Souvlaki Chicken Recipe (Authentic Greek Flavor in 30 Minutes!)

Let me take you on a quick trip to Greece without leaving your kitchen. This souvlaki chicken is the real deal—tender, juicy chicken marinated in lemon, garlic, and oregano, then grilled to absolute perfection. Every bite is packed with that bright, fresh Mediterranean flavor that makes Greek food so addictive.

I fell in love with souvlaki on a trip to Athens years ago, and I’ve been chasing that flavor ever since. After countless attempts, I finally nailed it. The secret? Fresh lemon juice, good olive oil, and not overthinking it. Simple ingredients, big flavor, and way easier than you’d think.

The best part? You can have this on the table in 30 minutes if you’re in a hurry, or marinate it longer for even more flavor. Either way, you’re getting restaurant-quality Greek chicken at home. Serve it with warm pita, cool tzatziki, and some fresh veggies, and you’ve got yourself a meal that’ll transport you straight to a Greek taverna.

Why You’ll Love This Recipe

Authentic Greek Flavor – This tastes like the souvlaki you’d get at a street vendor in Athens. The marinade is classic—lemon, olive oil, garlic, oregano—and it creates that perfect balance of bright, tangy, and savory that Greek food is famous for.

Quick Marinade or Plan Ahead – In a rush? Even 30 minutes of marinating gives you incredible flavor. Have more time? Let it sit for 2-4 hours and the chicken becomes even more tender and flavorful. This recipe works with your schedule, not against it.

Grills Up Beautifully – The chicken gets these gorgeous char marks and stays incredibly juicy inside. Whether you’re using an outdoor grill, grill pan, or even broiling in the oven, this chicken cooks up perfectly every time.

Versatile Dinner Winner – Serve it on skewers for traditional souvlaki, slice it for gyros, toss it in a salad, or make it into a rice bowl. This chicken is delicious no matter how you serve it.

Healthy and Light – Fresh herbs, lean chicken, lemon juice, olive oil—this is Mediterranean diet gold. It’s healthy, protein-packed, and tastes way too good to be good for you.

Crowd-Pleasing Every Time – I’ve never met anyone who doesn’t love souvlaki chicken. It’s flavorful without being overwhelming, and even kids usually devour it. Perfect for family dinners or entertaining.

Ingredients

Here’s what you need to make authentic souvlaki chicken. Simple, fresh ingredients are key.

For the Souvlaki Chicken Marinade:

• 2 lbs boneless skinless chicken breasts or thighs (thighs are juicier!)
• ⅓ cup extra virgin olive oil (use the good stuff)
• ¼ cup fresh lemon juice (about 2 lemons)
• 4 cloves garlic, minced (or more if you’re a garlic lover)
• 2 tablespoons red wine vinegar
• 2 tablespoons dried oregano (Greek oregano if you can find it)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Zest of 1 lemon (optional but adds great flavor)

For Serving:

• Warm pita bread
• Tzatziki sauce (homemade or store-bought)
• Sliced tomatoes
• Sliced cucumbers
• Thinly sliced red onion
• Fresh lettuce or cabbage
• Crumbled feta cheese (optional)
• Lemon wedges

Key Ingredient Notes:

Chicken Thighs vs Breasts – Both work great, but thighs stay juicier and are more forgiving if you accidentally overcook them. Breasts are leaner but can dry out faster, so watch your cooking time carefully.

Fresh Lemon Juice is Essential – Please don’t use bottled lemon juice. Fresh lemons give you that bright, vibrant flavor that makes souvlaki taste authentic. Bottled stuff tastes flat in comparison.

Greek Oregano – If you can find Greek oregano at a Mediterranean market or specialty store, grab it. It has a more intense, slightly peppery flavor than regular oregano. But regular dried oregano works fine too.

Olive Oil Quality – This is one of those recipes where good olive oil makes a difference. You’re not cooking with it at high heat, so the flavor really shines through. Use something you’d drizzle on salad.

Wooden Skewers – If you’re using wooden skewers, soak them in water for 30 minutes before grilling so they don’t burn. Or just use metal skewers and skip that step.

How to Make Souvlaki Chicken

Let’s make some amazing Greek chicken. It’s easier than you think.

Step 1: Make the Marinade

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, red wine vinegar, oregano, thyme, paprika, salt, pepper, and lemon zest (if using). The marinade should smell incredible—bright from the lemon, pungent from the garlic, and aromatic from the oregano.

