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Greek Chicken Gyros Recipe

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4.2 from 12 reviews

This Greek Chicken Gyros recipe features succulent boneless, skinless chicken thighs marinated in a flavorful blend of olive oil, honey Dijon mustard, garlic, lemon zest, dry oregano, and salt. The marinated chicken is then oven-roasted on a vertical spit or homemade skewers to replicate traditional gyro cooking. Basted with water or stock to keep the meat moist, it results in tender, juicy chicken perfect for serving with pita, tzatziki, or Greek salad.

Ingredients

Marinade and Chicken

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

Instructions

  1. Preheat the Oven: Preheat 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 dry oregano. Mix thoroughly to ensure all chicken pieces are well coated. For best flavor, marinate for at least one hour or preferably overnight.
  3. Assemble on Spit or Skewers: After marinating, thread the chicken thighs onto a Vertical Gyro Spit Plate, alternating the direction of each thigh to mimic traditional gyro rotation. If you don't have a Vertical Gyro Oven Plate, create a DIY spit by halving an onion, placing it on a parchment-lined baking sheet, and inserting two wooden skewers vertically into the onion to hold the chicken.
  4. Add Moisture for Baking: Place the prepared gyro setup into the oven. Pour 1 cup of water or stock into the base of the pan to generate steam and sauce during cooking, keeping the meat juicy.
  5. Cover the Top Thigh: To prevent the top chicken thigh from burning due to direct heat exposure, loosely cover it with a small piece of pierced foil.
  6. Bake the Chicken: Roast the chicken gyros in the oven for 75 to 90 minutes until fully cooked through. The internal temperature should reach 165°F (74°C). The recipe author’s chicken took about 1.5 hours.
  7. Rest and Serve: Remove the gyro from the oven and let the chicken rest briefly to redistribute juices. Then slice and serve with Greek fries, pita with tzatziki, or a Greek salad for a complete meal.

Notes

  • Marinating overnight intensifies the flavors and yields juicier meat.
  • If you don't have a vertical spit, the DIY onion and skewer method works well.
  • Ensure the cooking liquid at the bottom doesn’t dry out; add more water or stock if needed during baking.
  • Check the internal temperature with a meat thermometer to avoid undercooking.
  • Cover the top chicken with foil to prevent burning but avoid tightly sealing to allow steam to escape.

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