Chicken Souvlaki Marinade

"I'm not sure where I found this recipe, but it has become one of our family favorites. It is so quick and easy to put together and does not require marinating time. This is excellent for summer meals because it's so light. Also great sliced over salad greens for a complete meal."
 
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photo by bmt031874 photo by bmt031874
photo by bmt031874
photo by bmt031874 photo by bmt031874
photo by bmt031874 photo by bmt031874
photo by bmt031874 photo by bmt031874
photo by DW4456 photo by DW4456
Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place all ingredients together in a zip-top plastic bag and shake.
  • Grill over medium heat until chicken is no longer pink.

Questions & Replies

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Reviews

  1. teresas
    We loved this! It was so moist and tender. What a quick and easy recipe. The flavors blend so well together. I let mine marinate for about 45 minutes while I prepared the rest of the meal. Made for "Top Favorites of 2009" tag game. Thanks for posting. :)
     
  2. corpkid
    This is good, and is fine as is. I have a very similar recipe (add fresh chopped parsley) and find that if you reserve about 1/4 cup of the marinade for marinating AFTER the chicken is cooked (yes, twice marinated) it's fantastic. Basically put a 1/4 cup of marinade in a medium bowl and set aside, marinate and cook chicken, then toss cooked chicken with reserved marinade, cover with foil, and let sit for 5 mins. I like to slightly undercook my chicken to 150-155 and let it carryover cook in the reserved marinade. Try it! Another trick I've learned is don't marinate for long. Instead BRINE the chicken in a quart of water w/ 2TB table salt in the fridge for 30 minutes. Then dry it off, and let it sit in the marinade for another 30 minutes. Makes the chicken SUPER juicy and moist - which is hard to do with chicken breasts on a hot grill.
     
  3. chefrlaw
    Great marinade. I used this to marinade chicken tenders, which I grilled and wrapped in a pita with tzazki, olives, lettuce, cucumber, tomatoes and feta. My husband and kids all loved it.
     
  4. sarahcannon2003
    A decent basic "marinade" (really more of a rub) using ingredients you probably have on hand. The flavors were decent, but not good enough to become my go-to marinade.
     
  5. Erin R.
    Super easy and yummy. What more do you want? I covered about nine or ten chicken tenders with this, grilled them, and then put them in wheat tortillas to make wrap sandwiches for dinner. Gone in a flash! I didn't even need any extra sauces like mayo or mustard like I usually do for wrap sandwiches, the chicken was good enough by itself. Thanks for a goody, Paula.
     
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Tweaks

  1. corpkid
    1) Make marinade (1/3 cup extra-virgin olive oil, 2 TB minced fresh parsley, 1 tsp finely grated lemon zest, 1/4 cup juice (2 lemons), 1 teaspoon honey, 1 teaspoon dried oregano) 2) Reserve 1/4 cup of marinade in a medium bowl for post-cooking marinade 3) Cut chicken into 1 inch cubes and brine for 30 mins in fridge in 1 quart water and 2 TB table salt 4) Dry chicken off and marinate in pre-cook marinade for 30 mins in fridge 5) Cook chicken until just underdone (150-155 F) on skewers, then place cooked chicken in reserved marinade and toss, cover with foil and let sit for 5 mins
     
  2. Laurawombat Garcia
    I marinated my Chicken in this for 32 minutes. I substituted Safflower oil for the Olive oil and Baked the Chicken 50 minutes. A Heavenly aroma wafted out so I know this is gonna be great!
     

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