Oven-Baked Greek Chicken Souvlaki with Tzatziki
Tender chicken marinated in lemon, oregano, and garlic baked to juicy perfection, served with a cool cucumber-yogurt tzatziki sauce. This greek-inspired chicken (mediterranean) ready in about 42 minutes pairs pounds boneless skinless chicken thighs, tablespoons olive oil, tablespoons fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/2 medium cucumber cucumber, peeled and grated
- 1 tablespoon fresh dill, chopped
- 1 teaspoon white wine vinegar
- 1 clove garlic clove, minced (for tzatziki)
- 1/4 teaspoon salt (for tzatziki)
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 pounds boneless skinless chicken thighs cut into 1.5-inch pieces with 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons dried oregano, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss thoroughly to coat and marinate for 15 minutes at room temperature.
- Step 2: Thread the marinated chicken pieces onto skewers and place them on a lined baking sheet. Bake at 425°F for 20-22 minutes, turning once halfway through, until the chicken is cooked through and slightly charred at the edges.
- Step 3: Meanwhile, prepare the tzatziki sauce by squeezing excess moisture from 1/2 grated peeled cucumber. In a small bowl, mix the cucumber with 1 cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1 teaspoon white wine vinegar, 1 minced garlic clove, and 1/4 teaspoon salt. Stir well and refrigerate until ready to serve.
- Step 4: Serve the baked chicken souvlaki hot with a generous dollop of the homemade tzatziki sauce on the side.
Frequently asked questions
How long does Oven-Baked Greek Chicken Souvlaki with Tzatziki take to make?
Total time is about 42 minutes (20 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Baked Greek Chicken Souvlaki with Tzatziki?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Oven-Baked Greek Chicken Souvlaki with Tzatziki?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Baked Greek Chicken Souvlaki with Tzatziki for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Baked Greek Chicken Souvlaki with Tzatziki?
Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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