Spring Green Goddess Chicken & Asparagus Skewers
Tender chicken and crisp asparagus skewers marinated in a vibrant Green Goddess dressing, perfect for a healthy spring meal.
About This Goddess Recipe
Spring Green Goddess Chicken & Asparagus Skewers are a celebration of everything we crave as the weather warms: bright herbs, lean protein, and vegetables that still snap when you bite them. The dish leans on a yogurt-based Green Goddess marinade — a modern, lighter cousin of the original 1970s mayonnaise-heavy dressing — to deliver a creamy, tangy, deeply herbaceous coating that doubles as both marinade and glaze. Greek yogurt tenderizes the chicken through gentle lactic acid action while keeping the saturated fat content modest, and the blend of parsley, chives, and tarragon creates a layered, aromatic profile that tastes unmistakably like spring.
Asparagus is the ideal co-star here. Its grassy sweetness and firm texture hold up beautifully to high-heat grilling or roasting, developing lightly charred edges that contrast the cool, creamy marinade. Threaded onto skewers alongside the chicken, it also guarantees that every bite includes vegetables — no side dish required. The skewer format isn't just visually appealing; it accelerates cooking time, promotes even browning on all sides, and makes portioning effortless for weeknight dinners or casual entertaining.
Whether you fire up an outdoor grill or rely on a sheet pan in a 400°F oven, the entire recipe comes together in under 45 minutes, with most of that being hands-off marinating time. It's the kind of meal that feels elevated enough for guests yet simple enough for a Tuesday — exactly the sweet spot we look for in a seasonal favorite.
Spring Green Goddess Chicken & Asparagus Skewers Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb fresh asparagus, tough ends trimmed, cut into 1 ½-inch pieces
- 1/2 cup Greek yogurt
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh tarragon, chopped
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Wooden or metal skewers
How to Make Spring Green Goddess Chicken & Asparagus Skewers
- 1
Prepare the Green Goddess Marinade: In a medium bowl, whisk together the Greek yogurt, chopped parsley, chives, tarragon, lemon juice, minced garlic, Dijon mustard, salt, and pepper. The aroma of fresh herbs will instantly fill your kitchen, a promise of the vibrant flavors to come.
- 2
Marinate the Chicken: Add the cubed chicken to the Green Goddess marinade, ensuring every piece is beautifully coated in the creamy, emerald-green mixture. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to soak up all that herbaceous goodness.
- 3
Assemble the Skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken and asparagus pieces alternately onto the skewers. The bright green asparagus against the pale chicken, all glistening with the marinade, is a feast for the eyes even before cooking!
- 4
Cook the Skewers: Preheat your grill to medium-high heat or your oven to 400°F (200°C). If grilling, brush the grates with a little olive oil. Place the skewers on the grill or arrange them on a baking sheet. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred, and the asparagus is tender-crisp, emitting a lovely, slightly smoky fragrance. If baking, roast for 12-15 minutes, flipping halfway, until golden and cooked through. You'll hear a gentle sizzle as the marinade caramelizes, promising a juicy, flavorful bite.
- 5
Serve Immediately: Once cooked, the skewers will be wonderfully aromatic and vibrant. Remove them from the heat and let them rest for a minute or two before serving, allowing the juices to redistribute for maximum tenderness.
Chef's Tips
- For an extra layer of flavor and a beautiful char, quickly sear the asparagus separately in a hot pan for 2-3 minutes before skewering.
- Make a double batch of the Green Goddess marinade and use half as a dressing for a side salad or as a dip for fresh vegetables while the skewers cook.
- Don't overcrowd your skewers! Give each piece of chicken and asparagus a little breathing room to ensure even cooking and better caramelization.
- To intensify the herby flavor, lightly toast the dried herbs (if substituting fresh) in a dry pan for 30 seconds before adding them to the marinade.
- If you have an air fryer, cook the skewers at 375°F (190°C) for 10-12 minutes, flipping halfway, for incredibly crispy results without the grill.
Nutrition Facts
320 kcal
Calories
45g
Protein
12g
Fat
10g
Carbs
Serving Suggestions
Serve these vibrant skewers alongside a fluffy quinoa pilaf or a light lemon-herb couscous. A crisp, simple spring greens salad with a vinaigrette would complement the meal beautifully. For a refreshing drink, pair with a sparkling rosé or a bright ginger beer. Arrange the skewers artfully on a large platter, perhaps with a sprinkle of extra fresh chives for garnish.
Recipe card
Spring Green Goddess Chicken & Asparagus Skewers
Tender chicken and crisp asparagus skewers marinated in a vibrant Green Goddess dressing, perfect for a healthy spring meal.
Prep
20 min
Cook
15 min
Total
35 min
Servings
4 servings
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb fresh asparagus, tough ends trimmed, cut into 1 ½-inch pieces
- 1/2 cup Greek yogurt
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh tarragon, chopped
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Wooden or metal skewers
Instructions
- Prepare the Green Goddess Marinade: In a medium bowl, whisk together the Greek yogurt, chopped parsley, chives, tarragon, lemon juice, minced garlic, Dijon mustard, salt, and pepper. The aroma of fresh herbs will instantly fill your kitchen, a promise of the vibrant flavors to come.
- Marinate the Chicken: Add the cubed chicken to the Green Goddess marinade, ensuring every piece is beautifully coated in the creamy, emerald-green mixture. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to soak up all that herbaceous goodness.
- Assemble the Skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken and asparagus pieces alternately onto the skewers. The bright green asparagus against the pale chicken, all glistening with the marinade, is a feast for the eyes even before cooking!
- Cook the Skewers: Preheat your grill to medium-high heat or your oven to 400°F (200°C). If grilling, brush the grates with a little olive oil. Place the skewers on the grill or arrange them on a baking sheet. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred, and the asparagus is tender-crisp, emitting a lovely, slightly smoky fragrance. If baking, roast for 12-15 minutes, flipping halfway, until golden and cooked through. You'll hear a gentle sizzle as the marinade caramelizes, promising a juicy, flavorful bite.
- Serve Immediately: Once cooked, the skewers will be wonderfully aromatic and vibrant. Remove them from the heat and let them rest for a minute or two before serving, allowing the juices to redistribute for maximum tenderness.
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