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Smoked Chicken Souvlaki

Author: GP Team
Smoked Chicken Souvlaki brings bold, smoky flavor to a Greek-inspired favorite. Juicy marinated chicken thigh skewers are cooked low and slow, then served with tzatziki or tucked into warm pita bread with toppings.
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Prep Time 20 minutes
Cook Time 2 hours
Marinating Time 6 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Greek Inspired
Servings 4 servings
Est. Cal Per Serving 444

Ingredients
  

For the Chicken Skewers

  • 2 pounds boneless, skinless thicken thighs
  • ⅓ cup olive oil, (regular or extra virgin)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated garlic powder
  • 2 tablespoons fresh Greek oregano, chopped finely (see note)
  • 1 tablespoon fresh thyme, chopped finely (see note)
  • ¾ teaspoon Diamond Crystal kosher salt or fine sea salt
  • ½ teaspoon paprika, (sweet or smoked, see note)

Serving and Optional Toppings

  • tzatziki sauce, (see note)
  • crumbled Feta
  • warm pita bread
  • thinly-sliced red onion
  • sliced or wedged tomato
  • thinly-sliced cucumber
  • fresh herbs, such as dill, parsley, or oregano

Instructions
 

  • Prep the Chicken: Trim any excess fat from the chicken thighs and cut the meat into 1½- to 2-inch chunks.
  • Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic powder, oregano, thyme, salt, and paprika.
  • Marinate: Add the chicken to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour, preferably 6 to 8 hours for the best flavor. (You can also marinate the chicken in a zip-top food storage bag.)
  • Soak Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
  • Skewer the Chicken: Thread the marinated chicken chunks onto the skewers, packing them closely together (they should be touching, not spaced apart).
  • Preheat the Smoker: Set your smoker or pellet grill to 225–250°F and prepare it for indirect heat. Use a mild to medium wood/pellet blend that won't overpower the flavor of the marinated chicken, such as a blend with cherry, hickory, and maple (one containing oak for a more robust flavor).
  • Smoke the Chicken: Place the skewers on the smoker and cook for 1½ to 2 hours, turning every 30 minutes. The chicken is done when it reaches an internal temperature of 165–175°F. (We like the texture best around 175°F.) Use a reliable instant-read thermometer to check the doneness in the thickest part of the meat.
  • Rest and Serve: Let the chicken rest for 5 minutes before serving.
  • Serving Ideas: While the chicken smokes, prepare the tzatziki and any additional toppings (our favorite tzatziki recipe is linked at the start of this blog post). Serve the skewers on a platter with a sprinkle of crumbled feta, fresh herbs, and a side of tzatziki for dipping. Or, wrap the chicken in warm pita with tzatziki, red onion, tomato, cucumber, and more feta for a handheld meal.

Notes

Herbs: If you don’t have fresh herbs on hand, dried will work. Use one-third the amount: 2 teaspoons dried oregano and 1 teaspoon dried thyme.
Paprika: Use sweet paprika to add warm color and a subtle, earthy sweetness to the marinade. Or, go with smoked paprika to add an extra layer of smoky depth to the marinade.
The nutrition estimate is based on the marinated chicken skewers only and does not include toppings or pita bread.

Nutrition Estimate

Serving: 0.25recipeCalories: 444kcalCarbohydrates: 4gProtein: 44gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 215mgSodium: 640mgPotassium: 627mgFiber: 1gSugar: 0.4gVitamin A: 304IUVitamin C: 7mgCalcium: 70mgIron: 3mg
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