The sauce is the key to juicy, flavorful, spicy, fresh chicken. It’s easy to pair with other fun flavors like blistered peppers and quinoa.
Marinating Time: 6–8 hours | Cook time: 20 min | Makes 4-6 Servings
- 4 chicken breasts
- ½ cup Greek yogurt
- 1 (13.5) oz can of coconut milk
- 2 stalks green onion
- ½ jalapeño, diced (add whole for more heat)
- 2 garlic cloves
- ½ cup parsley
- 3-4 mint leaves
- 1 Tbsp red pepper flakes
- 1 Tbsp Take Off For Good Greek Seasoning
- 1 Tbsp Take Off For Good Steak Seasoning
- 1 pack skewer sticks
Greek Heat sauce: Put the following ingredients in a blender: Greek yogurt, coconut milk, green onion, jalapeño, garlic, parsley, mint leaves, red pepper flakes, Greek seasoning, and steak seasoning. Pulse until smooth. Set aside 1/2 cup as a dipping sauce.
Chicken: Cut the chicken into ½-inch cubes. Place chicken in a gallon Ziploc or Tupperware container. Pour the Greek Heat sauce over the chicken and stir until coated. Refrigerate for 6–8 hours or overnight.
Cooking: Arrange the marinated chicken on the skewers and cook over medium-high heat on a grill or griddle. About 5 minutes per side should so it.
Emilee Hudsmith is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram, Takeoffforgood.com, or download the Take Off app.