Chicken Souvlaki
Servings: people
This easy oven-roasted chicken souvlaki is juicy, flavorful, and finished with a honey-mustard glaze for that perfect golden char—no grill or cast-iron pan needed.
Ingredients
- 2 pounds chicken breast boneless, skinless - sub thighs for juicier souvlaki
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice + 1 lemon cut into wedges for squeezing on top
- 4 cloves garlic grated
- 3 teaspoons dried oregano
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons honey optional but recommended + 1 teaspoon of dried oregano
- 2 teaspoons Dijon mustard optional but recommended
Instructions
- Marinate Chicken: Pat 2 pounds chicken breast dry and cut into 1½-inch (3½ cm) cubes.Whisk together 4 tablespoons extra virgin olive oil, 4 tablespoons lemon juice, 4 cloves garlic (grated), 3 teaspoons dried oregano, 1½ teaspoons salt, and ½ teaspoon black pepper.Add chicken, toss to coat, cover, and refrigerate for at least 15 minutes (or overnight).
- Prep Skewers: Soak wooden skewers for 15–30 minutes. Thread about 5 pieces of chicken per skewer and place them on a wire rack set over a foil-lined baking tray.
- Bake, Glaze, Broil: Preheat the oven to 425°F (220°C). In a small bowl, mix 2 tablespoons honey, 2 teaspoons Dijon mustard, and 1 teaspoon of dried oregano.Bake for 15 minutes, then flip, brush with the honey-mustard glaze, and broil on the top oven rack for 5 minutes, or until golden and lightly charred.
- Serve: Serve hot with lemon wedges, pita bread, tzatziki, fries, and Greek salad. Optional mint and pomegranate seeds for garnish.
Notes
SUBSTITUTIONS
- Chicken breasts → Skinless, boneless chicken thighs (fatter and juicier, extend cooking time by 3 to 5 minutes)
- Olive oil → Any neutral oil (but Greek or Italian EVOO = best flavor)
- Lemon juice → White wine vinegar or bottled lemon in a pinch
- Fresh garlic → Garlic powder (½ teaspoon per clove)
- Dried oregano → Italian seasoning or thyme
- Honey → Maple syrup or agave
- Dijon mustard → Yellow or whole grain mustard
- Chicken breast is leaner, chicken thighs are juicer and more flavorful.
- Pat chicken dry before marinating to help it brown better.
- Marinate overnight or over several hours if possible for deeper flavor and more tender meat.
- Cook on a wire rack so heat circulates, juices drip, and chicken roasts evenly. This is essential!
- Glaze after flipping to get that sticky, golden, slightly charred finish without burning.
- Broil at the end for charred edges and extra flavor—just don’t walk away.
- Cut evenly so the chicken cooks at the same rate.
- Drizzle with lemon juice while still hot! Top with fresh mint or pomegranate seeds for that extra herby, fruity tang.
