I make Greek chicken souvlaki often because it’s fast, bright, and crowds love it. The maple-Dijon glaze adds a sweet-savory twist that caramelizes beautifully on the grill. I’ve tested this version using both thighs and breasts and settled on a balance of lemon, oregano, and a quick maple glaze that never fails.
Why Make This Recipe
- Bright Mediterranean flavors from lemon, garlic, and oregano that pair perfectly with a touch of sweetness.
- Quick weeknight meal: marinate 30 minutes to overnight and grill in 8–10 minutes.
- Balanced nutrition: lean protein with a modest amount of natural sugar from maple syrup.
- Versatile for plates, wraps, or salads — it adapts to many menus. I love it because the glaze forms a sticky, golden finish that kids and adults both ask for again.
- If you enjoy sweet-savory chicken like maple chicken bites, this is a great grilled alternative.
Recipe Overview
Prep time: 15 minutes active (plus 30 minutes to overnight marinating)
Cook time: 8–12 minutes grilling or broiling
Total time: 45 minutes (with 30-minute marinate)
Servings: 4 (about 1.5 lb / 700 g chicken)
Difficulty: Easy
Method: Marinate, skewer, and grill or broil, finishing with a brushed maple-Dijon glaze.
My Experience Making This Recipe
I tested the recipe with both boneless skinless thighs and breasts and found thighs more forgiving and juicier at high heat. I learned that glazing during the last 1–2 minutes prevents the maple from burning while still giving a glossy finish.
How to Make Greek Chicken Souvlaki with Maple Dijon Glaze
Start by cutting 1.5 lb boneless skinless chicken thighs (or breasts) into 1-inch pieces. Toss with a marinade: 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp dried oregano (or 1.5 tbsp fresh), 1 tsp kosher salt, and 1/2 tsp black pepper. Marinate at least 30 minutes or up to 8 hours in the fridge for best flavor.
Thread chicken onto soaked wooden skewers or metal skewers in even pieces. Heat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Grill 3–4 minutes per side until char marks appear and internal temperature reaches 165°F (74°C). For the glaze whisk 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp red wine vinegar; optionally thicken with 1 tsp cornstarch mixed into 1 tsp cold water. Brush glaze on during the final minute of cooking and let the meat rest 5 minutes before serving. If you like richer combos, try pairing with a spinach artichoke Greek chicken-style side for a comforting plate.
Expert Tips for Success
- Cut pieces uniformly (about 1 inch) so they cook evenly; uneven chunks cause overcooking and dryness.
- Use a probe thermometer and pull the chicken at 160–162°F (71–72°C), then rest to reach 165°F; this prevents overcooking.
- If using wooden skewers, soak them 30 minutes to avoid charring; metal skewers skip this step.
- Don’t glaze too early — the sugar in maple syrup burns. Apply glaze in the last 60–90 seconds and finish with a quick rest.
- For a glossy, clingy glaze, dissolve 1 tsp cornstarch in 1 tsp water and stir into the glaze, simmering for 30–60 seconds on the stovetop to thicken before using.
How to Serve Greek Chicken Souvlaki with Maple Dijon Glaze
- Serve on warm pita with sliced tomatoes, cucumbers, red onion, and a dollop of tzatziki or plain yogurt. Try pairing with an apple-forward side like apple cider glazed chicken recipes for seasonal flair.
- Plate on a bed of simple Greek salad and lemony rice for a weeknight family meal.
- Make a bowl: grain (rice or farro), greens, roasted vegetables, and sliced souvlaki for meal prep lunches.
- For parties, arrange skewers on a platter with lemon wedges and a small bowl of extra glaze for dipping; garnish with chopped parsley and flaky sea salt.
Storage and Reheating Guide
Refrigerate cooked souvlaki in an airtight container for 3–4 days. For best quality, store skewers flat or remove meat from skewers to stack neatly. Freeze cooked pieces in a freezer bag for up to 2–3 months; flash-freeze on a tray first to avoid clumping.
To reheat, thaw overnight in the fridge if frozen. Reheat in a 300°F (150°C) oven covered with foil for 8–12 minutes, or warm in a skillet over medium-low with a splash of water or stock to keep moist. Finish under the broiler 30–60 seconds if you want to re-crisp edges. Microwaving works for convenience but can dry meat; cover and use short bursts.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free if you avoid soy sauce; use tamari if you want a savory hit.
- Dairy-free: the recipe contains no dairy — serve with dairy-free yogurt or omit tzatziki.
- Vegetarian: swap chicken with 1-inch cubes of halloumi or extra-firm tofu marinated the same way and grill until golden.
- Spicy maple: add 1/2 tsp cayenne or 1 tsp harissa to the glaze for heat and depth.
Nutritional Highlights
- Good source of lean protein — about 25–30 g protein per serving depending on portion size.
- Maple syrup adds sugar: glaze contributes calories from natural sugar, so use glaze sparingly if watching sugar intake.
- Allergen note: contains mustard (Dijon). If you add soy sauce or tamari, that introduces soy and possibly gluten unless labeled gluten-free.
Troubleshooting Common Issues
- Chicken ends up dry: likely overcooked. Use an instant-read thermometer and remove at 160–162°F, letting carryover heat raise it to 165°F.
- Glaze burns on the grill: sugar burns quickly. Apply glaze at the very end and keep flame moderate; finish on indirect heat if needed.
- Skewers char or break: soak wooden skewers 30 minutes before grilling or use metal skewers to avoid burning and improve handling.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster and can dry out, so cut them into slightly larger pieces and watch temperature closely. Pull at 160–162°F and rest to 165°F for juiciness.
Q: How long should I marinate the chicken?
A: For good flavor, marinate at least 30 minutes. For deeper flavor, 2–8 hours is ideal. Avoid very long acidic marinades (over 12 hours) on cut chicken which can make texture mushy.
Q: Can I make the glaze ahead of time?
A: Absolutely. Make the glaze up to 3 days ahead and store in the fridge. If thickened with cornstarch, rewarm gently and whisk in a tablespoon of water if it firms too much.
Q: Is grilling necessary or can I broil or pan-sear?
A: Grilling gives the best char and smoke. Broiling or a hot cast-iron skillet also works well; sear 2–3 minutes per side then finish under the broiler, applying glaze at the end.
Conclusion
If you want another maple-forward chicken idea to try alongside this, see the Maple-Glazed Chicken with Caramelized Onions and Pears Recipe for a complementary sweet-and-savory approach.
Greek Chicken Souvlaki with Maple Dijon Glaze
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Quick and crowd-pleasing Greek chicken souvlaki with a sweet-savory maple-Dijon glaze, perfect for grilling.
Ingredients
- 1.5 lb boneless skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 minced garlic cloves
- 1 tbsp dried oregano (or 1.5 tbsp fresh)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp cornstarch (optional)
- 1 tsp cold water (optional)
Instructions
- Cut chicken into 1-inch pieces and toss with olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Marinate for at least 30 minutes or up to 8 hours in the fridge.
- Thread chicken onto soaked skewers.
- Preheat grill to medium-high (400–450°F / 200–230°C).
- Grill chicken for 3-4 minutes per side until charred and internal temperature reaches 165°F (74°C).
- For the glaze, whisk together maple syrup, Dijon mustard, lemon juice, and red wine vinegar. Optionally thicken with cornstarch and cold water.
- Brush glaze on chicken during the last minute of cooking and let rest for 5 minutes before serving.
Notes
For best results, use thighs for juiciness. Always monitor the grill to prevent burning the glaze.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg