Unveiling the Secrets of Authentic Grilled Greek Chicken Souvlaki

Embark on a culinary journey to the sun-drenched shores of Greece with this incredible homemade recipe for Grilled Chicken Souvlaki. My unforgettable trip to Greece introduced me to the magic of their cuisine, and this dish instantly became a favorite. The moment I tasted those perfectly grilled, herb-infused chicken skewers, I knew I had to recreate that authentic experience in my own kitchen. The chicken was marinated in a harmonious blend of aromatic herbs, fragrant spices, and rich olive oil, then grilled to an exquisite tenderness that practically melted off the skewer. It was, quite simply, incredible – a testament to the simple yet profound flavors of Greek cooking.

This recipe captures the essence of the Greek souvlaki I adored. Featuring succulent, cubed chicken thighs bathed in a vibrant marinade and grilled until wonderfully juicy, it’s designed to bring that Mediterranean flavor directly to your table. Serve it traditionally with warm pita bread, a medley of briny olives, and a crisp, refreshing salad for a truly satisfying meal. What makes Greek food so special is its inherent freshness and simplicity; every bite feels wholesome and nourishing, leaving you deeply satisfied without feeling heavy. I am thrilled to share this recipe and hope you find as much joy in preparing and savoring it as I did in bringing it to life.

If you’re a fan of flavorful grilled chicken, be sure to explore my Chimichurri Grilled Chicken Thighs or my Blackened Grilled Chicken Thighs with Avocado Cucumber Salad for more delicious ideas.

Why Quality Chicken Matters: Featuring Smart Chicken

The foundation of any truly exceptional chicken dish lies in the quality of its primary ingredient. For this Greek Chicken Souvlaki recipe, I wholeheartedly recommend Smart Chicken’s boneless, skinless chicken thighs. Their commitment to excellence shines through in every bite, consistently delivering chicken that is remarkably juicy, tender, and flavorful, whether you’re grilling, roasting, or pan-frying. In fact, Smart Chicken’s superior product was the compelling reason I reintroduced chicken into my diet after a nine-year hiatus.

What sets Smart Chicken apart? Their chickens are raised on a high-quality diet, handled humanely, and are never administered antibiotics, hormones, or animal by-products. Furthermore, Smart Chicken boasts a USDA Process Verified certification for being pure air-chilled. This crucial detail means no added water, which often dilutes flavor and texture in other brands. The air-chilling process also results in crisper skin (if applicable) and a more concentrated chicken flavor. Combined with their meticulous hand-trimming, Smart Chicken consistently delivers the best-tasting, highest-quality fresh chicken available on the market.

This post is proudly sponsored by Smart Chicken. While I received compensation for my time and effort in developing this recipe, all opinions expressed are genuinely my own, stemming from a true appreciation for their products.

Essential Ingredients & Smart Substitutions for Souvlaki

Crafting perfect Greek Chicken Souvlaki begins with understanding each ingredient and its role. Here’s a breakdown of what you’ll need and some helpful substitution tips:

• Chicken Thighs: You’ll need 1 to 1.5 pounds of boneless, skinless chicken thighs. Thighs are preferred for their rich flavor and moisture, which helps them stay tender on the grill. Cube the thighs into uniform 1-inch pieces to ensure quick and even cooking. Approximately 1 pound of chicken will yield about four skewers.
  • **Substitution Tip:** While thighs are recommended, boneless, skinless chicken breasts can be used for a leaner option. Be mindful that breasts cook faster and can dry out more easily, so adjust grilling time accordingly.
• Souvlaki Marinade: The heart of this recipe is its vibrant marinade.
  • Olive Oil: A generous ¼ cup provides a rich base, helping to tenderize the chicken and carry the flavors.
  • Fresh Squeezed Lemon Juice: 2 tablespoons of fresh lemon juice brightens the flavors and, critically, acts as a tenderizer. A handy citrus juicer makes this effortless.
  • Garlic Cloves: 5 lightly pressed or smashed whole garlic cloves infuse deep aroma without being overpowering.
  • Italian Seasoning: 1 tablespoon of this herb blend offers classic Mediterranean flavors.
  • Bay Leaf: A single bay leaf, left intact (do not break it), adds a subtle, earthy undertone to the marinade.
  • Kosher Salt & Cracked Black Pepper: Essential for seasoning, ½ teaspoon of kosher salt and ¼ teaspoon of cracked black pepper enhance all other flavors.
• Tzatziki Sauce: For an authentic Greek experience, homemade Tzatziki is non-negotiable. Its cool, creamy texture and tangy flavor perfectly complement the grilled chicken. Grab my easy Tzatziki recipe to complete your meal.
• Other Side Options: Enhance your souvlaki feast with a variety of delicious accompaniments.
  • Warm Pita Bread: Essential for scooping up the chicken and sauce.
  • Mixed Olives: A bowl of Kalamata or other mixed Greek olives adds a briny, savory element.
  • Crumbled Feta: Salty and tangy feta cheese elevates the overall flavor profile.
  • Simple Salad: A light, fresh salad balances the richness of the chicken. Try my Simple Salad, Zucchini Salad or my Greek Pasta Salad for a more substantial side.

