Easy Grilled Greek Chicken (Chicken Souvlaki)

This easy grilled chicken recipe is so delicious, even its simplicity. The chicken has a great flavor from the marinade as well as the cooking method which provides lots of delicious crispy edges. My husband and daughters eat it on naan (I am still figuring out a good gluten free naan recipe) and I eat it on rice or cauli rice. A great recipe for meal prep, this chicken reheats well and is perfect to eat on salads.

Some notes:

• If your chicken isn’t completely thawed when you go to slice, it makes it a bit easier to create thinner slices.
• We always marinate for at least 8 hours, but we shoot for 24 hours
• Because the chicken is sliced thin, it grills up quickly. Be prepared to actively watch it and turn it/remove it quickly
• It’s always a good idea to have grilled chicken rest for 3-5 minutes after it comes off the grill before you cut it. This prevents you from losing some of the moisture.

Easy Grilled Greek Chicken (Chicken Souvlaki)

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This easy grilled chicken recipe is so delicious, even its simplicity. The chicken has a great flavor from the marinade as well as the cooking method which provides lots of delicious crispy edges. My husband and daughters eat it on naan (I am still figuring out a good gluten free naan recipe) and I eat it on rice or cauli rice. Try it with my homemade ranch dressing recipe! 

• Author: Jessie Motsinger
• Prep Time: 8-24 hours
• Cook Time: 10 minutes
• Total Time: 8-24 hours
• Yield: 4 cups cooked, chopped chicken breast 1x
• Category: Dinners

Ingredients

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2 pounds boneless skinless chicken breasts

2 TBS olive oil

1 TBS chopped fresh thyme

3 garlic cloves, minced

2 tsp kosher salt

1 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp pepper

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Instructions

1. Slice chicken breasts lengthwise into ½ inch thick strips. Transfer to a gallon sized Ziploc bag.
2. Add the oil, thyme, garlic, salt, oregano, coriander, and pepper to the bag with the chicken. Close the bag and toss until well combined. Put bag of chicken in the fridge and leave to marinate for at least 8 hours, up to 24 hours.
3.  Tightly thread chicken strips onto skewers in an S shape until no more than 1 inch of skewer is exposed on either end, 4-6 strips per skewer.
4.  Preheat your grill on high for about 10 minutes. Leave the grill on high.
5. Clean and oil the cooking grate. Place the kebabs on the grill and cook, covered, until chicken is slightly charred and registers 160 degrees internally with a food thermometer. This usually takes 3 to 5 minutes per side.
6. Transfer the kebabs to a foil lined cookie sheet or serving platter and let rest for at least 5 minutes.
7. Push chicken off of the skewers and chop into bite sized chunks. Serve