salt

Steps:

Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.

Nutrition Facts : Calories 222 calories, Fat 12g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH

Grilled Chicken Teriyaki Skewers with Miso Ranch image

If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Provided by Chef John

Categories World Cuisine Recipes Asian Japanese

Time 2h45m

Yield 12

Number Of Ingredients 20

Ingredients

12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

Soak bamboo skewers in water.
Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g

Tips:

For the best flavor, use chicken breasts that are fresh and boneless, skinless. You can also use chicken thighs, but they will take longer to cook.
To make sure the chicken skewers are cooked evenly, cut the chicken into pieces of the same size.
Soak the wooden skewers in water for at least 30 minutes before using them. This will help prevent them from burning on the grill.
When grilling the chicken skewers, baste them with the yogurt marinade every few minutes. This will help keep them moist and flavorful.
To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
Serve the chicken skewers immediately with the tzatziki sauce, grilled vegetables, and pita bread.

Conclusion:

Grilled chicken skewers are a delicious and easy-to-make meal that is perfect for summer grilling. The yogurt marinade helps to keep the chicken moist and flavorful, while the tarragon adds a unique and delicious flavor. Serve the chicken skewers with your favorite sides, such as grilled vegetables, pita bread, or tzatziki sauce, for a complete meal.