Mastering the Marinade and Grilling Techniques for Greek Chicken Souvlaki

Achieving perfectly tender and flavorful Greek Chicken Souvlaki involves a few key techniques, from preparing the skewers to mastering the grill. Follow these expert tips for a delicious outcome every time:

• **Prepare Your Skewers:** If you are using wooden skewers, remember to soak them in water for at least 30 minutes before you start assembling your souvlaki. This crucial step prevents them from charring and burning on the hot grill, ensuring your chicken cooks evenly without the skewers disintegrating. If you opt for metal skewers, you can conveniently skip this soaking step.
• **Uniform Chicken Cubes:** The secret to quick and even cooking is consistently sized chicken pieces. Make sure to cube your chicken thighs into approximately 1-inch pieces. This allows each piece to cook at the same rate, preventing some from drying out while others are still undercooked.
• **Preheating and Cleaning the Grill:** Always preheat your grill to a medium-high temperature, aiming for 400-450 degrees Fahrenheit, before placing any food on it. A hot grill ensures a good sear and prevents sticking. Once preheated, thoroughly clean the grill grates with a wire brush to remove any residue from previous cooking sessions. This creates a clean surface for your souvlaki.
• **Lubricating the Grill Grates (Method 1: Brushing):** Just before you place the chicken on the grill, lightly brush the clean grates with a high smoke point oil like avocado oil. This is an essential step to prevent the marinated chicken from sticking, which can tear the meat and disrupt its beautiful crust. Avocado oil is ideal due to its high smoke point, which also helps promote that desirable golden-brown sear.
• **Lubricating the Grill Grates (Method 2: Rolled Towel):** For a method that often results in fewer flare-ups, try this technique: Tightly roll a clean kitchen towel into a compact cylinder. Dip one end of the rolled towel into avocado oil until it’s thoroughly moistened. Using metal tongs for safety, carefully rub the oil-soaked towel along the hot grill grates. This evenly coats the grates and reduces the risk of oil dripping and causing sudden flames.
• **Choosing Non-Reactive Bowls for Marinating:** When preparing any marinade that contains acidic ingredients, such as lemon juice or vinegar, it is vital to use a non-reactive bowl. Materials like glass, ceramic, stainless steel, or even freezer-safe Ziploc bags are perfect choices. Avoid using reactive materials such as aluminum, cast iron, or certain types of metal bowls, as the acid can react with these metals, imparting an unpleasant metallic flavor to your food. This can significantly detract from the fresh, bright taste of your souvlaki. Explore some of my favorite marinating essentials.
• **Optimal Marinating Time:** The lemon juice in this Greek souvlaki marinade is a powerful tenderizer, thanks to its acidity. While beneficial, prolonged exposure can break down the protein too much, resulting in mushy chicken that’s difficult to grill. For optimal results, marinate the chicken for a minimum of 15 minutes and a maximum of 2 hours. Always cover the bowl with plastic wrap and place it in the refrigerator while marinating to keep the chicken safe and cool.
• **Bringing Chicken to Room Temperature:** Once the chicken has marinated for the appropriate time, remove the bowl from the refrigerator and let it rest at room temperature for 10-15 minutes before skewering. This allows the chicken to warm slightly, promoting more even cooking when it hits the hot grill. Discover more marinating and grilling essentials that can elevate your outdoor cooking experience.

Step-by-Step Guide: How to Make Greek Chicken Souvlaki

1. Cube the Chicken Thighs

Carefully trim any excess fat from your boneless, skinless chicken thighs. Then, cut the chicken into uniform 1-inch cubic pieces. This consistency is crucial for ensuring that all pieces cook evenly and thoroughly on the grill, preventing some from being undercooked while others become dry.

2. Marinate the Chicken

Transfer the cubed chicken into a non-reactive bowl (glass, ceramic, or stainless steel are ideal). Add the olive oil, fresh squeezed lemon juice, lightly pressed whole garlic cloves, Italian seasoning, the intact bay leaf, kosher salt, and cracked black pepper. Toss the chicken thoroughly with your hands or tongs until every piece is beautifully coated in the fragrant marinade. Ensure the bay leaf remains whole, as breaking it can release a bitter flavor. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 15 minutes, or up to 2 hours. Do not marinate for longer than 2 hours due to the lemon juice’s tenderizing properties.

3. Prepare the Skewers

If you’ve chosen wooden skewers, soak them in water for 30 minutes prior to assembling. This preemptive step helps prevent them from burning and splintering on the hot grill. If you’re using reusable metal skewers, you can bypass this step entirely.

4. Skewer the Chicken & Preheat the Grill

Preheat your outdoor grill to a medium-high temperature, aiming for 400-450 degrees Fahrenheit (approximately 200-230 degrees Celsius). While the grill heats, remove the marinated chicken from the refrigerator and let it rest at room temperature for 10-15 minutes. This slight warming helps the chicken cook more evenly. Then, thread the marinated chicken pieces onto your prepared skewers, making sure not to pack them too tightly, allowing heat to circulate around each piece.

