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.
Summer is in full swing here – it’s so hot. It’s almost hard to think about getting out in the heat and grilling but I cherish every summer day. Must grill as much as I can!
I grill my chicken like this all the time and everyone – I repeat – everyone in my family will eat it! That’s a huge win. When you are a mom of three, you know what it’s like to always have that one kid who doesn’t like what you made. It’s not always the same kid, but there is always one. Do you always have one?
Marinating this Greek Chicken Souvlaki keeps it moist and tender…
Chicken Souvlaki Marinade…
- lemon juice
- lemon zest
- oil (olive or avocado oil)
- garlic
- thyme
- salt and pepper
Marinating your chicken in lemon juice makes it so tender while the thyme and garlic add flavor. We have all had bland chicken breasts that have been overcooked on the grill. Been there, done that. This is not one of those cases. If you follow the directions here, you will be very pleased with the results.
I know I always say this, but I almost always tenderize my chicken breasts with the flat side of the mallet. It really works. Plus pounding it to an even thickness makes it easier to cook it evenly. Trust me on this peeps!
The tzatziki sauce is a nice, creamy complement to chicken but just leave it off if you prefer. The chicken tastes delicious without it.
Grilled Chicken Souvlaki
Ingredients
- 6 boneless chicken breasts
- 2 lemons juiced
- 2 lemons zested
- 1/4 cup avocado oil or olive oil
- 5 cloves garlic chopped
- 2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/8 or a dash of red pepper flakes
- For sauce:
- 1/2 cup plain full-fat yogurt
- 1 English cucumber diced small
- 2 garlic cloves chopped
- 1 tbsp lemon juice
- 1/2 tsp 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 160º. Remove from grill and place under foil to rest.
I know exactly what it’s like to plan around picky eaters Karen! I think all us moms do, right? This chicken sounds delicious and since we grill out constantly during the summer I’ll be giving it a try for sure. Love the tzatziki sauce too!!
Kids can be so difficult, can’t they? ?
i always have one picky eater and i only have two! love these lemon and garlicky chicken breasts and i know my whole family will too. and you gotta grill in this heat! phew!
I actually am woefully without a good grilled chicken breast recipe. This sounds just like something that Dave and I would enjoy. Those ingredients are healthy but so flavorful! Wonderful!
I hope it works for you. Chicken breasts are so hard to get right on the grill!
I haven’t done chicken with a yogurt based marinade in ages but I have no clue as to why because they make the most tender meals! Your chicken looks absolutely delicious, Karen, and it’s no wonder all the kids like it, lol. Sharing 🙂
Thanks Robyn!
Love chicken souvlaki – anything citrusy and Mediterranean is totally crave-worthy.
Thanks Phi!
This was delicious and everyone loved it. I had never made tzatziki before – it was so good and couldn’t have been easier. I served it with a red potato salad with a lemony olive oil herb dressing. I hate pounding those chicken breasts but it makes all the difference. Thanks for another great recipe!
Thanks for your awesome review Sarah! When can you share that lemony red potato salad recipe with us?
This sounds so simple and so flavorful!! Printing 🙂
This looks so good. Bring on grilling season! Do you thing you could use Greek yougurt?
Yes, I think it would be great!