I’m excited to share this flavorful Greek Chicken Souvlaki with a modern twist. The juicy chicken cubes are marinated in a zesty lemon-garlic mixture, then brushed with a sweet maple glaze that caramelizes beautifully as it cooks. It’s a simple yet delicious recipe that never fails to impress.
Why You’ll Love This Recipe
I love how this dish brings together the freshness of Mediterranean ingredients with the richness of a maple glaze. The balance between tangy lemon, aromatic garlic, and the gentle sweetness of maple syrup makes every bite irresistible. It’s quick to prepare, easy to cook, and perfect for both casual dinners and special gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
500 g chicken breast or thighs, cut into cubes
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
Salt and black pepper, to taste
Maple Garlic Glaze:
2 tbsp maple syrup
1 tbsp olive oil
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp lemon juice
Directions
Marinate the chicken: In a bowl, I combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 minced garlic cloves, 1 teaspoon of dried oregano, and a pinch of salt and black pepper. I add the cubed chicken and mix until all pieces are evenly coated. I let the chicken marinate for at least 30 minutes to absorb all the flavours.
Prepare the glaze: In a small bowl, I whisk together 2 tablespoons of maple syrup, 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice. I set this aside until ready to glaze.
Assemble the skewers: I thread the marinated chicken onto skewers. If using wooden ones, I soak them in water for 20 minutes first to prevent burning.
Cook: I grill or bake the skewers at 400°F (200°C) for 15–20 minutes, turning them halfway through to ensure they cook evenly.
Glaze: In the last few minutes of cooking, I brush the maple garlic glaze over the chicken to create a glossy, caramelized finish.
Serve: I remove the skewers from the heat, garnish them with chopped parsley, and serve with warm pita bread or a side of rice.
Servings and timing
This recipe serves 4 people.
Prep time: 30 minutes
Cook time: 15–20 minutes
Total time: around 45–50 minutes
Variations
I sometimes use chicken thighs instead of breast because they stay tender and juicy.
For a colorful twist, I like adding vegetables such as red onion, zucchini, or bell peppers to the skewers.
I add a touch of chili flakes or smoked paprika to the glaze for a bit of heat.
Serving with tzatziki, a Greek salad, or roasted potatoes makes the meal more complete and authentic.
Storage/Reheating
Storage: I store leftovers in an airtight container in the refrigerator for up to 3–5 days.
Freezing: Cooked chicken skewers can be frozen for up to 3 months. I thaw them overnight in the fridge before reheating.
Reheating: I reheat the skewers in a 350°F (180°C) oven for 8–10 minutes or microwave them on medium until warmed through. If they look a bit dry, I brush on a small amount of olive oil or glaze before heating.
FAQs
How long should I marinate the chicken?
I find that at least 30 minutes works well, but if I have time, I like to marinate the chicken for 2–3 hours or even overnight for the best flavour.
Can I make this recipe without a grill?
Yes, I often bake the skewers in the oven or use a grill pan on the stove. The oven method at 400°F (200°C) for about 20 minutes works beautifully.
How can I tell if the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) and that the chicken is firm and no longer pink inside.
Can I prepare the skewers ahead of time?
I like to marinate and thread the chicken onto skewers in advance, then store them covered in the refrigerator until ready to cook.
What can I serve with Greek Chicken Souvlaki?
I love serving it with warm pita, tzatziki sauce, and a side of Greek salad or lemon rice. These sides complement the flavours perfectly.
Conclusion
I always enjoy making this Greek Chicken Souvlaki with Maple Garlic Glaze because it’s a wonderful mix of sweet, tangy, and savory. It’s easy to prepare, full of vibrant Mediterranean flavours, and always a crowd-pleaser. Whether grilled outdoors or baked in the oven, it’s a meal that feels both comforting and special every time I make it.
This Greek Chicken Souvlaki with Maple Garlic Glaze features juicy chicken cubes marinated in lemon, garlic, and oregano, skewered and cooked until tender, then brushed with a glossy maple‑garlic glaze. A delightful fusion of Mediterranean flavors and sweet caramelization.
Total Time:45‑50 minutes
Yield:4 servings
Ingredients
500 g chicken breast or thighs, cut into cubes
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
Salt and black pepper, to taste
Maple Garlic Glaze:
2 tbsp maple syrup
1 tbsp olive oil
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp lemon juice
Instructions
Marinate the chicken: In a bowl combine the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Add the cubed chicken and toss to coat. Marinate for at least 30 minutes.
Prepare the glaze: In a small bowl whisk together maple syrup, olive oil, minced garlic, Dijon mustard and lemon juice. Set aside.
Thread the marinated chicken onto skewers (soaked if wooden to prevent burning).
Preheat your grill or oven to 400 °F (200 °C).
Cook the skewers for 15‑20 minutes, turning halfway through for even cooking.
In the last few minutes of cooking, brush the glaze over the chicken so it caramelizes and becomes glossy.
Remove from heat, garnish with chopped parsley, and serve—warm pita bread, rice, or salad make great accompaniments.
Notes
For extra flavor, you can use chicken thighs instead of breast—they stay juicier.
Add vegetables to the skewers (bell peppers, red onion, zucchini) for a colorful twist.
If you like heat, add a pinch of chili flakes or smoked paprika to the glaze.
This marinade is inspired by classic Greek souvlaki marinades with olive oil, lemon juice, garlic and oregano. :contentReference[oaicite:0]{index=0}
Marinate boneless chicken for at least 30 minutes; longer is fine but avoid marinating too long in heavy acid to maintain good texture. :contentReference[oaicite:1]{index=1}
