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lemon marinated chicken thighs on skewers

Lemon-Marinated Grilled Chicken Thigh Skewers

4 from 12 votes
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Protein: Poultry
Cut: Chicken Thighs
Course: Main Course
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 4


  • 1 1/3 cup whole milk yogurt divided
  • 3 tablespoons turmeric
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1.5 pounds ButcherBox boneless skinless chicken thighs, cut in 1-inch cubes
  • 1 teaspoon kosher salt
  • black pepper, to taste
  • 2 lemons thinly sliced
  • ¼ cup lemon juice
  • 2 tsp chili oil


  • Combine 1 cup yogurt, turmeric, paprika, and oregano in a bowl. Sprinkle chicken pieces with salt and pepper, add to a large zip-top bag or sealed container with yogurt marinade, toss to coat. Refrigerate at least 1 hour or overnight.
  • To make the skewers, remove chicken from the fridge for 10 minutes. Wipe off excess marinade. Thread onto skewers, adding lemon slices between every few chicken pieces. Cook on a grill pan or grill heated to medium heat, rotating every 5 minutes, until chicken reaches 160 degrees. Allow to sit for five minutes before serving. Top with a sprinkle of salt.
  • Meanwhile, make the yogurt sauce: Mix lemon juice, remaining 1/3 cup yogurt, chili oil and a pinch of salt in a small bowl. Add 1 tsp of water to thin sauce, if needed.
  • Serve chicken on greens or on a platter, drizzle with yogurt sauce, as desired.
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