Smoked Chicken Souvlaki

Smoked Chicken Souvlaki is a smoky twist on the Greek classic. Chicken thighs are marinated in lemon, red wine vinegar, garlic, and fresh herbs, then slow-cooked on a pellet grill or smoker until tender and juicy. Serve the skewers hot off the grill with cool tzatziki sauce, or wrap the chicken in warm pita with tomatoes, red onion, and crumbled feta for a satisfying handheld meal.

How to Make Smoked Chicken Souvlaki

Prep and Marinate the Chicken

Start by trimming any excess fat from your boneless, skinless chicken thighs and cutting the meat into 1½- to 2-inch pieces. We prefer thighs over breasts here-since they have more fat, they're more flavorful and stay juicy when smoked.

Next, make the marinade. In a large non-reactive bowl (such as glass or stainless steel) or a plastic zip-top food storage bag, whisk together:

• Olive Oil. Since we're cooking at a low temp, there's no worry about the oil's smoke point. Use either regular (milder) or extra virgin (more robust flavor).
• Acids. Freshly squeezed lemon juice and red wine vinegar add bright flavor and help tenderize the chicken.
• Granulated Garlic Powder. Distributes easily to give the marinade even, garlicky flavor. If you prefer to use fresh, you can substitute finely chopped or pressed garlic cloves.
• Fresh Herbs. Greek oregano and thyme, chopped finely so they cling to the meat.
• Paprika. Sweet paprika adds warmth and color, or go with smoked paprika to boost the smoky flavor in the marinade.
• Salt. Use kosher or fine sea salt.

Add the chicken to the marinade and toss until each piece is evenly coated. Cover the bowl or seal the bag and pop it in the fridge. If you're short on time, 1 hour will season the surface, but for fuller flavor, leave it longer so the marinade can work its way into the meat.

We think 6 to 8 hours is the sweet spot for marinating chicken thighs. Don't go past 10 to 12 hours, or the texture can start to break down, and the flavor can become too strong.

Tip: If you're using a zip-top bag, press out any air before sealing. Place it in a bowl or on a rimmed baking sheet to catch any drips or leaks in the fridge.

Skewer the Chicken and Smoke

You can use either metal or bamboo skewers here-whatever you have on hand. If you're going with bamboo, be sure to soak them in water for at least 30 minutes before threading to keep them from burning on the grill.

Thread the marinated chicken pieces onto the skewers, packing them close together. The chunks should be touching, not spaced out-this helps them stay juicy while they cook.

Preheat your pellet grill or smoker to 225°F to 250°F and set it up for indirect cooking. Place the skewers on the grill, leaving a bit of space between each one so the smoke can move around freely.

Smoking time will depend on the thickness of your chicken thigh chunks and the smoker or pellet grill you're using. As a general guide, plan on about 1-½ to 2 hours, flipping the skewers every 30 minutes. You're looking for an internal temperature of at least 165°F in the thickest pieces, measured with an instant-read thermometer.

That said, my family likes chicken thighs cooked a little further-closer to 170-175°F-for an extra-tender texture. Once your smoked souvlaki skewers are done, let them rest for about 5 minutes before serving so the juices can redistribute.

Serving Smoked Chicken Souvlaki

Once your chicken comes off the smoker, you've got a couple of equally delicious ways to serve it:

Option 1: Dinner Platter. Keep it simple and serve the skewers as-is, family-style on a big platter. Drizzle the chicken with tzatziki (or serve it on the side for dipping) and finish with a sprinkle of crumbled feta.

For sides, we love a fresh Greek salad, some lemony rice, or roasted or smoked potatoes to round out the meal.

Option 2: Souvlaki Pitas. Take a warm pita and spread a generous spoonful of tzatziki down the center. Slide the chicken off the skewers and layer it onto the pita with your choice of fillings, like thinly sliced cucumbers, red onion, and tomatoes (sliced or wedged, depending on size).

We like to finish the pitas with crumbled Feta and a pinch of chopped fresh herbs, like parsley or dill.

You can either serve the pita open-faced or fold it up gyro-style in foil or parchment to make it easier to handle without the fillings falling out. (Check out this video on How To Wrap a Gyro for a good tutorial.) Wrapped pitas are great for serving a crowd at a cookout!

We love to serve the pitas with a side of hot French fries. To serve your Smoked Chicken Souvlaki pitas Greek street food-style, add a few fries right into the pita before wrapping it up.

More Pellet Grill and Smoker Recipes

• Smoked Cream Cheese with Bacon, Onion, and Apricot Topping
• Smoked Asparagus
• Smoked Salmon with Orange Maple Bourbon Glaze

⏲ Recipe