Juicy Mediterranean Chicken Souvlaki & Rice Recipe

I’m convinced that Mediterranean chicken souvlaki might be the most underappreciated weeknight dinner out there. Sure, everyone raves about tacos and pasta, but when’s the last time you actually made proper Greek-style marinated chicken at home? The truth is, most of us think it’s too complicated or requires some mysterious technique. Spoiler alert: it doesn’t, and I’m about to prove that this intensely flavorful dish is easier than you think.

Why You’ll Love this Juicy Mediterranean Chicken Souvlaki & Rice

When you’re craving something that tastes like a Mediterranean vacation but don’t want to spend three hours in the kitchen, this chicken souvlaki hits differently.

The lemony, garlicky marinade transforms ordinary chicken into something magical, while that oregano whisper takes you straight to a Greek taverna.

I love how the flavors pack such a punch with minimal effort.

The rice soaks up all those gorgeous juices from the chicken, creating this perfect harmony of textures and tastes.

Plus, when you serve it with tzatziki and warm pita, you’ve basically created restaurant-quality food without breaking a sweat.

What Ingredients are in Juicy Mediterranean Chicken Souvlaki & Rice?

This Mediterranean chicken souvlaki recipe keeps things beautifully simple, which honestly makes me wonder why I ever thought good food had to be complicated. You’re looking at just eight ingredients total, most of which you probably already have hanging out in your pantry right now.

The real magic happens in that marinade, where olive oil and lemon juice team up with garlic and oregano to create something that smells like pure Mediterranean sunshine. I mean, if you could bottle that aroma and sell it as a vacation scent, you’d probably make a fortune.

Ingredients:

• 1 1/2 lb boneless chicken breast
• 1/4 cup olive oil
• Juice of 2 lemons (about 1/4 cup)
• 1 tsp dried oregano
• 1 tsp salt
• 6 cloves garlic, minced
• 1 cup rice
• 2 cups water

A Few Things to Keep in Mind

When it comes to the chicken, you want those breasts to be roughly the same thickness so everything cooks evenly. If one piece is doing its best chicken cutlet impression while another looks like it belongs in a bodybuilding competition, just give the thick parts a gentle pound with a meat mallet.

For the lemons, roll them on the counter while pressing down before you cut them. This little trick helps break down those membranes inside, so you’ll get way more juice without having to wrestle with them like you’re in some kind of citrus grudge match.

The rice situation is totally flexible here. Sure, the recipe calls for regular rice, but jasmine or basmati will give you more flavor and make the whole dish feel a bit more special. And if you’re feeling fancy, you can cook that rice in chicken broth instead of water, though honestly, with all those chicken drippings happening, plain water works just fine.

How to Make this Juicy Mediterranean Chicken Souvlaki & Rice

Making this Mediterranean chicken souvlaki is honestly one of those cooking experiences that makes you feel like you actually know what you’re doing in the kitchen, even if five minutes ago you were staring into your fridge wondering how leftovers multiplied overnight.

Getting That Marinade Right

Start by whisking together your 1/4 cup olive oil, the juice of 2 lemons, 1 teaspoon dried oregano, 1 teaspoon salt, and those 6 cloves of minced garlic in a bowl. Don’t overthink the whisking here, just get everything combined so it looks like it belongs together rather than like oil floating on top of lemon juice having an identity crisis.

Cut your 1 1/2 pounds of chicken breast into chunks about the size of a golf ball, maybe slightly bigger if you’re feeling generous. You want pieces that’ll thread nicely onto skewers without falling off and making you question your life choices. Toss the chicken into that marinade, making sure every piece gets coated like it’s getting ready for the most delicious spa day of its life.

The Waiting Game

Let that chicken marinate for at least an hour, though honestly, if you can swing two hours, your taste buds will probably send you a thank-you card. I know waiting is basically torture when something smells this good, but this is where the magic happens. The acid from the lemon juice starts breaking down those proteins while the garlic and oregano work their way into every little nook and cranny.

Rice Prep While You Wait

About 20 minutes before your chicken is done marinating, get your rice situation sorted. Bring 2 cups of water to a boil in a medium saucepan, add your 1 cup of rice, then reduce the heat to low and cover. Let it simmer for about 18 minutes, then take it off the heat and let it sit, still covered, for another 5 minutes. This little resting period is essential because otherwise you’ll end up with rice that’s doing its best crunchy impression in some spots.

Time to Grill****

Thread your marinated chicken onto skewers, leaving a tiny bit of space between pieces so the heat can actually get around each chunk. Don’t pack them together like sardines, or you’ll end up with chicken that’s perfectly cooked on the outside and still making clucking sounds on the inside.

Get your grill nice and hot, then cook those skewers for about 12-15 minutes total, turning them every 3-4 minutes. You’re looking for that gorgeous golden color and those slightly charred edges that make everything taste like summer vacation. The internal temperature should hit 165°F if you want to be all official about it, but honestly, when the juices run clear and the outside looks like it belongs in a food magazine, you’re probably there.

Bringing It All Together

Once everything’s done, let that chicken rest for just a couple minutes while you fluff your rice with a fork.