5. Grill the Chicken to Perfection

Once your grill is preheated and clean, prepare the grates by brushing them with a high smoke point oil like avocado oil, as detailed in the “Mastering the Marinade and Grilling Techniques” section above. This crucial step prevents the chicken from sticking and helps achieve those beautiful grill marks. Place the skewered chicken on the hot grates and grill for a total of 8-10 minutes. Turn the skewers once or twice during cooking to ensure all sides are evenly cooked and charred. The chicken is done when its internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) as measured with a meat thermometer. The pieces should be golden brown and slightly caramelized on the outside.

Once cooked, transfer the grilled chicken souvlaki to a clean platter. Garnish generously with freshly chopped parsley and serve immediately alongside your favorite Greek fixings. Delicious options include warm pita bread, a bowl of mixed olives, a dollop of creamy tzatziki sauce, or a refreshing simple salad!

6. How to Store Leftover Souvlaki

Should you have any delectable leftovers, store the grilled chicken souvlaki in an airtight container in the refrigerator. It will maintain its freshness for three to four days. To reheat, simply warm the chicken in the microwave until heated through, or gently warm in a pan on the stovetop to retain some of its grilled texture.

Frequently Asked Questions About Chicken Souvlaki

Explore More Delicious Grilled Recipes

If you’ve enjoyed the delightful flavors of this Greek Chicken Souvlaki, you’ll love these other grilled chicken recipes:

• Grilled BBQ Chicken
• Chimichurri Grilled Chicken Thighs
• Mediterranean Grilled Chicken
• Peruvian Inspired Grilled Chicken Thighs

Greek Chicken Souvlaki Recipe

Author: Sarah Thomas-Drawbaugh

Yield: 4 skewers

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

This homemade Greek chicken souvlaki recipe brings the authentic flavors of Greece to your table. Featuring succulent chicken thighs marinated in a zesty herb blend and grilled to juicy perfection, it’s a simple yet deeply satisfying meal that evokes the fresh, wholesome essence of Mediterranean cuisine.

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Equipment

• 4-8 skewers metal or wood
• 1 mixing bowl with cover or lid
• 1 poultry shears
• 2 trays for food transfer
• 1 grill
• 1 metal tongs

Ingredients

Greek Chicken Souvlaki

• 1 – 1.5 lbs chicken thighs, Smart Chicken, boneless, skinless, cubed into 1-cubic inch pieces
• avocado oil, for lubricating the grill grates

Marinade

• ¼ cup olive oil
• 2 tablespoons lemon juice, fresh squeezed
• 1 tablespoon Italian seasoning
• 5 cloves garlic, lightly pressed or smashed
• 1 bay leaf, left intact, do not break
• ½ teaspoon kosher salt
• ¼ teaspoon cracked black pepper

Garnish

• parsley, freshly chopped
• lemon, cut into wedges

Instructions

How to Make Greek Chicken Souvlaki

1. **Cube the Chicken Thighs:** Cut your boneless, skinless chicken thighs into uniform 1-inch cubic pieces. This ensures even and quick cooking.
2. **Marinate the Chicken:** Place the cubed chicken into a non-reactive bowl. Add the olive oil, fresh squeezed lemon juice, lightly pressed whole garlic cloves, Italian seasoning, the intact bay leaf, kosher salt, and cracked black pepper. Toss until the chicken is well coated. Cover and refrigerate for 15 minutes up to 2 hours.
3. **Prepare the Skewers:** If using wooden skewers, soak them in water for 30 minutes before assembling to prevent burning on the grill. Metal skewers do not require soaking.
4. **Skewer the Chicken & Heat the Grill:** Preheat your grill to 400-450 degrees Fahrenheit. Remove the chicken from the refrigerator and let it rest at room temperature for 10-15 minutes before threading onto the skewers.
5. **Grill the Chicken:** Prepare the grill grates by cleaning and lubricating them with avocado oil to prevent sticking. Place the skewered chicken on the hot grill. Grill for 8-10 minutes total, turning once or twice, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
6. **Serve:** Transfer the grilled chicken to a platter, garnish with freshly chopped parsley, and serve immediately with your favorite accompaniments like warm pita, mixed olives, tzatziki, or a simple salad.

Notes

**How to Store:** Store any leftover grilled chicken souvlaki in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through, or gently warm in a pan for best texture.

Nutrition

Serving: 1skewer or about one chicken thigh,
Calories: 265kcal,
Carbohydrates: 3g,
Protein: 22g,
Fat: 18g,
Saturated Fat: 3g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 11g,
Trans Fat: 0.02g,
Cholesterol: 108mg,
Sodium: 393mg,
Potassium: 318mg,
Fiber: 1g,
Sugar: 0.3g,
Vitamin A: 51IU,
Vitamin C: 4mg,
Calcium: 38mg,
Iron: 2mg

Course: Main Course

Cuisine: Greek

Calories: 265

Author: Sarah Thomas-Drawbaugh