Yoghurt Marinated Chicken


  • 2 large chicken breasts, cut into cubes
  • 250g Greek yogurt
  • 30ml Hoisin sauce
  • 30ml light soy sauce
  • juice of 1/2 lemon
  • hot paprika
  • Knorr/Aromat seasoning
  • 1 red onion


Cut up two large chicken breasts into cubes and put them in a big releasable bag with lemon juice, hot paprika and Knorr seasoning. Then cut up one red onion into 8 segments and add to the bag. Seal the bag and move the contents around until all ingredients have mixed thoroughly. Leave the chicken to marinate in the fridge for at least 4 hours; I like to leave mine in overnight (24 hours).

Once ready to cook, skewer the chicken cubes and onion. If using wooden skewers, soak them in water prior to putting them on the grill or the ends might burn. When cooking on a grill, 10-15 minutes should suffice. If cooking in the oven, the same time will do, however prepare for the meat to not look as brown and juicy as it does on the grill.

This is where I ended up changing the course of the preparation. I knew the dish would taste good but I also wanted it to look good. So I pulled all the chicken cubes off the skewers and threw them onto the pan. I added 30ml of Hoisin sauce and 30ml light soy sauce, fried the chicken for about 5 minutes and served with a salad mix – even my son loved it! Serves 2.

Energy (per serving): 436kcal, 54g protein, 21g carbs, 15g fat. (Most of the carbs and fat are from the yogurt marinade, which you will dispose of, so keep that in mind when logging.)

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