Steam curls up from the valve and your stomach starts talking back. You can almost smell the tangy apricot mixed with garlic and cumin. It gets your mouth watering like heck, no joke.
You remember when grilling chicken skewers took forever and left you with dry meat. This time, you wanna keep it juicy and tender, so marinating in yogurt is the way to go. It’s kinda creamy and packs a punch without overdoing it.
Pressure cooking these skewers gets that chicken soft but still juicy. You gotta trust that float valve rising means things are heating up just right. By the time you quick release, you’re so close to dinner you can almost taste it.
The Truth About Fast Tender Results
- The yogurt marinade breaks down the chicken fibers for softness.
- Apricot preserves add a sweet tang that balances the spices.
- Pressure build inside the cooker cooks chicken evenly and fast.
- Quick release stops cooking immediately, refusing to dry out your meat.
- The float valve tells you when pressure has built correctly.
- Marinating at least one hour helps the flavors settle deep.
- Using boneless thighs keeps the skewers juicy and easy to eat.
Ready for a fast meal? Our Cheesy Kielbasa Hashbrown Casserole Dump Meal is another easy option that delivers big on flavor without fuss. For snacks, check out these Easy Marinated Cheese Appetizer with Salami & Green Olives that pair well with grilled dishes.
Everything You Need Lined Up
- 1 ½ pounds boneless skinless chicken thighs, cut into chunks
- 1 cup plain Greek yogurt, thick and creamy
- ½ cup apricot preserves, for that fruity sweetness
- 2 tablespoons olive oil, to keep things slick
- 2 tablespoons lemon juice, to add some zing
- 2 cloves garlic, minced real fine
- 1 teaspoon ground cumin, earthy and warm
- ½ teaspoon smoked paprika, for depth and color
- ½ teaspoon salt and ¼ teaspoon black pepper, to bring all flavors together
- Wooden or metal skewers, soak wooden ones to avoid burning
Each ingredient works in harmony, kinda like a team ready for action. You’ll want everything prepped and ready before you start marinating. Helps keep the whole process smooth and no rushing at the last minute.
Don’t forget to soak your wooden skewers ahead if using them, as it prevents burning on the grill. Mozzarella Stuffed Rosemary Parmesan Soft Pretzels make a great snack while you wait!
How It All Comes Together Step by Step
First, grab a big bowl. Whisk together Greek yogurt, apricot preserves, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. This mix smells dang good already.
Next, toss your chicken chunks right into that marinade. Stir it up so every piece gets a nice coat. Cover the bowl, then pop it in the fridge for at least one hour. Overnight’s even better if you got the time.
If you’re using wooden skewers, soak them in water for 30 minutes so they don’t burn during cooking. Metal skewers can just chill out until ready.
When you’re set to cook, preheat your grill or grill pan over medium heat. Thread the marinated chicken chunks onto each skewer, getting them snug but not squished.
Place skewers on the grill. Cook about 5 to 7 minutes on each side, turning carefully. You want that chicken cooked through but still juicy and slightly charred. Keep an eye so they don’t dry out.
Once done, take them off and let rest a few minutes. The juices settle and make every bite tastier. Time to dig in!
Looking for quick dinners? Try our Cheesy Hamburger Rice Casserole Recipe that’s a family favorite, or whip up some Crispy Mashed Potato Fries as a scrumptious side dish.
Smart Shortcuts for Busy Days
- Use pre-cut chicken thighs from the store to save prep time.
- Mix marinade ingredients the night before and keep in the fridge.
- Throw everything in a zip bag, squeeze marinade around chicken, and refrigerate—it’s less messy.
- Skip soaking wooden skewers if you’re using metal, which heats faster and cleans easy.
These little shortcuts won’t change the taste much but will save you crazy amounts of time. You’ll feel like a pressure cooker pro whipping up this easy meal.
That First Bite Moment
When you bite in, you notice chicken that’s tender and packed with flavor. The yogurt keeps it juicy without feeling greasy. It’s kinda like a warm hug for your taste buds.
The apricot sweetness hits just right with the smoky paprika and zingy lemon juice. It’s a balance that makes you smile each time. You can't help but savor every mouthful.
The char on the edges adds a subtle crisp contrast against the soft meat inside. It’s dang satisfying. You feel proud knowing this came together quick.
Every forkful reminds you why this marinade rocks. It’s not just a meal, it’s a little celebration in your kitchen.
Smart Storage That Actually Works
Got leftovers? Store cooked skewers in an airtight container in the fridge. They’ll keep good for 3 to 4 days. Just reheat gently to keep ’em juicy.
For longer storage, freeze the cooked chicken skewers in freezer-safe bags. Label ’em so you don’t forget. Defrost overnight in the fridge before reheating.
If you marinade extra chicken but don’t cook it yet, keep it sealed with the marinade in the fridge up to 24 hours. Beyond that, the yogurt might start breaking down the meat too much.
What People Always Ask Me
- Can I use chicken breasts instead? You can but thighs stay juicier and handle pressure cooking better.
- Do I have to grill the skewers? Nope, you can also finish them in a hot oven or under a broiler if you want.
- Why soak wooden skewers? Soaking stops ’em from catching fire when you grill. Metal ones don’t need that step.
- What if I don’t have apricot preserves? Try peach or mango preserves for a similar fruity sweetness.
- How long’s the natural release time? For this recipe, you wanna quick release right after cooking to keep chicken tender.
- Can I make this dairy-free? You can swap yogurt for a coconut milk based yogurt but the flavor and texture will be a bit different.
For more tasty dishes, consider trying our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels or the Amish Dinner Rolls Recipe perfect as a side dish.
Yogurt Marinated Apricot Chicken Skewers
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 1 ½ pounds Boneless skinless chicken thighs cut into chunks
- 1 cup Plain Greek yogurt thick and creamy
- ½ cup Apricot preserves for that fruity sweetness
- 2 tablespoons Olive oil to keep things slick
- 2 tablespoons Lemon juice to add some zing
- 2 cloves Garlic minced real fine
- 1 teaspoon Ground cumin earthy and warm
- ½ teaspoon Smoked paprika for depth and color
- ½ teaspoon Salt balances flavors
- ¼ teaspoon Black pepper adds a little spice
- Wooden or metal skewers soak wooden ones to avoid burning
Instructions
Instructions
- Whisk together Greek yogurt, apricot preserves, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper in a large bowl.
- Add chicken chunks to marinade, stir to coat, cover and refrigerate for at least 1 hour (or overnight).
- If using wooden skewers, soak them in water for 30 minutes; metal skewers can be used directly.
- Preheat grill or grill pan over medium heat.
- Thread marinated chicken onto skewers, spacing evenly but snug.
- Grill skewers for 5–7 minutes per side until cooked through and slightly charred.
- Remove from grill and let rest a few minutes before serving.
