If you’re craving a flavorful, tender, and bright dish that feels like a trip to the Mediterranean, this Greek Chicken Souvlaki Recipe (Broil or Grill) Recipe is your new go-to favorite. Imagine juicy chunks of marinated chicken bursting with fresh herbs, lemon zest, and a kiss of honey, all threaded on skewers with sweet red onion and lemon slices, then perfectly cooked either under the broiler or on the grill. It’s that irresistible combination of smoky, tangy, and herbaceous that will have you coming back for more—plus, it’s incredibly easy to make at home!
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—they’re the foundation of classic Greek flavors that make this dish unforgettable. Each element adds a unique touch: the herbs bring freshness, the lemon brightens, and the olive oil ensures perfectly moist and tender chicken.
- 1 ½ pounds boneless, skinless chicken breast: Cut into 1-inch chunks for easy threading and quick, even cooking.
- Kosher salt: Essential for brining and seasoning, it enhances the natural flavors of the chicken.
- ⅓ cup extra-virgin olive oil: Adds richness and helps the herbs and spices cling beautifully to the chicken.
- 1 tablespoon minced fresh dill: Brings a delicate, slightly tangy flavor reminiscent of the Greek islands.
- 1 tablespoon minced fresh oregano: Earthy and aromatic, it’s a true hallmark of Mediterranean cuisine.
- 1 lemon, zested and sliced: Lemon zest brightens the marinade, while the slices add citrusy bursts on the skewers.
- 1 teaspoon honey or sugar: Balances the tartness of the lemon and rounds out the flavors.
- 1 small red onion: Halved and quartered for threading onto the skewers, adding a subtle sweetness and crunch.
- Tzatziki sauce and pita bread: Perfect traditional accompaniments that complement the chicken with creamy coolness and soft texture.
How to Make Greek Chicken Souvlaki Recipe (Broil or Grill) Recipe
Step 1: Brine the Chicken
Start by dissolving 2 tablespoons kosher salt in 4 cups of cold water. Submerge the cut chicken chunks in this brine to soak for at least 1½ hours or up to 8 hours in the fridge. This simple step locks in moisture and seasons the chicken deeply, making the pieces juicy and flavorful after cooking.
Step 2: Prepare the Marinade
In a medium bowl, combine ⅓ cup extra-virgin olive oil with minced fresh dill and oregano, lemon zest, honey, salt, and pepper. This herbaceous and bright mixture is what will transform your chicken into a Greek feast—incredibly fragrant and balanced with just the right touch of sweetness.
Step 3: Dry and Marinate the Chicken
Once the chicken has brined, drain it and pat dry thoroughly with paper towels. You want those pieces nice and dry so they absorb the marinade well and get a lovely crust when cooked. Toss the chicken in most of the marinade except for about ¼ cup which you’ll save for basting and serving later.
Step 4: Assemble Skewers
Thread the chicken chunks onto skewers, alternating with pieces of red onion and thin lemon slices. Each skewer should have a good mix to keep it colorful and packed with flavor. This helps the onions and lemon roast alongside the chicken, infusing every bite with their delightful nuances.
Step 5: Broil or Grill to Perfection
For broiling, preheat your oven rack 6 inches from the heat. Arrange the skewers and broil, turning occasionally, until the chicken registers 160ºF, about 12 to 15 minutes. If grilling, get your grill hot and cook the skewers over direct heat, turning to brown evenly and reaching the same internal temperature, roughly 10 minutes.
Step 6: Warm the Pita and Serve
Quickly spritz the pita with water and warm it under the broiler or on the grill for about a minute. Brush the cooked chicken skewers with the reserved marinade for an extra layer of flavor. Serve everything with homemade tzatziki sauce and pita bread for a meal that’s as festive as it is comforting.
How to Serve Greek Chicken Souvlaki Recipe (Broil or Grill) Recipe
Garnishes
Freshness is key when serving Greek chicken souvlaki. Brighten your plate with extra sprigs of dill and oregano or sprinkle some finely chopped parsley. A wedge of lemon on the side lets everyone add a zesty squeeze right before eating. Don’t underestimate the power of a dollop of tangy tzatziki—it’s the perfect creamy counterpoint that ties every bite together.
Side Dishes
Classic accompaniments like fluffy pita bread and cool cucumber-tomato salad make this meal a well-rounded celebration of flavors. You can also serve it alongside roasted potatoes, a light Greek salad with olives and feta, or even couscous to soak up all those delicious juices. These sides keep the meal vibrant, fresh, and satisfyingly complete.
Creative Ways to Present
For a fun twist, remove the chicken from the skewers and serve it over a bed of rice or alongside grilled veggies in a Greek-style platter. Alternatively, try wrapping the flavorful chicken and onions in warm pita with tzatziki and fresh greens for a handheld souvlaki wrap that’s perfect for casual lunches or picnics. Presentation is a chance to get creative and enjoy this favorite in new ways!
Make Ahead and Storage
Storing Leftovers
You can store any leftover souvlaki skewers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen the next day, so it’s a wonderful option for meal prep or quick dinners midweek. Just keep the tzatziki separate until ready to serve.
