• Serves: 4
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min


  • 1 lb. boneless chicken thighs, cut into 1-inch pieces 
  • ¼ cup extra virgin olive oil
  • ¼ cup plain yogurt 
  • 1 cup Welch’s 100% Grape Juice
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 3 cloves garlic, smashed
  • 1 cup Welch's grapes
  • 1 red onion, coarsely chopped
  • Salt and pepper
  • Cooking spray


  1. Put the extra virgin olive oil, yogurt, Welch's 100% Grape Juice, thyme, bay leaf and garlic into a large sealable plastic freezer bag. Add ½ teaspoon salt and ¼ teaspoon pepper to the marinade and stir to combine. Add the chicken pieces and marinate for 30 minutes or up to 4 hours.
  2. Remove the chicken from the fridge 20 minutes before cooking. Remove pieces from the marinade and pat them dry; set aside on a clean plate. Meanwhile, submerge 4 skewers in cold water for 10 minutes; this helps prevent flare-ups on the grill.
  3. Onto each skewer thread a piece of chicken followed by a grape; repeat until the chicken and grapes are used up. Meanwhile, preheat a lightly oiled grill to medium-high heat.
  4. Transfer the chicken skewers to the grill and cook for 4 minutes per side until completely cooked, about 16 minutes total. Let the skewers rest for 10 minutes before serving.

Nutrition per Serving

Serving Size: 1 kebab
  • 160 calories
  • 4.5g fat
  • 1.2g saturated fat
  • 93mg cholesterol
  • 168mg sodium
  • 6g carbohydrates
  • 0.2g fiber
  • 6.3g sugar
  • 22.2g protein


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