Smoky Sweet Chicken Skewers w/ Greek Yogurt Garlic Sauce

Spring, sprang, sprung!  My calendar just exploded!  I know it happens every spring and I shouldn't be surprised, but somehow I am caught off guard - again!  Recitals, championships, end-of-year parties, graduations, field day, teacher gifts, coach gifts, swim practice - yikes!  When your calendar is approaching overload, just how many calendar screw-ups are acceptable?  More than a few I hope!  I'm sure your calendar is bursting too!  So I wish you all the best with your calendar juggles in the coming weeks!  I'm right here with you! 

Pepperman says stay strong, summer is around the corner!  (This little guy appeared while cutting peppers for the recipe - I think it's a sign!)

Dinner screw-ups tend to go hand-in-hand with calendar explosions.  I love when I plan to make some simple grilled chicken breasts, but somehow the day gets away from me and I never get them marinated.  Dry, flavorless grilled chicken breasts, no thank you!  I'd rather just scrap the whole deal and have some cereal.  But wait...(sounds like an infomercial!) with these Smoky Sweet Chicken Skewers you too can have tasty last minute chicken! ...and if you make them right now, you can have a recipe for a really easy 5-ingredient sauce to go with them!  Ha!  Seriously though, these spice rubbed chicken skewers cook in about 10 minutes on the grill (in the broiler or on the stove) and the sauce is 5-ingredients stirred together!  Whew, at least something is easy!  (I usually serve the skewers with cilantro rice, I'll include the recipe for that too.)  

The Rub & The Skewers:   

The rub ingredients are smoked paprika, chili powder, brown sugar, adobo seasoning (or garlic salt) and cayenne pepper. 

Soak the skewers in some water while you're assembling everything.  It will keep them from completely burning up on the grill.  They will still char a bit.  Tip:  I usually soak more skewers than I need and then place the extra soaked skewers in a zip top bag in the freezer.  It's great to have some ready when you're in a hurry!

Assemble the Skewers: 

Cut the chicken into cubes, toss with spice rub and thread onto skewers alternating with onion and sweet pepper pieces.  Drizzle with a little olive oil. 

Greek Yogurt Garlic Sauce: 

Just stir together plain Greek yogurt, lime juice, garlic, salt & pepper!  This cool and creamy sauce pairs well with the smoky sweet skewers! 

Smoky Sweet Chicken Skewers with Greek Yogurt Garlic Sauce Recipe:

Christina Verrelli

For the Skewers:

*6-8 bamboo skewers (10" long)

1 tablespoon brown sugar

1 teaspoon chili powder

1 teaspoon adobo seasoning with pepper (or garlic salt)

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper (optional)

1 - 1 1/4 pounds (1 regular pack) boneless skinless chicken breasts, cut in 1 - 1 1/2 inch pieces

1/2 sweet onion, cut in 1 - 1 1/2 inch pieces

1 red bell pepper, cut in 1 - 1 1/2 inch pieces

2 tablespoons light olive oil, plus extra for rubbing grill grates

 

Soak the bamboo skewers in a shallow dish of water for about 30 minutes.  (Freeze some extra soaked skewers in a zip top bag and you'll always have some ready.)

Preheat grill to high heat.

Mix the brown sugar and spices in a bowl.  Toss the chicken pieces in the spice rub.

Thread the chicken onto the skewers alternating with onion and pepper pieces.

Drizzle the prepared skewers with 2 tablespoons olive oil.

Reduce grill heat to medium.  With long tongs, rub the grill grates with a wadded paper towel dipped in a little olive oil.  Be careful of flame ups.

Grill the skewers for about 8-10 minutes turning twice or until chicken is cooked through.  

I usually use an instant read thermometer to check for about 170 degrees.

(You can also broil or cook these in a large sauté or grill pan - I've even cooked them using my panini press!) 

 

For the Sauce:

7 ounces 2% plain Greek yogurt (the Fage brand I used has a 7-ounce cup)

1/2 teaspoon garlic, finely minced or pressed

1 tablespoon lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

 

Stir together in a bowl, refrigerate until ready to use.

 

For the Cilantro Rice:

4 cups hot cooked brown rice (I used the frozen microwave variety)

1 cup cilantro, roughly chopped

1/2 teaspoon fresh garlic, chopped

1/2 teaspoon cumin

1 tablespoon jalapeño, chopped

2 tablespoons lime juice

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

 

Combine all ingredients except the rice in a food processor or blender.  Blend/Process until smooth.  Pour over hot rice and stir.

 

Thank you for spending some time in the cloud with me!  I hope you enjoy the recipes!  Tina ( :