Oven-Baked Greek Chicken Souvlaki with Tzatziki

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender chicken marinated in lemon, oregano, and garlic baked to juicy perfection, served with a cool cucumber-yogurt tzatziki sauce. This Greek-inspired chicken recipe (mediterranean), ready in about 42 minutes, pairs boneless skinless chicken thighs, olive oil, 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 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 garlic clove, minced (for tzatziki)
• 1/4 teaspoon salt (for tzatziki)

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Serve the baked chicken souvlaki hot with a generous dollop of the homemade tzatziki sauce on the side.