Description
Quick and crowd-pleasing Greek chicken souvlaki with a sweet-savory maple-Dijon glaze, perfect for grilling.
Ingredients
Scale
- 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