Honey and lemon juice create the perfect balance of sweet and tangy in Molly’s creamy marinade for her Yogurty Marinated Chicken Skewers!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3hDIFeoSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Yogurty Marinated Chicken SkewersRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 45 min (includes marinating time)Active: 25 minYield: 4 servingsIngredients1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch chunks1 medium red onion (240 grams), cut into 1-inch chunks and separated1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending on width1 small red bell pepper (150 grams), cut into 1-inch squares2 teaspoons kosher salt2 cups (450 grams) whole-milk plain Greek yogurt1/4 cup (53 grams) freshly squeezed lemon juice1/4 cup (7 grams) chopped fresh Italian parsley1/4 cup (7 grams) chopped fresh mint1 tablespoon (21 grams) honey1 teaspoon ground cumin1/4 teaspoon ground cayenne2 garlic cloves, finely chopped1/4 cup (52 grams) extra-virgin olive oil, plus more for brushingDirectionsSpecial equipment: four 12-inch wooden or metal skewersIf using wooden skewers, soak them in water for 30 minutes.Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #YogurtyMarinatedChickenSkewersMolly Yeh's Yogurty Marinated Chicken Skewers | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=4Tn5iQ4GOjA