Pro tip: Save about 2 tablespoons of the marinade in a separate container before adding the chicken. You can drizzle this over the cooked chicken later for extra flavor.

Step 2: Prep and Marinate the Chicken

Cut the chicken into 1-inch cubes. You want them roughly the same size so they cook evenly.

Place the chicken cubes in a large zip-top bag or shallow dish. Pour the marinade over the chicken and massage it in so every piece is well coated. Seal the bag or cover the dish.

Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. Even 30 minutes makes a difference, so don’t skip this step!

Pro tip: Flip the bag or stir the chicken halfway through marinating to make sure everything gets evenly coated.

Step 3: Prep Your Grill or Grill Pan

If using an outdoor grill, preheat it to medium-high heat (about 400-450°F). If using a grill pan, heat it over medium-high heat until it’s nice and hot. You want those beautiful char marks!

Lightly oil the grates or pan to prevent sticking.

Step 4: Thread the Chicken on Skewers

Thread the marinated chicken cubes onto skewers, leaving a little space between each piece so they cook evenly. Don’t pack them too tightly—air needs to circulate around the chicken.

If you’re not using skewers, you can also just grill the chicken pieces directly on the grates or in the pan. Works just as well!

Step 5: Grill the Chicken

Place the skewers on the hot grill or grill pan. Cook for 10-12 minutes total, turning every 3-4 minutes, until the chicken is cooked through and has nice char marks on all sides. The internal temperature should reach 165°F.

Watch them carefully—chicken can go from perfectly juicy to dry pretty quickly. You want golden brown char marks and juicy interiors.

Pro tip: Don’t move the chicken too much while it’s cooking. Let it sit for 2-3 minutes per side to get those beautiful grill marks.

Step 6: Rest and Serve

Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender.

Drizzle with that reserved marinade you set aside earlier, squeeze some fresh lemon over the top, and serve immediately with warm pita, tzatziki, and all your favorite Greek toppings.

What to Serve With Souvlaki Chicken

Souvlaki chicken is amazing on its own, but the traditional Greek accompaniments make it even better.

Tzatziki Sauce – The cool, creamy yogurt sauce with cucumber and garlic is absolutely essential. It’s the perfect contrast to the warm, tangy chicken.

Warm Pita Bread – Soft, pillowy pita is perfect for wrapping up the chicken with all the toppings. Warm it on the grill for a minute before serving.

Greek Salad – Tomatoes, cucumbers, red onion, olives, and feta with a simple olive oil and lemon dressing. Classic and refreshing.

Lemon Potatoes – Oven-roasted potatoes with lemon, garlic, and oregano. They’re crispy, tangy, and go perfectly with souvlaki.

Rice Pilaf – Fluffy rice cooked with onions and herbs makes a great base for the chicken.

Grilled Vegetables – Zucchini, bell peppers, and red onions grilled alongside the chicken are simple and delicious.

Hummus – Because you can never have too many dips. Spread some on your pita before adding the chicken.

Storage Tips

This souvlaki chicken is great for meal prep and tastes amazing as leftovers.

Refrigerator Storage:

Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Keep it separate from the pita and toppings so everything stays fresh.

Reheating:

The best way to reheat souvlaki chicken is in a hot skillet for 2-3 minutes until warmed through. You can also microwave it for 1-2 minutes, but it won’t be quite as good. Avoid overcooking or it’ll dry out.

Pro tip: Squeeze fresh lemon juice over the chicken after reheating to refresh the flavors.

Freezer Storage:

The marinated raw chicken freezes beautifully! Place the chicken and marinade in a freezer-safe bag, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator, then grill as directed.

Cooked chicken can also be frozen for up to 2 months. Thaw and reheat gently in a skillet.

Meal Prep Ideas:

Cook a big batch on Sunday and use it throughout the week for:

• Souvlaki wraps for lunch
• Greek chicken salads
• Chicken rice bowls
• Quick gyros
• Greek grain bowls with quinoa or couscous

Final Thoughts

This souvlaki chicken brings a taste of Greece right to your backyard (or stovetop). It’s one of those recipes that seems fancy but is actually super simple, and the flavor payoff is incredible.

I love making a big batch on the weekend and using it throughout the week. Monday it’s souvlaki wraps for lunch, Tuesday it goes on a salad, Wednesday it becomes a rice bowl. The chicken is so flavorful that it makes every meal feel special.

So fire up that grill, squeeze some fresh lemons, and get ready for some seriously delicious Greek chicken. Opa! 🙂