Baked Chicken Souvlaki (No Skewers!)
Serves 4
15 mins prep
25 mins cook
40 mins total
I'm so excited to share this shortcut chicken souvlaki recipe! You'll taste all the big, zesty flavors of the classic Greek dish, and the best part is you don't need to futz around threading skewers or lighting a grill. Start by seasoning boneless chicken with a blend of lemon juice, garlic, olive oil, and spices. Bake the chicken with cherry tomatoes about 25 minutes, until it's deliciously browned.
Souvlaki marinade
For serving
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Mix the marinade
Combine ¼ cup olive oil, ¼ cup fresh lemon juice, 1 tablespoon grated garlic, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon crushed red pepper and 1½ teaspoons kosher salt in a small bowl.
Assemble and bake the chicken
Preheat the oven to 450 (230C) degrees, with an oven rack positioned in the upper third.
Put the 6 boneless, skinless chicken thighs in a large bowl or baking dish. Pour the marinade over the chicken, and turn the pieces to coat. You can bake the chicken immediately, or cover and refrigerate in the marinade up to 24 hours ahead.
Put the chicken pieces on a roasting rack fitted into a rimmed sheet pan (I used a quarter-size pan, which is 13x9-inches), or a broiler pan. Arrange the 1 cup cherry tomatoes in and around the chicken. Pour the rest of the marinade over the chicken and tomatoes.
Bake 15 minutes. Flip the chicken over and continue baking another 10-12 minutes, until the chicken is cooked through and the tomatoes are soft and bursting out their skin. If you'd like more of a char on top the chicken, turn on the broiler and cook just until the chicken is browned.
Transfer the chicken and tomatoes to a platter, over a bed of rice if using. Pour most of the pan juices over the top (reserve some of it to serve over each portion). Crumble ½ cup feta cheese over the chicken and sprinkle with ½ cup chopped fresh dill and parsley (total). Serve with the tzatziki sauce, sliced cucumbers and/or warm pita on the side.
