Easy Chicken Souvlaki
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Easy Chicken Souvlaki – juicy, garlicky skewers grilled to perfection, just like your favorite Greek spot… but cheaper, faster, and no awkward takeout containers to clean.
If there’s grilled meat on a stick, I’m probably ordering it, and if it’s Greek, even better. Chicken Souvlaki has been my go-to forever. It’s simple, lemony, loaded with garlic, and it just tastes like summer, whether you’re eating it on the patio or over the sink in your slippers (no judgment).
I’ve tested this recipe every which way over the years, and this version is foolproof. No complicated marinades, no overnight waiting games, just a handful of real ingredients, a quick soak, and you’ve got juicy, flavorful chicken that tastes like it came straight off a beachside grill in Santorini.
Why You’ll Love This Chicken Souvlaki
- Ridiculously flavorful. Lemon, garlic, oregano, simple but bold. The marinade does all the heavy lifting.
- Minimal effort. Toss it in a bag, forget about it for a couple hours, then skewer and sizzle.
- Grill, oven, or skillet, it doesn’t care. This chicken shows up no matter what cooking method you’ve got.
- Greek takeout vibes without the delivery fee. And no mystery meat.
- Meal prep friendly. Marinate ahead, freeze raw, or eat leftovers cold out of the fridge, I don’t judge.
- Chicken breast or thigh? Honestly, both work. Breast is lean and clean, thigh’s got more flavor. Use what you’ve got, just cut it into equal-sized pieces so they cook evenly.
- Garlic: Five cloves isn’t aggressive, it’s necessary. Don’t skimp unless you’re planning on being boring.
- Oregano: Go for a good-quality dried Mediterranean oregano. If you’re using fresh (fancy!), double the amount.
- Lemon juice: Fresh only. If you reach for the squeeze bottle, we can’t be friends. (Okay, we can. But still, fresh is best.)
- Oil: Olive oil brings the flavor, but avocado or sunflower will do the job if that’s what you’ve got.
- Marinate like you mean it. Two hours minimum, overnight if you want flavor that slaps. And yes, that’s the scientific term.
- Soak your skewers. Wooden ones, that is. Unless you enjoy fire. Aim for at least an hour so they don’t char up like matchsticks.
Toss the chicken, garlic, oregano, salt, pepper, olive oil, and lemon juice into a big zip-top bag or container. Squish it all around until every piece is coated. Let it sit in the fridge for at least 2 hours, or overnight if you want maximum flavor payoff.
Soak your wooden skewers in water for 1–2 hours so they don’t turn into charcoal on the grill. Trust me, it’s worth the extra step.
Thread the marinated chicken onto the soaked skewers, leaving a little room at the end for easy flipping. You’ll get about 6 good skewers out of this.
Preheat your grill to medium-high. Lay the skewers on and cook for about 3 minutes per side, flipping once. You’re aiming for golden brown with a little char, cook until the internal temp hits 165°F (74°C).
Let the chicken rest for 5 minutes to keep all those juices locked in. Then serve it up with your favorite sides or stuff it in a pita with tzatziki and call it a win.
How To Serve Chicken Souvlaki
My favorite way to enjoy this souvlaki is in a pita bread with some freshly chopped red onion, lettuce, tomato, and a dollop of homemade tzatziki sauce. It’s heaven in every bite!
You can also serve your chicken souvlaki with some of these classic sides:
Greek Salad
Greek Pasta Salad
Greek Rice
Best Ever Hummus
Frequently Asked Questions
Can I make Chicken Souvlaki without a grill?
Absolutely.
Oven method: Preheat to 450°F. Place skewers on a wire rack over a baking sheet. Bake for 15 minutes, then broil for 1–3 minutes to get some char.
Skillet method: Heat a tablespoon or two of olive oil in a grill pan or skillet over medium-high. Cook the skewers in batches, 3–4 minutes per side, until golden and cooked through.
How long should I marinate the chicken?
At least 2 hours, but overnight is best. The lemon and garlic need time to soak in and work their magic.
Can I use chicken thighs instead of breasts?
Yes! Thighs stay extra juicy and have more flavor. Just cut them into even chunks so they cook evenly.
Is it okay to freeze souvlaki?
Totally. Freeze the raw, marinated chicken (on or off skewers) in a freezer bag for up to 3 months. Thaw overnight in the fridge, then cook as directed.
What’s the difference between souvlaki and gyros?
Great question!
Souvlaki = grilled meat on skewers.
Gyros = meat cooked on a vertical spit, shaved into thin slices. Both are delicious, but souvlaki’s easier to make at home.
More Delicious Greek Recipes To Try
- Greek Meatballs
- Chicken Gyros
- Beef Brisket Gyros
- Greek Lamb Burgers
- Greek Chicken Thighs
- Pastitsio
- Greek Seasoning
- Karydopita
- Lamb Souvlaki
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Chicken Souvlaki
Video
Ingredients
- 1½ pounds chicken breast (skinless and boneless, cut into bite-sized pieces)
- 5 cloves garlic (minced)
- 2 tablespoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ cup olive oil
- 3 tablespoon lemon juice (from 1 lemon)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add all the ingredients to a large sealable freezer bag or airtight container. Mix everything together well to coat each piece of chicken. Marinate for at least 2 hours, up to overnight.
- Meanwhile, soak the wooden skewers. Place them in a large baking dish or roasting pan and cover them with water by at least ½ inch. Soak for 1-2 hours.
- Preheat your grill over medium-high. Skewer the pieces of chicken, leaving about ½" on the end of each skewer. I got 6 skewers.
- Place the skewers on the grill and cook for about 3 minutes per side, or until completely cooked through. Transfer the skewers to a plate and let the chicken rest for 5 minutes before serving.
Notes
- Marinate ahead: For the best flavor, let the chicken sit overnight. But even 2 hours makes a difference.
- Skewers 101: Soak wooden ones for at least 1 hour to keep them from burning on the grill.
- No grill? Use the oven or a skillet (see FAQ above).
- Leftovers love salad: Chop and toss with romaine, olives, cucumber, and tzatziki for a quick Greek-style bowl.
- Make it a meal: Pair with Greek Rice, Greek Salad, and Homemade Tzatziki.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
