Fire up the grill and bring the flavors of Greece to your backyard with this Grilled Chicken Souvlaki recipe! Juicy, marinated chicken skewers are infused with garlic, lemon, olive oil, and oregano—then charred to perfection over open flames. Whether you're serving them in warm pita with tzatziki, or alongside a fresh Greek salad, this quick and easy dish is packed with bright Mediterranean flavor. Perfect for weeknight dinners, weekend BBQs, or meal prep, this chicken souvlaki is a healthy, protein-packed favorite you’ll come back to again and again.
INGREDIENTS:
For The Chicken Souvlaki:
- 3–4 pounds of boneless chicken breast or thighs
- ¾ cup of Botticelli Cooking Extra Virgin Olive Oil
- 1 tablespoon Dijon mustard
- 4–5 garlic cloves, minced
- Juice of 1 lemon
- 3 tablespoons of plain Greek yogurt
- 1–2 tablespoons white or red wine vinegar
- ½ tablespoon dried rosemary
- ½ tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Pita bread (for serving)
- Tzatziki sauce (for dipping)
For The Greek Salad:
- 1 English cucumber, sliced
- 2 cups cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted
- ½ red onion, thinly sliced
- 2–3 tablespoons Botticelli Finishing Extra Virgin Olive Oil
- ½ tablespoon red or white wine vinegar
- Salt and pepper, to taste
PREPARATION:
- Prep the Chicken: First, trim any excess fat from your chicken. Then, cut the chicken into even 1-inch cubes for consistent cooking.
-
Make the Marinade: Next, place all the cubed chicken in a large mixing bowl. Add the olive oil, Dijon mustard, minced garlic, lemon juice, Greek yogurt, vinegar, rosemary, oregano, thyme, salt, and pepper. Mix thoroughly to ensure every piece of chicken is fully coated in the flavorful yogurt-based marinade.
- Pro Tip: For maximum flavor, cover and refrigerate the chicken for at least 4–6 hours. If time allows, let it marinate overnight.
- Prep the Side Salad: While the chicken is marinating, go ahead and prep your salad. In a bowl, combine the sliced cucumber, halved cherry tomatoes, Kalamata olives, and red onion. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss until evenly coated and chill until ready to serve.
- Skewer the Chicken: Once marinated, thread the chicken pieces onto wooden or metal skewers, leaving a little space between each piece to help them cook evenly.
- Fire Up the Grill: Preheat your grill to medium heat. Place the skewers on the grill grates and cook, rotating every 2–3 minutes to get an even char.
- Check for Doneness: Grill the chicken until it reaches an internal temperature of 170°F (77°C). The outside should have nice golden grill marks while staying juicy and tender inside.
- Serve and Enjoy: Plate the grilled chicken souvlaki with warm pita bread, a generous scoop of your Greek side salad, and plenty of tzatziki for dipping. It’s everything you love about summer grilling, Greek-style.
TIP:
At the heart of this dish is the Greek yogurt marinade, which not only infuses the chicken with tangy, herbaceous flavor, but also tenderizes the meat thanks to its natural acidity. Combined with olive oil, garlic, lemon juice, and Mediterranean herbs like oregano and rosemary, the marinade transforms ordinary chicken into something deeply flavorful and incredibly juicy.
Recipe by @paulie_saucee