📖 Instructions

1. Prep the Chicken: Begin by patting your boneless, skinless chicken breasts (or thighs, if you prefer) dry with paper towels. This step is important for getting a good sear and creating those delicious crispy bits. Cut the chicken into roughly 1-inch cubes. Try to make them as uniform as possible so they cook evenly all the way through. Place all the cubed chicken into a large mixing bowl.
2. Make the Marinade: In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice (aim for about half a large lemon's worth of juice), finely minced garlic (don't skimp, it's absolutely essential for that authentic Greek flavor!), dried oregano, dried thyme, salt, and black pepper. Stir vigorously until all the ingredients are well combined and the salt is dissolved. Give it a quick taste – it should be tangy, herbaceous, and well-seasoned.
3. Marinate the Chicken: Pour the prepared marinade directly over the chicken cubes in the large mixing bowl. Using clean hands or a sturdy spoon, toss the chicken gently but thoroughly until every single piece is completely coated with the flavorful marinade. Cover the bowl tightly with plastic wrap or a lid. For the "10-minute" version, you can let it marinate for just 5-10 minutes while you proceed to preheat your grill or pan and prepare any other accompaniments. If you have more time, marinating for 30 minutes to an hour (or even overnight in the fridge) will deepen the flavors even more significantly.
4. Prepare the Skewers: If you're opting for wooden skewers, remember this crucial step: soak them in water for at least 20-30 minutes before you start threading the chicken. This soaking prevents them from charring and burning on the hot grill. If you're using metal skewers, no soaking is needed, so you can skip this part. Carefully thread the marinated chicken pieces onto your chosen skewers. Be mindful not to pack them too tightly; leave a small amount of space between each piece to ensure even cooking and optimal browning. Typically, you can fit about 4-5 pieces of chicken comfortably on a standard skewer.
5. Preheat Your Cooking Surface: Heat your grill (whether gas or charcoal) to a steady medium-high heat. Alternatively, if using your stovetop, place a large grill pan or heavy cast-iron skillet over medium-high heat. For a grill pan or skillet, add just a tiny splash of olive oil and let it get shimmering hot – you want to see a slight wisp of smoke, but not heavy smoking. The goal is a good, immediate sizzle when the chicken makes contact with the surface.
6. Cook the Souvlaki: Carefully arrange the chicken skewers on the preheated grill or hot pan. Cook for approximately 2-3 minutes per side. Make sure to turn them every few minutes to get an even golden-brown crust and attractive char marks on all sides. Continue cooking until the chicken is thoroughly cooked through, with no pink remaining in the center. The safest way to tell is to use a meat thermometer; the internal temperature should register 165°F (74°C). The total cooking time will generally be around 8-10 minutes, but this can vary slightly based on the thickness of your chicken pieces and the specific heat of your cooking surface.
7. Rest and Serve: Once the chicken skewers are beautifully cooked, remove them from the heat using tongs and transfer them to a clean plate. Allow them to rest for a short period, about 2-3 minutes. This resting time is vital as it permits the juices within the chicken to redistribute evenly throughout the meat, ensuring that each bite is tender, moist, and incredibly flavorful. Serve your super quick and delicious Greek chicken souvlaki immediately, traditionally accompanied by a generous dollop of fresh tzatziki, warm pita bread, and a crisp Greek salad for a complete and satisfying meal.