Greek Chicken Souvlaki with Maple Dijon Glaze

Greek Chicken Souvlaki with Maple Dijon Glaze is a bright, savory-sweet twist on a weeknight favorite. Tender, lemony chicken skewers get a sticky finish from a simple maple–Dijon glaze that caramelizes beautifully on a hot grill or cast-iron pan. I’ve made this many times for family dinners and backyard cooks — it’s forgiving, fast, and consistently gets compliments.

Why Make This Recipe

• Big flavor from simple ingredients: lemon, oregano, garlic, and a maple-Dijon glaze that balances sweet and tangy.
• Fast and family-friendly: marinate for 30–60 minutes and grill in about 10 minutes for an easy weeknight dinner.
• Nutritious and protein-forward: lean chicken thighs or breasts with fresh herbs and citrus.
• Versatile for occasions: scales up for parties or stays simple for a solo lunch.
• Personal note: I love this because the glaze gives a restaurant-quality finish without complicated steps; it reminds me of other favorite chicken dishes like juicy Greek chicken meatballs I make when I want Greek flavors in different forms.

Recipe Overview

• Prep time: 15 minutes active, plus 30–60 minutes marinating (or up to 8 hours).
• Cook time: 8–12 minutes (depends on pieces and heat).
• Total time: ~1 hour (including short marinate).
• Servings: 4 (about 1.5 lbs / 700 g chicken).
• Difficulty: Easy.
• Method: Marinate bite-sized chicken, thread on skewers, grill or pan-sear over medium-high heat, then brush with maple-Dijon glaze to finish. This approach is similar in speed and direct heat technique to other quick chicken recipes like Thai red curry with chicken, but here we use high, dry heat for caramelization.

My Experience Making This Recipe

When I tested this recipe, I tried both chicken breasts and thighs; thighs stayed juicier at high heat. I learned that glazing during the last 1–2 minutes prevents burning while still giving a glossy finish.

How to Make Greek Chicken Souvlaki with Maple Dijon Glaze

Start by cutting 1.5 lbs (700 g) boneless chicken thighs or breasts into 1-inch pieces and marinating them in olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 tbsp dried oregano (or 1.5 tbsp fresh), 1 tsp salt, and 1/2 tsp black pepper for 30–60 minutes. Thread the pieces onto metal or soaked wooden skewers and cook over medium-high heat (about 400–450°F on a gas grill or stovetop grill pan) for 8–10 minutes, turning once. In the last 2 minutes, brush with a glaze made from 1/3 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of smoked paprika; cook until the glaze is tacky and the chicken reaches 165°F (74°C).

Expert Tips for Success

• Use a thermometer: Pull chicken at 165°F (74°C) for safe, juicy results; thighs can be slightly more forgiving if you overshoot by a couple degrees.
• Choose the right cut: Boneless, skinless thighs resist drying out at high heat; breasts work fine if you cut them evenly and don’t overcook.
• Prepare skewers correctly: Soak wooden skewers 30 minutes to prevent burning, or use metal skewers for reliable handling.
• Control the glaze: Bring the maple-Dijon glaze to a simmer and reduce for 3–5 minutes to thicken slightly before brushing; this helps it stick and caramelize rather than run off. For flavor inspiration using maple glaze in other dishes, see this maple-glazed pumpkin recipe I referenced while developing the sauce: delicious pumpkin bread with maple glaze.
• Use a hot pan or grill: Preheat to medium-high (400–450°F) for the best sear; a cast-iron skillet or heavy grill pan works well indoors.

How to Serve Greek Chicken Souvlaki with Maple Dijon Glaze

• Classic: Serve with warm pita, tzatziki, sliced tomatoes, red onion, and a sprinkle of chopped parsley or oregano.
• Bowl: Build a grain bowl with orzo or brown rice, cucumber, cherry tomatoes, and a squeeze of lemon.
• Side options: Grilled zucchini and a simple Greek salad are excellent; if you want another grilled chicken variation for a multi-course spread, try pairing flavors with asado chicken with lemon zucchini.
• Presentation tip: Finish with a light scatter of flaky sea salt and lemon zest for brightness and contrast.

Storage and Reheating Guide

• Refrigerate: Store cooled skewers in an airtight container for up to 3 days. Separate glaze if you want to avoid sogginess.
• Freeze: Arrange cooked pieces in a single layer on a baking sheet, flash-freeze 1–2 hours, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Reheat: Oven method — place in a single layer on a baking sheet, cover loosely with foil, and reheat at 350°F (175°C) for 8–12 minutes until 165°F. Stovetop — reheat in a skillet over medium with a splash of water or broth and cover to steam for 4–6 minutes. Avoid microwaving for long stretches; 30–60 seconds bursts at 50% power work if needed.

Recipe Variations

• Gluten-free: Use tamari instead of soy sauce (if included) and serve with gluten-free pita or rice. The recipe itself is naturally gluten-free if you skip soy.
• Dairy-free: The recipe is dairy-free by default; serve with dairy-free tzatziki (use coconut yogurt or a dairy-free yogurt base).
• Vegetarian: Swap chicken for 1-inch cubes of halloumi or extra-firm tofu, pressed and marinated the same way; grill until nicely charred.
• Lower-sugar glaze: Reduce maple syrup to 2 tbsp and add 1 tbsp water plus extra Dijon and lemon for balance; you can also use a liquid monk fruit or erythritol blend at manufacturer-recommended ratios.

Nutritional Highlights

• High in lean protein, especially if you use skinless chicken breast or thigh.
• Contains added sugars from maple syrup — a delicious natural sweetener, but keep portion sizes in mind.
• Allergen notes: Dijon mustard is an allergen concern for mustard-sensitive people; if you include soy sauce, that’s another common allergen (use tamari or omit). A single serving (about 1 skewer + sides) is reasonable for a balanced meal.

Troubleshooting Common Issues

• Problem: Chicken is dry. Solution: Check temperature with an instant-read thermometer and pull at 165°F (74°C); consider using thighs or brining quickly (salt + water 15–30 minutes) for extra moisture.
• Problem: Glaze burns on the grill. Solution: Reduce heat to medium when glazing, brush near the end of cooking, and avoid prolonged direct flame after applying sugar-based glazes.
• Problem: Skewers stick or burn. Solution: Soak wooden skewers 30 minutes before grilling or use metal skewers; rotate frequently for even color.

Frequently Asked Questions

Q: Can I marinate the chicken overnight?
A: Yes — overnight (up to 8 hours) deepens flavor without harming texture if your marinade is oil- and lemon-based. Avoid acidic-only marinades for more than 12 hours, as prolonged acid can make meat mealy.

Q: Can I make the glaze ahead of time?
A: Absolutely. Make the maple-Dijon glaze up to 3 days ahead and refrigerate in a sealed jar. Rewarm gently before using and whisk to recombine if separation occurs.

Q: What is the best skillet for indoor cooking?
A: A heavy cast-iron skillet or a well-seasoned stainless steel pan holds and distributes heat evenly for the best sear. Preheat the pan to medium-high and oil lightly before adding skewers.

Q: How do I prevent flare-ups on a gas grill when using a sweet glaze?
A: Reduce flare-ups by finishing glazing over indirect heat or toward the end of cooking, and keep a spray bottle of water handy for quick flare control. Move skewers to a cooler part of the grill if flames become strong.

Conclusion

If you enjoy the sweet-savory balance of a maple glaze on chicken, you might like this Maple-Glazed Chicken with Caramelized Onions and Pears Recipe, which explores similar glazing techniques with a fruit-forward twist.