Easy Grilled Chicken Souvlaki with Lemon and Herbs
Too hot to turn on the oven? This chicken souvlaki is your new summer savior.
It brings bright, zesty flavors right to your backyard grill. You will love how fresh and light this meal feels.
Why This Recipe Is a Winner
This recipe is perfect for a healthy reset after a busy weekend. It is packed with lean protein and fresh Mediterranean herbs. You only need a few simple pantry staples to start.
It is incredibly budget-friendly and feeds a family with ease. Your weeknight dinner routine just got a lot more exciting.
Simple Method
Making this dish is incredibly simple and approachable for any cook. You just whisk the marinade and let the chicken soak. Even a beginner can master the grill with these easy steps.
What You Need
These ingredients are mostly pantry staples that deliver big, bold flavor.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Step-by-Step
- In a large mixing bowl, whisk together the olive oil and lemon juice.
- Add the garlic, oregano, thyme, salt, and pepper until emulsified.
- Add the cubed chicken to the marinade and toss well.
- Cover and refrigerate for at least 2 hours to tenderize.
- If using wooden skewers, soak them in water for 30 minutes.
- Thread the marinated chicken pieces onto the skewers closely.
- Preheat your grill to medium-high heat (approximately 400°F/200°C).
- Lightly oil the grates and place the skewers on the grill.
- Cook for 12 to 15 minutes, turning every few minutes.
- Ensure the internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 3 minutes before serving.
Best Ways to Enjoy It
Serve these skewers over a bed of fluffy quinoa or rice. Add a dollop of cool tzatziki and a fresh cucumber salad. It makes a restaurant-quality meal right in your own home.
Keep It Fresh
Store leftover chicken in an airtight container for three days. It stays juicy and tender for easy weekday lunches. Reheat gently in a pan to keep the perfect texture. You can also freeze the cooked chicken for later.
Tips for Best Results
- Don’t skip the two-hour marinating time for the best flavor.
- Avoid overcooking the chicken to keep it moist and tender.
- Use fresh lemon juice instead of bottled for a brighter taste.
- Soak wooden skewers to prevent them from catching fire.
- For a summer BBQ, double the batch for a crowd.
- Use a meat thermometer to check for perfect doneness.
Ways to Switch It Up
- Swap chicken for firm tofu for a plant-based option.
- Add bell peppers and red onions between the meat pieces.
- Use lime juice if you run out of lemons.
- Try dried rosemary instead of thyme for a different herb profile.
Quick Answers
Can I make this chicken souvlaki ahead of time?
Yes, you can marinate the chicken the night before. This makes it perfect for easy entertaining or busy nights.
What if I do not have an outdoor grill?
A cast-iron grill pan works beautifully on your stove top. You will still get those golden grill marks and great flavor.
I hope this fresh chicken souvlaki brings a little sunshine to your plate. It is the perfect way to enjoy a warm summer evening. Happy cooking!
— Clara
Ingredients
Method
- In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until emulsified.
- Add the cubed chicken to the marinade and toss until every piece is thoroughly coated.
- Cover the bowl and refrigerate for at least 2 hours to allow the proteins to tenderize and absorb flavors.
- If using wooden skewers, soak them in water for 30 minutes prior to use to prevent burning.
- Thread the marinated chicken pieces onto the skewers, leaving minimal space between pieces.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F/200°C).
- Lightly oil the grill grates and place the skewers on the grill.
- Cook for 12 to 15 minutes, turning the skewers every 3 to 4 minutes to ensure even browning and an internal temperature of 165°F (74°C).
- Remove from heat and let rest for 3 minutes before serving.
