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Greek Chicken Gyros Recipe

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4 from 15 reviews

This Greek Chicken Gyros recipe features marinated boneless, skinless chicken thighs seasoned with garlic, lemon zest, honey Dijon mustard, and oregano, then slow-roasted in the oven to juicy perfection. The chicken is threaded onto a vertical spit or skewers to mimic traditional gyro preparation, resulting in tender, flavorful meat ideal for serving with pita, tzatziki, or Greek-inspired sides.

Ingredients

Chicken Marinade

  • 12 boneless skinless chicken thighs (1.3 kg total)
  • 1/8 cup olive oil
  • 2 tablespoons honey Dijon mustard
  • 6 cloves minced garlic (or 3 large cloves)
  • Zest of 2 lemons
  • 1/2 tablespoon salt (adjust if using regular table salt)
  • Dry oregano, to taste

For Baking

  • 1 cup water or stock (to pour at the bottom of the pan)

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken gyros.
  2. Prepare the marinade: In a large bowl, combine the chicken thighs with olive oil, honey Dijon mustard, minced garlic, salt, lemon zest, and oregano. Mix well to ensure the chicken is evenly coated. For best flavor, marinate for at least one hour or overnight if possible.
  3. Thread the chicken: Arrange the marinated chicken thighs onto a Vertical Gyro Spit Plate, rotating each piece opposite the previous to compact them securely. If you don’t have a Vertical Gyro Oven Plate, create a makeshift spit by halving an onion, placing it on a baking sheet lined with parchment or foil, and inserting two wooden skewers vertically into the onion to hold the chicken.
  4. Place in the oven: Position the gyro setup in the preheated oven. Pour 1 cup of water or stock into the base of the baking sheet to generate moisture and create a flavorful sauce during cooking.
  5. Protect from burning: Optionally, tent a small piece of foil over the top chicken thigh to prevent it from burning, as the top piece is the most exposed to heat.
  6. Bake the chicken: Roast for 75 to 90 minutes until the chicken is fully cooked through and tender. The recipe’s author found 1.5 hours to be perfect.
  7. Rest and serve: Remove the gyro from the oven and let it rest briefly before slicing. Serve with Greek fries, pita bread with tzatziki, Greek salad, or any preferred accompaniment.

Notes

  • Marinating overnight intensifies the flavors and enhances tenderness.
  • If you don’t have a vertical gyro spit plate, a simple DIY solution with an onion and wooden skewers works well.
  • Use water or stock in the baking tray to keep the meat moist and create a delicious base sauce.
  • Tenting with foil prevents the top layer of chicken from charring.
  • Check for doneness by ensuring the internal temperature of the chicken reaches 165°F (74°C).

Find it online: https://flavorspath.com/greek-chicken-gyros-recipe/