Why You’ll Love This Recipe
I like that this recipe uses simple ingredients yet creates bold, authentic flavors. The marinade is quick to put together, and I can let the chicken sit while I prep the rest of the meal. I also love how versatile it is—I can serve it in different ways depending on my mood. Whether I’m grilling for family dinner or entertaining guests, this dish always feels special without requiring much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ pounds chicken breasts 2 in chunks
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
3 cloves garlic
½ tablespoon sea salt
1 tablespoon dried mint
2 teaspoons dried oregano
1 teaspoon red chili flakes
Directions
I start by cutting the chicken breasts into 2-inch chunks and placing them in a large zip-top bag.
In a small bowl, I whisk together the olive oil, lemon juice, lemon zest, garlic, sea salt, mint, oregano, and red chili flakes. I pour the marinade over the chicken, seal the bag, and massage it in so the chicken is evenly coated. I let it marinate for at least 30 minutes, or overnight if I want deeper flavor.
When I’m ready to grill, I preheat the grill to medium-high heat. I cook the chicken pieces, rotating once, until cooked through, about 4 minutes per side. Once the chicken is golden and juicy, it’s ready to serve.
Servings and Timing
This recipe makes 4 servings. Prep time takes about 40 minutes (including marinating), and cook time is about 10 minutes, for a total of 50 minutes.
Variations
Sometimes I like to thread the marinated chicken onto skewers for a more traditional souvlaki presentation. I also add vegetables like bell peppers, onions, or zucchini to the skewers for extra flavor. If I want a spicier version, I add more chili flakes or a touch of cayenne pepper. For a different twist, I replace the chicken with lamb or pork.
Storage/Reheating
I store leftover souvlaki in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a skillet over medium heat until warmed through, or I use the microwave in short bursts. If I freeze the cooked chicken, it lasts for up to 2 months and reheats best on the stovetop.
FAQs
Can I cook this chicken souvlaki in the oven instead of grilling?
Yes, I bake it at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
Can I make this recipe with chicken thighs?
Absolutely, chicken thighs stay extra juicy and are a great alternative to breasts.
How long should I marinate the chicken?
At least 30 minutes, but I like marinating overnight for maximum flavor.
Can I prepare this recipe ahead of time?
Yes, I often marinate the chicken the night before and grill it the next day.
Do I need skewers for this recipe?
No, skewers are optional. I sometimes grill the chicken pieces directly on the grate.
What sides go well with chicken souvlaki?
I love serving it with tzatziki, pita bread, Greek salad, or rice pilaf.
Can I freeze the marinated chicken before cooking?
Yes, I freeze it in the marinade and thaw it in the refrigerator before grilling.
Is this dish spicy?
It has a mild heat from the chili flakes, but I can adjust the spice level to my taste.
Can I use fresh herbs instead of dried?
Yes, fresh oregano and mint give the chicken an even brighter flavor.
How do I know the chicken is cooked through?
I check that the internal temperature reaches 165°F (74°C) and the juices run clear.
Conclusion
I love how this grilled chicken souvlaki delivers vibrant Mediterranean flavors with such little effort. The marinade makes the chicken juicy and delicious, and the grilling adds the perfect smoky touch. Whether I serve it in a pita, over rice, or alongside fresh vegetables, it’s always a meal that feels both healthy and satisfying.
