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This chicken souvlaki marinade makes weeknight grilling effortless and delicious. The blend of bright lemon juice with warm spices brings out the best in simple chicken breasts turning them tender and flavorful every time.
I started making this marinade years ago after a barbecue invite and it quickly became my go to for any grilled chicken. It’s a reliable way to impress without fuss.
Ingredients
- Chicken breast: cut into cubes for quick and even cooking
- Extra virgin olive oil: to keep the chicken moist while adding richness
- Fresh lemon juice: gives a bright acid that tenderizes and lifts all other flavors
- Garlic cloves: minced to infuse warmth and aromatic punch
- Dried oregano: offers a classic Greek herbal note that is essential to souvlaki
- Paprika: for subtle smokiness and depth
- Ground cumin: adds a hint of earthiness that complements the oregano
- Salt: balances and enhances all the seasonings
- Black pepper: for subtle heat and complexity
Instructions
- Build The Flavor Base:
- Whisk olive oil lemon juice garlic oregano paprika cumin salt and pepper in a large bowl until the mixture smells warm and inviting. This step is crucial as it blends all the flavors together creating the foundation for tender and flavorful chicken.
- Marinate The Chicken:
- Add the chicken cubes to the bowl and toss well so every piece is coated evenly. Cover and refrigerate for at least 30 minutes to soak in the marinade. For deeper flavor plan ahead and marinate up to 8 hours but avoid overnight as lemon juice can start to “cook” the chicken.
- Prepare To Grill:
- Thread the chicken onto skewers or keep loose for cooking in a grill pan. Heating your grill to medium high ensures a nice char while keeping the inside juicy. Pat the chicken pieces slightly if too wet before placing to avoid flare ups.
- Grill The Chicken:
- Cook the chicken over medium high heat turning occasionally for about 10 to 12 minutes until no longer pink inside and edges have a light char. This quick grilling keeps the meat tender and leaves it bursting with the bright herb and spice flavors.
Refrigerate leftover cooked chicken in an airtight container for up to four days. The flavors actually deepen making it perfect for quick meals later in the week.
Ingredient swaps
Swap chicken breast for thigh pieces for more juiciness or use firm tofu for a vegetarian version. If you don’t have oregano try marjoram or thyme but oregano delivers the authentic note.
Serving ideas
Serve the grilled chicken with pita bread fresh tomatoes cucumber slices and tzatziki sauce for easy souvlaki bowls. A side of lemon roasted potatoes or Greek salad rounds out the meal beautifully.
Seasonal twists
In summer add diced red onion and bell peppers to the skewers for color and crunch In winter, serve alongside a warm barley salad with parsley and lemon for comfort Spring calls for lots of fresh herbs on the side mint and dill especially pair well with the marinade
This marinade is a simple but flavor packed way to elevate any weeknight grilled chicken dish.
Frequently Asked Recipe Questions
- → What type of chicken is best for this marinade?
Chicken breast cut into cubes works best as it soaks up the marinade well and cooks evenly on the grill.
- → How long should the chicken marinate for optimal flavor?
Marinating for at least 30 minutes is sufficient, but up to 8 hours deepens the flavor and tenderness.
- → Can I use fresh herbs instead of dried oregano?
Fresh oregano can be used but in slightly larger amounts to maintain the same flavor intensity as dried herbs.
- → What is the role of paprika and cumin in this marinade?
They add a warm, earthy depth and subtle smokiness that complements the lemon and garlic notes.
- → Is grilling the only option for cooking this marinated chicken?
No, the chicken can also be pan-cooked or broiled, but grilling enhances the smoky char and texture.