Mediterranean Greek Chicken Souvlaki with Maple Honey Glaze
This Mediterranean Greek Chicken Souvlaki combines the classic charm of grilled lemon-garlic chicken with a sweet, glossy maple honey glaze. The tender chicken cubes soak up a simple marinade of olive oil, lemon juice, oregano, and paprika, then get brushed with a caramelized glaze that balances savory, tangy, and sweet notes beautifully. Whether you serve it with pita, rice, or a drizzle of tzatziki, this dish brings the warmth and flavor of a Greek taverna to your kitchen.
Time
Prep time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 12–15 minutes
Total time: 1–2 hours (including marination)
Ingredients
For the Chicken:
1 ½ lbs boneless, skinless chicken breasts, cut into cubes
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and black pepper, to taste
Wooden or metal skewers
For the Maple Honey Glaze:
2 tablespoons pure maple syrup
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon lemon zest
To Serve:
Warm pita bread or rice
Tzatziki sauce (optional)
Fresh parsley and lemon wedges
Instructions
Marinate the Chicken:
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Prepare the Glaze:
In a small saucepan, combine maple syrup, honey, Dijon mustard, soy sauce, and lemon zest. Bring to a gentle simmer over low heat for 2–3 minutes until slightly thickened. Remove from heat and set aside.
Skewer the Chicken:
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated chicken cubes evenly onto the skewers, leaving a little space between each piece for even cooking.
Grill the Chicken:
Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Glaze and Finish:
In the last few minutes of grilling, brush the maple honey glaze generously over the chicken on all sides. Let it caramelize lightly before removing from the grill.
Serve:
Transfer to a platter and garnish with fresh parsley and lemon wedges. Serve with warm pita or over rice, alongside tzatziki sauce for dipping.
Tips
Marination time: Even a short 30-minute marination boosts flavor, but if you can, go for 2 hours. Don’t exceed 4 hours or the acid from the lemon may toughen the chicken.
Even pieces: Try to keep chicken cubes uniform in size for consistent cooking.
Glaze timing: Add glaze toward the end of grilling to prevent burning since it contains sugar from the honey and maple syrup.
Indoor option: You can cook the skewers on a grill pan or bake them at 425°F (220°C) for 18–20 minutes, then broil for 2–3 minutes for a charred effect.
Rest before serving: Let the chicken rest for a few minutes after grilling to lock in juices.
Variations
Herb twist: Add chopped fresh rosemary or thyme to the marinade for an earthy aroma.
Spicy glaze: Stir in a pinch of chili flakes or cayenne pepper to the glaze for a sweet-spicy kick.
Vegetable skewers: Alternate chicken with red onion, zucchini, and bell peppers for a colorful Mediterranean touch.
Citrus swap: Try orange or lime zest instead of lemon for a different kind of brightness.
Protein variation: Use chicken thighs for a juicier version or swap in tofu or shrimp for a lighter option.
Q&A
Q: Can I make this ahead of time?
A: Yes. Marinate the chicken up to a day in advance, and refrigerate the glaze separately. Assemble and grill when ready to serve.
Q: What can I serve with it?
A: It pairs beautifully with a Greek salad, lemon rice, roasted vegetables, or couscous.
Q: How do I know when the chicken is done?
A: The safest way is to use a thermometer — it should read 165°F (74°C). The juices should run clear, not pink.
Q: Can I bake the chicken without skewers?
A: Definitely. Arrange the marinated chicken pieces on a baking sheet, bake, then brush on the glaze toward the end.
Q: Can I freeze it?
A: You can freeze the marinated chicken (uncooked) for up to 2 months. Thaw overnight in the fridge before grilling.
Nutrition
(Per Serving)
(Approximate, without pita or sauce)
Calories: 290
Protein: 35 g
Fat: 10 g
Carbohydrates: 12 g
Sugars: 9 g
Fiber: 0.5 g
Sodium: 480 mg
Conclusion
This Greek Chicken Souvlaki with Maple Honey Glaze is a simple but impressive Mediterranean dish that blends the savory goodness of grilled chicken with a subtle sweetness. The glaze caramelizes beautifully, creating a glossy coating that makes every bite flavorful and tender. Serve it for a family dinner, barbecue, or weeknight meal — it’s versatile, easy to prepare, and guaranteed to please everyone at the table.