Freezing
If you want to save portions for longer, freeze the cooked chicken skewers in a freezer-safe container or wrapped tightly to avoid freezer burn. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating to maintain tenderness and flavor.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. For the best texture, warming in the oven wrapped with foil works wonders to keep the chicken juicy and prevent it from drying out. Don’t forget to warm your pita bread separately.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will provide richer flavor and are naturally juicier, which makes for delicious souvlaki. Just be sure to cut them into even chunks for consistent cooking times.
What if I don’t have fresh dill or oregano?
Dried herbs can substitute in a pinch, but fresh herbs elevate this Greek Chicken Souvlaki Recipe (Broil or Grill) Recipe with vibrant, bright flavors. If you only have dried, use about one-third of the amount and try to add them earlier in the marinade to rehydrate.
Is it necessary to brine the chicken?
Brining helps keep the chicken juicy and adds seasoning deep inside, but if you’re short on time you can skip it. Just be sure to marinate longer and watch your cooking time carefully to avoid dryness.
Can I make this recipe gluten-free?
Yes! Just swap the pita bread for gluten-free pita or serve the souvlaki over a fresh salad or with rice-based sides to keep the dish gluten-free without sacrificing flavor.
How do I know when the chicken is fully cooked?
Using an instant-read thermometer, the chicken is done when it reaches 160ºF internal temperature. This ensures juicy, safe-to-eat chicken without overcooking.
Final Thoughts
This Greek Chicken Souvlaki Recipe (Broil or Grill) Recipe is the kind of meal that feels special without demanding hours in the kitchen. It’s approachable, packed with fresh Greek flavors, and endlessly satisfying. Whether you broil or grill, this dish promises juicy, herb-filled chicken on every skewer. Grab your ingredients and give it a try—you’ll wonder how you ever lived without it in your recipe collection!
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Greek Chicken Souvlaki Recipe (Broil or Grill) Recipe
Greek Chicken Souvlaki is a flavorful and traditional Greek grilled chicken dish made with tender marinated chicken pieces, fresh herbs, and lemon, served on skewers with warm pita and creamy tzatziki sauce. Perfect for a light, healthy meal that captures the essence of Mediterranean cuisine.
- Total Time: 1 hour 30 minutes to 8 hours 25 minutes (including brining)
- Yield: 4–5 skewers, serves 4
Ingredients
Chicken and Brine
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
- 2 tablespoons kosher salt (for brine)
- 4 cups cold water (for brine)
Marinade
- ⅓ cup extra-virgin olive oil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh oregano
- Zest of 1 lemon (about 1 teaspoon)
- 1 teaspoon honey or sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Skewers and Garnishes
- 1 small red onion, halved root to stem, each half cut into quarters
- 1 lemon, sliced into thin rounds
- Tzatziki sauce, for serving
- Pita bread, for serving
Instructions
- Brine the Chicken: In a large bowl, dissolve 2 tablespoons kosher salt into 4 cups cold water. Add the chicken chunks, cover, and refrigerate for at least 1½ hours or up to 8 hours. This step ensures the chicken remains moist and flavorful.
- Prepare the Marinade: In a medium bowl, combine the olive oil, minced fresh dill, minced fresh oregano, lemon zest, honey, ½ teaspoon kosher salt, and black pepper. Stir well to blend the flavors.
- Drain and Dry Chicken: Remove chicken from the brine and arrange in an even layer on a baking sheet. Pat dry thoroughly with paper towels, then transfer to the bowl with the marinade mixture (reserving ¼ cup of the marinade). Toss the chicken to coat evenly and season with an additional ½ teaspoon kosher salt.
- Thread the Skewers: Take a 12-inch metal or wooden skewer and thread 2 chunks of red onion onto one end. Then thread 4 pieces of chicken, followed by a lemon slice, another 4 pieces of chicken, another lemon slice, 4 more pieces of chicken, and finish with 2 more chunks of onion on the other end. Place loaded skewers on the prepared baking sheet. Repeat until all chicken is skewered, yielding about 4–5 skewers in total.
- Broil the Skewers: Preheat your oven broiler and position the rack about 6 inches from the heating element. Broil the skewers for 12–15 minutes, turning occasionally to ensure even browning. Cook until the internal temperature of the chicken reaches 160ºF.
- Warm the Pita: Lightly spritz the pita bread with water and broil for about 1 minute, just until warmed through.
- Alternatively, Grill the Skewers: Heat a charcoal or gas grill to medium heat. Grill the skewers over direct heat, turning occasionally, until the internal temperature reaches 160ºF, about 10 minutes. Warm the pita on the grill for 1 minute, spritzed with water beforehand.
- Serve: Brush the cooked chicken skewers with the reserved marinade oil. Serve immediately with the warmed pita bread, extra oil mixture, and homemade tzatziki sauce on the side for dipping.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through.
- Meal Prep: This dish is excellent for meal prep – prepare a large batch and use the chicken in sandwiches, salads, or served alongside pasta or couscous throughout the week.
- Skewers: If using wooden skewers for grilling, soak them in water for 30 minutes beforehand to prevent burning.
- Doneness: Always verify chicken is cooked to internal temperature of 160ºF for safety and best texture.
- Prep Time: 10 minutes (plus 1½ to 8 hours brining time)
- Cook Time: 12–15 minutes broiling or about 10 minutes grilling
- Category: Main Course
- Method: Broiling and Grilling
- Cuisine: Greek, Mediterranean
