JimAkin Grilled Chicken Skewers with Sriracha Yogurt

Grilled Chicken.JPG

This grilled chicken recipe is the only grilled chicken recipe you will ever need. The chicken is tender, delicious and so flavorful.


I can’t take most of the credit here, the hard work in this recipe is done by a simple marinade my Dad came up with a few years ago. My dad is a true grill master (although you better like your steak and burgers rare), so I thought dedicating my first grilled recipe to him would be appropriate. To be clear, this chicken is in no way Jamaican, the title is just a reference to a tired pun on my dad’s name, my sincerest apologies to everyone who has ever been told this joke.

Serves 6.


·      2 pounds boneless, skinless chicken thighs

·      ½ cup Italian dressing- such as Wishbone

·      ¼ cup soy sauce


·      ½ cup non-fat Greek yogurt

·      ¼ cup sriracha


1.     Wash and dry the chicken thighs. Cut the chicken thighs into 1-inch pieces and add them to a large Ziploc bag.

2.     Once you have finished cutting the chicken, add the Italian dressing and soy sauce to the bag, seal and shake until combined. Refrigerate overnight.

3.     Using 6-8 skewers, evenly divide the chicken so that each skewer has 5-8 pieces of chicken on it. If you use wooden skewers, be sure to soak them in water for 10 minutes before adding the meat.

4.     In a small bowl, combine the yogurt and sriracha. Stir until smooth.

5.     Heat a grill to medium-high heat for 5 minutes. Hover your hand 6 inches over the grill to test the heat, it should feel very hot. Take note of places that feel hotter than others. Lower the heat to medium heat. Once the grill is hot, add the skewers and cook for 5 minutes.

6.     After 5 minutes, turn the chicken once. If the chicken looks as though it is burning, move it to a cooler spot. Cook for an additional 5 minutes. Serve warm with a drizzle of the sriracha yogurt.

DinnerAudrey Akin