Grilled Chicken Souvlaki

This Grilled Chicken Souvlaki is chicken breast marinated in lemon juice, lemon zest, garlic and thyme, then grilled whole or cut into chunks on skewers and served with a cool, creamy tzatziki.

The lemon makes the chicken tender, and the garlic and thyme add plenty of flavor with minimal effort.

I grill my chicken like this all the time, and everyone in my family will eat it. That's a huge win. When you're a mom of three, you know there's always that one kid who doesn't like what you made. It's not always the same kid, but there's always one. Do you have one too?

We have all had bland, overcooked chicken breasts from the grill. Pounding the chicken to an even thickness and letting it marinate is what keeps this version juicy.

If you love these Greek flavors, you should try my Greek chicken meatballs, Greek sheet pan chicken, and Mediterranean quinoa chickpea bowl, too. The meatballs are the closest match, and they're just as good with the same tzatziki.

Ingredients for Chicken Souvlaki

For the marinade

• Boneless chicken breasts - Trim the fat and pound them to an even thickness so they cook evenly.
• Lemons - You'll use both the juice and the zest. The juice tenderizes the chicken, and the zest adds the lemon flavor.
• Avocado oil - Olive oil works too.
• Garlic - Fresh, chopped.
• Dried thyme - This is what I use. Most souvlaki recipes use oregano, so use that if it's what you have.
• Kosher salt and pepper - Plus a dash of red pepper flakes if you like a little heat.

For the tzatziki

• Plain full-fat yogurt - Unsweetened, so the sauce stays tangy.
• English cucumber - Diced small. English cucumbers have thin skins and small seeds, so there's no need to peel them.
• Garlic, lemon juice, and dill - Plus salt and pepper to taste.

See recipe card for quantities.

Keeping Chicken Souvlaki Gluten Free

The chicken and the tzatziki are naturally gluten free as written. The pita is where the gluten comes in, so serve it with a gluten free pita or flatbread, or over rice or a salad. If you buy flavored yogurt instead of plain, check the label. When you order souvlaki at a restaurant, ask about the marinade and whether the pita is grilled on the same surface as the chicken.

How to Make Chicken Souvlaki

Pound the chicken

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness with the flat side of a meat mallet. Trim off any fat.

Cut it for skewers, if you're using them

For souvlaki skewers, cut the pounded chicken into even chunks and thread them onto skewers. Leave the breasts whole if you'd rather grill them that way. I make it both ways.

Marinate the chicken

Whisk together the lemon juice, lemon zest, oil, garlic, thyme, salt, pepper, and red pepper flakes. Put the chicken in a plastic bag, pour in the marinade, and massage it so every piece is covered. Refrigerate it for a few hours or overnight.

Make the tzatziki

Stir together the yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper, then keep it in the fridge until you're ready to eat.

Grill the chicken

Grill whole breasts for about 6 to 8 minutes per side. Turn skewers every few minutes so they brown on all sides. The chicken is done when a meat thermometer reads 165°F.

Let it rest

Move the chicken to a plate, cover it with foil, and give it a few minutes before you slice it or pull it off the skewers.

Pro Tips

Don't skip the mallet. I know I always say this, but I almost always tenderize my chicken breasts with the flat side of the mallet. It really works, and an even thickness means the thin end doesn't dry out before the thick end is done. Trust me on this!

Cut the chunks the same size. If some pieces on the skewer are bigger than others, the small ones will be dry by the time the big ones are cooked through.

Soak wooden skewers first. Soak them in water for about 30 minutes before threading the chicken so they don't burn on the grill.

Use a thermometer. Grills run hot and cold, and chicken breast goes from juicy to dry fast. Checking for 165°F is the only way to know for sure.

Make the tzatziki ahead. It tastes even better after some time in the fridge while the chicken marinates.

What to Serve with Chicken Souvlaki

Gluten free pita, rice, or a salad all work. I like it best with a big Greek salad, or my cucumber tomato salad, and watermelon feta salad is great in the summer. The tzatziki is a nice, creamy complement, but just leave it off if you prefer. The chicken is good without it.

Variations

A few easy ways to change this up.

• Souvlaki skewers - Cut the chicken into chunks and thread it onto skewers before marinating.
• A little heat - Add more red pepper flakes to the marinade.
• Oregano souvlaki - Swap the dried thyme for dried oregano for the more traditional flavor.

Equipment

A meat mallet pounds the chicken to an even thickness so it cooks evenly. An instant-read meat thermometer tells you exactly when it hits 165°F. You'll also need a grill, a zip-top bag for marinating, and skewers if you're making them that way.

Storage

Keep leftover chicken in a sealed container in the fridge for 3 to 4 days. Store the tzatziki in its own container so the chicken doesn't get soggy.

Frequently Asked Questions

What is chicken souvlaki?

It's a Greek dish of marinated chicken grilled over high heat, usually on skewers. Mine uses lemon, garlic, and thyme, and I serve it with pita, salad, and tzatziki.

Is chicken souvlaki gluten free?

The chicken itself usually is, since it's just chicken, lemon, oil, garlic, and herbs. The pita it's served with is not. At home, use a gluten free pita or serve it over rice. At a restaurant, ask about the marinade and the pita before you order.

What's the difference between souvlaki and a gyro?

Souvlaki is chunks or pieces of meat grilled on skewers. Gyro meat is cooked on a vertical rotisserie and shaved off in thin slices.

How long should I marinate the chicken?

A few hours is enough to flavor it, and overnight works if you want to do it the night before.

What seasoning goes on chicken souvlaki?

Most recipes use oregano. I use dried thyme with lemon, garlic, salt, pepper, and a dash of red pepper flakes, and my family loves it.

Grilled Chicken Souvlaki

Grilled Chicken Souvlaki is always a favorite grilled chicken at my house. The marinade makes the most tender, moist and flavorful chicken. This chicken is gluten-free and easy to prepare.

4.50 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: grilled chicken souvlaki

Prep Time: 2 hours hours

Cook Time: 16 minutes minutes

Total Time: 2 hours hours 16 minutes minutes

Servings: 6

Ingredients

• 6 boneless chicken breasts
• 2 lemons juiced
• 2 lemons zested
• ¼ cup avocado oil or olive oil
• 5 cloves garlic chopped
• 2 teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ⅛ or a dash of red pepper flakes
• For sauce:
• ½ cup plain no sugar full-fat yogurt
• 1 English cucumber diced small
• 2 garlic cloves chopped
• 1 tablespoon lemon juice
• ½ teaspoon dill
• salt and pepper to taste

Instructions

• Place chicken breasts between two sheets of plastic wrap and pound to an even thickness. Trim off fat.
• Make the marinade by whisking together lemon juice through red pepper flakes. Place chicken in a plastic bag and pour over marinade. Massage so all chicken is covered in marinade. Place in refrigerator for a few hours or overnight.
• Mix together all tzatziki sauce ingredients and set aside.
• Grill chicken about 6-8 minutes per side or until a meat thermometer reads 165º. Remove from grill and place under foil to rest.

Equipment

• Instant-read thermometer

Notes

WW Smart Points - 9

Nutrition

Calories: 321kcal | Carbohydrates: 10g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 471mg | Potassium: 457mg | Fiber: 2g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 42mg | Calcium: 76mg | Iron: 1.8mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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Karen Kelly

Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.

About Karen