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Yogurt and Beer Marinated Chicken Skewers


Yogurt and Beer Marinated Chicken Skewers 2

I’ve decided that the grill is officially open. Regardless of the weather, regardless of the time constraints, regardless of the lack of Meats on Sticks occasions in my near future. The grill needs to be open. Maybe it’s the catastrophic levels of stress in my life right now, maybe it’s my severe vitamin D deficiency since leaving Southern California, or maybe the grill should never be closed at all.

There’s a therapeutic quality to the first grilled food of the season. That delicious char you’d almost forgotten about. Cooking in the great wide open with sun on your face, beer in one hand, ridiculously oversized tongs in the other. And the realization that winter has passed. It all adds up to one of the most satisfying meals of the year.

Although I am considering not closing the grill at all next winter, but I’ll report back to you once the snow hits.

Yogurt and Beer Marinated Chicken Skewers_

Yogurt and Beer Marinated Chicken Skewers


  • 1 cup plain Greek yogurt
  • ½ cup pale ale
  • 1 tsp dried crushed red peppers
  • 1 ½ tsp sweet smoked paprika or 1 tsp sweet and ½ tsp smoked paprika
  • 2 tbs tomato paste
  • 2 tsp kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large garlic cloves grated with a microplane
  • 2 1/4 pounds skinless boneless chicken thighs or breast, cut into cubes
  • vegetable oil for the grill
  • 2 tbs chopped fresh parsley


  • In a large bowl stir together the yogurt, beer, red pepper, paprika, tomato paste, salt, pepper, and garlic. Add the chicken cubes, stir until fully submerged and coated. Cover and refrigerate for at least 2 hours and up to 24.
  • Preheat grill to medium high.
  • Remove chicken from marinate and thread onto metal skewers (or presoaked wood skewers), discard marinade.
  • Brush the grill with oil to prevent sticking.
  • Grill the chicken skewers on each side until cooked through, about 5 minutes per side.
  • Sprinkle with chopped parsley before serving, if desired.


Yogurt and Beer Marinated Chicken Skewers 3

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ashley – baker by nature April 21, 2014 um 6:25 am

Yay for open grill season! These skewers look so tasty, Jackie. I’m totally digging the beer/ yogurt mash up.


Todd April 21, 2014 um 7:25 am

Hi Jackie, I have been experimenting with beer in my sourdough starter, the bread is good but not much beer flavors comes trough. And it seems to slow the yeast down a lot compared to my regular sourdough starter. Do you have some insight on this and is it safe to keep the beer sourdough starter going indefinitely like my non-beer starter?


Sophia @ NY Foodgasm April 21, 2014 um 7:56 am

Sounds fantastic! Great seasoning used too!


addie | culicurious April 21, 2014 um 4:09 pm

I love the idea of the grill never closing! 🙂 chicken looks great, as usual!


Rebekah {aCricketSang} April 22, 2014 um 5:23 am

Just uncovered the grill last night after the winter, so I’m looking forward to great meals!


Chris H April 23, 2014 um 3:30 am

The grill should never close! I live in SEPA and grill all year round, even with all the snow I was out there grilling away 🙂


Sandy @ RE April 24, 2014 um 12:18 pm

I want these for dinner! Looks fabulous Jackie!


Chung-Ah | Damn Delicious April 25, 2014 um 10:40 pm

Since we made the move to SF, we have no access to a grill. But once we get one set up at our next place, this will be the first thing we make!


Carrie May 9, 2014 um 2:42 pm

Just had to stop by to tell you that I made these last night. SO GOOD!


Jackie May 9, 2014 um 3:38 pm

You did?! YAY!! That makes my day 🙂


Kimberliiann May 12, 2014 um 11:16 pm

Made these lovelies over the weekend and they were ah-May-zing! Also the leftovers were delicious over a bowl of rice and my mothers Asian slaw. Yum!


David June 8, 2014 um 8:48 am

Made these for my wife last night and they were a huge hit! We both loved them and I’ll definitely be making again. 🙂


Heidi February 2, 2016 um 7:18 am

How many servings would you say this makes?


Jackie February 2, 2016 um 10:05 am

4 servings


Geoff February 24, 2016 um 10:32 am

I made these a couple of nights ago using Drakes 1500 Pale Ale (a more hoppy pale ale that compares favorably to Sierra Nevada). I used chicken breasts and the only other change I made was to add some fresh chives to the marinade since we have too many in our garden. These were absolutely delicious and I’ll definitely be making them again. I suggest making more than you will need that night as it is a killer leftover. Thanks so much Jackie, please let me know where I can make a donation to your website as you definitely deserve it.


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