Quick, easy, and delicious — what more could you ask for from a grilled chicken recipe? A marinade made from yogurt, lime juice, paprika, and a little habanero powder for some heat keeps the chicken nice and moist as it cooks on the grill.
- 4 boneless, skinless chicken breasts
- 1 Cup nonfat Greek yogurt, plus more for dipping
- 2 Tablespoons lime juice
- 2 Tablespoons paprika
- 2 Teaspoons habanero powder
- 1 Tablespoon kosher salt
- Vegetable oil or cooking spray, for the grill
Cut each chicken breast into 3 strips, lengthwise. Put the chicken into a gallon-sized Ziploc bag.
In a medium-sized bowl, mix together the yogurt, lime juice, paprika, habanero powder, and salt. Spoon the yogurt mixture into the bag with the chicken. Seal the bag and shake until all of the chicken is coated with the yogurt mixture. Put the bag in the refrigerator and marinate for about 4 hours, or overnight.
Brush a gas grill or cast-iron grill pan with vegetable oil or cooking spray and heat on medium-high heat. Thread the chicken strips onto 6 metal skewers, 2 strips per skewer. Grill, turning occasionally, until the chicken is cooked through and a nice crust has developed, about 7-8 minutes per side. Serve with a bowl of Greek yogurt for dipping.