Serve the skewers right over the rice, and don’t forget to drizzle any leftover marinade that hasn’t touched the raw chicken over the top. That little extra hit of lemon and garlic makes all the difference between good dinner and the kind of meal that has you quietly patting yourself on the back.

Juicy Mediterranean Chicken Souvlaki & Rice Substitutions and Variations

Flexibility becomes your best friend once you’ve mastered the basic souvlaki technique, because let’s be honest, sometimes you open your fridge and realize you’re missing half the ingredients you thought you had.

I swap chicken thighs for breast when I want extra juiciness, or use pork shoulder for a completely different flavor profile. No fresh lemons? Bottled works fine. Missing oregano? Try thyme or rosemary instead.

For the rice, I’ll substitute quinoa, orzo, or even cauliflower rice depending on my mood. Want more vegetables? Thread bell peppers and red onions right onto those skewers.

What to Serve with Juicy Mediterranean Chicken Souvlaki & Rice

What good is perfectly grilled souvlaki if you’re staring at it wondering what else belongs on the plate?

I always reach for warm pita bread first. It’s like a edible napkin that actually tastes good.

Tzatziki sauce comes next, that cool cucumber-yogurt mixture that makes everything better.

Greek salad works perfectly here, tomatoes, cucumbers, olives, and feta cheese. The crisp vegetables balance the rich, grilled chicken beautifully.

Roasted vegetables bring color to your plate. Think zucchini, bell peppers, or eggplant drizzled with olive oil.

Hummus adds another creamy element, while dolmas provide those briny, herbaceous bites that scream Mediterranean.

Final Thoughts

After all this talk about marinades and grilling techniques, you’ve got everything you need to nail this Mediterranean classic.

I can practically smell the oregano and lemon wafting from your kitchen already.

This recipe’s my go-to when I want something that tastes impressive but won’t leave me sweating over the stove for hours.

The marinade does most of the heavy lifting, and honestly, who doesn’t love food on a stick?

Trust me, once you master this souvlaki, you’ll find yourself making it on repeat.

Your taste buds will thank you.

Recipe Card

Introduction: Transport your taste buds to the Greek islands with this authentic chicken souvlaki recipe! Tender marinated chicken grilled to perfection and served alongside fluffy rice creates a Mediterranean feast that’s both simple and spectacular. The aromatic blend of lemon, oregano, and garlic makes this dish irresistibly flavorful.

• Prep Time: 1 hour 15 minutes (including marinating time)
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Serves: 4

Ingredients:

*For the Chicken Marinade:*

• 1 1/2 lb boneless chicken breast
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tsp dried oregano
• 1 tsp salt
• 6 cloves garlic, minced

For the Rice:

• 1 cup rice
• 2 cups water

Instructions:

1. Cut chicken breast into 1-inch cubes and place in a bowl.
2. Combine olive oil, lemon juice, oregano, salt, and minced garlic in a separate bowl to create marinade.
3. Pour marinade over chicken and toss to coat evenly. Cover and refrigerate for 1 hour.
4. While chicken marinates, bring 2 cups water to boil in a medium saucepan.
5. Add rice to boiling water, reduce heat to low, cover and simmer for 18-20 minutes until tender.
6. Remove chicken from marinade and thread onto metal or soaked wooden skewers.
7. Preheat grill to medium-high heat and oil grates lightly.
8. Grill chicken skewers for 12-15 minutes, turning every 3-4 minutes until internal temperature reaches 165°F.
9. Let chicken rest for 5 minutes before serving over rice.

Notes:

• Soak wooden skewers in water for at least 30 minutes before using to prevent burning
• Jasmine or basmati rice work exceptionally well for their aromatic qualities and fluffy texture
• Chicken can be marinated up to 24 hours for deeper flavor penetration
• Serve with traditional tzatziki sauce and warm pita bread for an authentic Greek experience
• Leftover souvlaki can be stored in refrigerator for up to 3 days and reheated gently
• For extra flavor, reserve some marinade before adding chicken to drizzle over cooked rice

Nutritional Information:

Frequently Asked Questions

Can I Make Chicken Souvlaki Without Wooden Skewers?

I’d recommend cutting the marinated chicken into bite-sized pieces and cooking them in a hot skillet or grill pan instead. You’ll get the same delicious flavors without needing skewers.

How Long Can Marinated Chicken Stay in the Refrigerator?

I’d recommend keeping marinated chicken in the refrigerator for no more than two days. After that, the acid from the lemon juice starts breaking down the protein too much, making it mushy.

What’s the Best Way to Reheat Leftover Chicken Souvlaki?

I’ll reheat your leftover souvlaki gently in a 350°F oven for 10-12 minutes, covering it with foil to retain moisture. You can also use a skillet over medium-low heat with a splash of broth.

Can I Use Chicken Thighs Instead of Chicken Breast?

I’d definitely recommend using chicken thighs instead of breast. They’ll stay juicier and more flavorful when grilled, and the extra fat helps them handle the marinating and cooking process beautifully.

How Do I Prevent the Chicken From Drying Out on the Grill?

I’d marinate the chicken longer for extra moisture, avoid overcooking by checking internal temperature, and baste with reserved marinade while grilling to keep it juicy throughout cooking.