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Why This Recipe Matters 

As the days start to warm up and we move into grilling season, I always find myself leaning into simple dinners made outside.

Grilled chicken always takes me back to my older brother Mike. Growing up, I remember him making what we all called his Italian chicken—chicken breasts marinated in bottled Italian dressing and grilled until he got that perfect char. It was simple, and it was always so good.

There’s a lot I could say about my brother, but I’ll keep it short. He’s steady, dependable, protective, and always there—the kind of person you just know you can count on. When we were naming our son, Mike felt like the right choice. So now there’s my son, Mikey, and Uncle Mike—and so often, just saying his name brings a flood of memories.

Suddenly I’m a little girl again—being teased, laughing through kitchen towel fights, and determined to hold my own, no matter how rough the screwing around got. And now when my brother and his family visit, I get to watch him in my own backyard, roughhousing and playing with my kids the same way he did with me.

From “take a breather” as he dunks Mikey under the water in the pool on repeat, to hitting every ride at Kings Island for 12 hours straight last summer—my kids have come to love Uncle Mike for all the same reasons I always have. That’s a gift I don’t take for granted.

This is the kind of recipe that fits right into that rhythm—dependable, classic and something you can count on being good every time. These grilled rosemary chicken skewers are the kind of meal we’ll make on repeat all season long while the grill is still going.

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Prepare Your Taste Buds 

These grilled rosemary chicken skewers are all about balance—the rosemary comes through first, giving the chicken a fresh, savory flavor, while the yogurt marinade keeps everything tender without being heavy.

There’s just a subtle hint of lemon in the background—enough to brighten the flavor without overpowering it. And once the chicken hits the grill, that quick char at the end adds just the right amount of depth.

Each bite is flavorful, so delicious and exactly what you want from an easy grilled dinner—the kind of recipe you’ll come back to again and again.

(Thanks for the memories, Mike—on the grill and beyond. Love you.)

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Simple Ways to Serve This

These grilled rosemary chicken skewers are especially good served with Simple Rice Pilaf for an easy, well-rounded dinner. For something a little more comforting, pair them with Ciabatta Garlic Bread on the side.

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Print

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Substitutions & Variations 

• Chicken thighs → use instead of breast: Slightly richer flavor and more forgiving on the grill.
• Rosemary → thyme or oregano: For a slightly softer herb flavor.

Handy Hints

• Use full-fat Greek yogurt: It gives the marinade the best texture and richness. If using low-fat yogurt, you can stir in a small splash of cream or a little extra olive oil to round it out.
• Don’t over-marinate: More than 4 hours can start to affect the texture of the chicken.
• Cut evenly sized pieces: Helps everything cook at the same rate.
• Let excess marinade drip off: Too much can prevent proper browning.
• Don’t skip the drizzle: The lemon olive oil adds moisture and a fresh finish. If needed, a simple squeeze of lemon works as a lighter option.

Make-Ahead Tips

• Prep marinade early: Mix and refrigerate up to 1 day in advance.
• Cut chicken ahead: Store separately, then combine with marinade 30–60 minutes before cooking.

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