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Marinaded herby, garlicky goodness, these grilled chicken skewers need to be at your next BBQ party.

Green Goddess Chicken Skewers

prep time2H10Min


cooking time10Min


serving time6 to 12


  • 1/2 cup mayonnaise

  • 1/3 cup buttermilk

  • 1/2 cup fresh chives, chopped

  • 1/4 cup fresh parsley, roughly chopped

  • 1/4 cup fresh mint leaves

  • 2 tablespoons fresh tarragon, chopped

  • 1 teaspoon red chili flakes

  • 1 tablespoon champagne vinegar

  • 2 teaspoons capers

  • 2 garlic cloves, minced

  • Kosher salt and freshly ground black pepper, to taste

  • Chicken Skewers:

  • 2 pounds boneless, skinless chicken thighs, fat removed, cut into 1/2-inch pieces

  • Bamboo skewers, soaked overnight in water


  1. Place all marinade ingredients in the bowl of a blender or food processor fitted with a chopping blade and blend or pulse until smooth, about 45 seconds. Set aside.

  2. Add the meat to a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Let marinate for at least 2 hours or overnight.

  3. Preheat a gas grill or cast-iron grill pan over medium-high heat.

  4. Fill each skewer with chicken, making sure to tightly pack the meat, leaving a 2 or 3-inch exposed end for easier handling.

  5. Place chicken skewers in a single layer on the hot grill pan and cook for about 5 minutes on each side until the internal temperature reaches 165°F.

  6. Serve the skewers with a drizzle of marinade over a bed of hummus or labneh, seasoned with olive oil, zaatar, flaked sea salt and pomegranate seeds.

Green Goddess Chicken Skewers




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