My Secret Souvlaki Chicken Recipe

The theme of my secret souvlaki chicken recipe is complexity of flavor. The tangy lemon and red wine vinegar balance the richness of the chicken thighs. The kalamata olive brine adds an umami depth that you didn't realize was missing, while the smoked paprika and cardamom introduce layers of warmth and smokiness, with a bitter earthy finish from generous amounts of oregano.

Souvlaki of course just refers to skewered meat, though we've come to associate it with the Greek seasonings in North American food culture. The fun thing about regional dishes is what's "traditional" is going to change from area to area, and being this far from the source lets me make a couple key changes. Check this out:

The Secret to the Best Souvlaki Chicken

What makes this souvlaki chicken the best? It’s all about the marinade. We’re talking layers of flavor that come together in perfect harmony. Here’s what you’ll need:

• 5-6 garlic cloves, minced: Because what’s a great marinade without a good punch of garlic?

• 2 tbsp olive oil: This is the base that brings everything together and helps the marinade stick to the chicken.

• 1 lemon, juiced: Fresh and zesty, lemon juice adds a bright note that balances the richness of the chicken thighs.

• 2 tbsp red wine vinegar: For that slight tang that makes all the difference.

• 1 tbsp kalamata olive liquid: This is my secret ingredient – a splash of umami from the olive brine elevates the entire dish.

• 4 tbsp dried oregano: The classic herb for Greek cuisine, oregano brings a woodsy, slightly bitter flavor that’s essential for authentic souvlaki.

• 1 tsp smoked paprika: Adds a smoky depth and beautiful color.

• 1 tsp cardamom: This is where the complexity kicks in. Cardamom’s warm, slightly sweet flavor adds an unexpected twist.

• 1 tsp salt and 1 tsp black pepper: The essential seasonings to enhance every other flavor.

• 2 lbs chicken thighs: Juicy and flavorful, chicken thighs are the perfect canvas for our marinade masterpiece.

Step-by-Step to Souvlaki Perfection

Marinade Magic:

• In a bowl, combine the garlic, olive oil, lemon juice, red wine vinegar, and Kalamata olive brine. Give it a good whisk until everything is well blended.

• Stir in the dried oregano, smoked paprika, cardamom, salt, and black pepper. This blend is going to infuse the chicken with all those gorgeous flavors.

Chicken, Meet Marinade:

• Cut your chicken thighs into bite-sized pieces, ensuring they’re all roughly the same size for even cooking.

• Toss the chicken pieces in the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes.

Grill Time:

• Preheat your grill to medium-high heat. If you’re using skewers, thread the chicken pieces onto them. Metal skewers work best, but if you’re using wooden ones, be sure to soak them in water for at least 30 minutes to prevent burning.

• Grill the chicken for about 10-15 minutes, turning occasionally, until they’re nicely charred and cooked through. The internal temperature should reach 165°F (75°C).

Serving Up the Best Souvlaki Chicken

This souvlaki chicken is incredibly versatile. Serve it on a platter with warm pita bread, a fresh Greek salad, and a generous dollop of my tzatziki-inspired salad dressing. Or, go all out and make a souvlaki wrap with all your favorite fixings.

Check out the video below for tips and tricks!