Marinated chicken thighs seared skillet-style with the classic lemon-oregano flavors of souvlaki.
Souvlaki is normally grilled on skewers, but this skillet version brings the same lemon, garlic, and oregano marinade indoors for a fast weeknight dinner. Chicken thighs marinate briefly, then sear hard in a hot pan until charred at the edges, echoing the smoky flavor of the grilled original. Served with a simple squeeze of extra lemon and a scattering of oregano, it pairs naturally with pita, tzatziki, and a chopped Greek salad for a full plate.
Serves 4
Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate at least 20 minutes, or up to 4 hours refrigerated.
Heat a heavy skillet over high heat until very hot.
Add chicken in a single layer, working in batches if needed, and sear undisturbed for 4 minutes until charred.
Don't crowd the pan β overcrowding steams the chicken instead of searing it.
Flip and cook 4-5 more minutes until cooked through and charred on the second side.
Let rest 3 minutes, then serve with lemon wedges and extra oregano on top.
Marinate at least 20 minutes, but not more than 4 hours β the acid in the lemon can start breaking down the chicken's texture if left too long.
Get the skillet very hot before adding chicken so you get real char, not just gray, boiled-looking meat.
Pat the chicken dry from the marinade before it hits the pan for better browning.
Skewer the marinated chicken and grill outdoors for a more traditional souvlaki presentation.
Use chicken breast instead of thighs, though watch the cooking time closely to avoid drying it out.
Serve wrapped in warm pita with tzatziki, tomato, and onion for a souvlaki wrap.
Refrigerate for up to 3 days; reheat in a hot skillet briefly to re-crisp rather than microwaving, which makes it rubbery.
Souvlaki, meaning small skewer, is one of Greece's most iconic street foods, with roots going back to ancient Greek cooking methods of grilling meat over open flame, still central to Greek fast food culture today.
Yes, but reduce the cooking time slightly since breast meat dries out faster and doesn't have the fat content of thighs.
The pan likely wasn't hot enough or the chicken was crowded, causing it to steam instead of sear β use high heat and cook in batches.
Warm pita, tzatziki, a Greek salad, and roasted potatoes all make classic accompaniments.
Per serving (260g / 9.2 oz) Β· 4 servings total
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